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Espresso Coconut Milkshake with Coconut Flakes

moka coffee pot
This Espresso Coconut Milkshake with Coconut Flakes combines rich espresso, creamy coconut milk, and tropical flakes for a frosty vegan treat.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 280 kcal

Ingredients
  

  • Strong brewed espresso – ½ cup cooled
  • Coconut milk – ¾ cup full-fat
  • Ice cubes – 6–8
  • Maple syrup – 1 tsp optional
  • Vanilla extract – ¼ tsp optional
  • Coconut flakes – 2 tbsp toasted if desired
  • Vegan whipped coconut cream – ¼ cup optional

Instructions
 

  • Brew espresso and allow it to cool completely.
  • Combine coconut milk, ice cubes, cooled espresso, maple syrup, and vanilla extract in a blender.
  • Blend until smooth and frothy.
  • Pour into glasses and top with toasted coconut flakes and optional whipped coconut cream.
  • Serve immediately for a crunchy, tropical, vegan espresso milkshake experience.

Notes

Nutritional Values (Per Serving)

  • Calories: 280
  • Total Fat: 16g
  • Saturated Fat: 13g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 3g
Vitamins and Minerals (% DV per serving):
  • Calcium: 18%
  • Iron: 6%
  • Magnesium: 9%
  • Potassium: 8%
  • Vitamin D: 4%

Additional Notes & Tips

  • Chill espresso before blending for a frosty texture.
  • Adjust maple syrup according to sweetness preference.
  • Toast coconut flakes for a nuttier crunch.
  • Vegan whipped coconut cream elevates decadence.
  • Ideal as a morning pick-me-up or mid-afternoon treat.