Toasted Coconut Milkshake
An ice cream milkshake with toasted coconut.
Recipe type: Dessert
Serves: 6
  • vanilla ice cream
  • 2 cups shredded coconut
  • 1 can coconut milk
  • whipped cream
  1. Let coconut milk sit, undisturbed, in the fridge for a few hours. It will separate, with a syrupy layer on the bottom, and an opaque creamy layer on top.
  2. TOAST COCONUT: Place coconut in an even layer on a baking sheet, and bake at 450 degrees for 5-10 minutes. Watch closely, and remove as soon as it browns.
  3. BLEND SHAKE: Place half the toasted coconut in a blender with about 3-4 cups ice cream.
  4. Carefully open coconut milk, and scoop about ¼ cup of the creamy top layer into blender. Scoop past creamy layer, and measure ⅓ cup of the bottom syrupy layer. Place in blender.
  5. Blend on milkshake setting (or a medium-high speed) for 30-40 seconds, until smooth. Pour into glasses, and garnish with whipped cream and coconut, if desired.
  6. Repeat blending process with remaining coconut, ice cream, and coconut milk.
Recipe by Jens Favorite Cookies at