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Espresso Coconut Milkshake with Coconut Oil

moka coffee pot
This Espresso Coconut Milkshake with Coconut Oil combines creamy coconut, robust espresso, and energizing coconut oil into a quick vegan indulgence.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 290 kcal

Ingredients
  

  • Strong brewed espresso – ½ cup cooled
  • Coconut milk – ¾ cup full-fat
  • Coconut oil – 1 tsp melted
  • Ice cubes – 6–8
  • Maple syrup – 1 tsp optional
  • Vanilla extract – ½ tsp optional
  • Vegan whipped coconut cream – ¼ cup optional for topping

Instructions
 

  • Brew espresso and let it cool completely.
  • Add cooled espresso, coconut milk, melted coconut oil, ice cubes, maple syrup, and vanilla into a blender.
  • Blend until smooth, creamy, and frothy.
  • Pour into glasses and optionally top with vegan whipped coconut cream.
  • Serve immediately for a luscious and energizing vegan drink.

Notes

Nutritional Values (Per Serving)

  • Calories: 290
  • Total Fat: 21g
  • Saturated Fat: 18g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 2g
Vitamins and Minerals (% DV per serving):
  • Calcium: 15%
  • Magnesium: 10%
  • Iron: 6%
  • Potassium: 8%
  • Vitamin D: 4%

Additional Notes & Tips

  • Use melted coconut oil for smoother blending.
  • Adjust maple syrup to control sweetness.
  • Full-fat coconut milk makes it richer and frothier.
  • Optional whipped cream elevates indulgence for special mornings.
  • Perfect for breakfast, brunch, or post-workout fuel.