Canned coconut milk gives body

This version uses a small quantity of canned coconut milk for flavour and richness. A carton coconut drink is normally much thinner and should not be assumed to produce the same result. The recipe still contains dairy milk and vanilla ice cream, so it is not a dairy-free drink.

Stir the can before measuring. Coconut cream may settle into a firm layer, particularly when cool. If necessary, transfer the contents to a bowl and whisk gently until consistent; do not add a hard lump straight to the blender.

Toast with attention

Desiccated coconut changes from pale to burnt quickly. Keep the heat low, move it constantly and remove it from the hot pan as soon as it colours. Leaving it in the pan continues cooking even after the hob is switched off.

The topping needs to cool before it meets the shake. Warm toasted coconut is unlikely to melt an entire glass, but it softens the surface and can become damp immediately.

Smooth or textured

The base is smooth because it uses coconut milk rather than a large quantity of shredded coconut. The optional toasted finish adds a little chew and aroma. If you want an entirely smooth drink, leave it off rather than blending it into tiny fibrous fragments.

Coconut already has a rounded sweetness alongside vanilla ice cream. Taste before adding any syrup. Keeping the ingredient list short makes the difference between creamy coconut flavour and an excessively sweet dessert drink easier to judge.

What you'll need

  • 250 g vanilla ice cream
  • 150 ml cold milk
  • 80 ml canned coconut milk, stirred smooth
  • 1 tbsp desiccated coconut, optional

Let's make it

  1. If using the topping, toast desiccated coconut in a dry pan over low heat for 2–3 minutes, stirring constantly. Tip onto a plate as soon as pale golden and cool.
  2. Stir the canned coconut milk thoroughly before measuring; combine its cream and liquid rather than taking only the top layer.
  3. Blend milk and coconut milk with scoopable ice cream until smooth.
  4. Divide between two glasses and add a little cooled toasted coconut. Serve with a spoon if using the topping.

Make it your own

For a dairy-free variation use a suitable vanilla frozen dessert and plant drink.

A little finely grated lime zest at serving gives citrus aroma without adding much liquid.

Keeping it fresh

Serve fresh. Refrigerate an untouched portion promptly, covered, and use within 24 hours. Transfer unused canned coconut milk to a suitable covered container and follow the label's refrigerated storage limit.

Allergen notes

Contains milk; check ice cream and coconut product labels for other allergens.