Coconut Cream Pie Milkshake

Name: Coconut Cream Pie Milkshake
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 cups (720 ml) vanilla ice cream, cold, directly from freezer; ¾ cup (180 ml) unsweetened coconut milk (canned or carton), cold; ½ cup (45 g) unsweetened shredded coconut, divided: 1/3 cup toasted, 2 tablespoons raw for rim; ½ cup (50 g) graham cracker crumbs, finely crushed; 2 tablespoons (28 g) unsalted butter, cold, cut into small pieces; 1 cup (240 ml) ice cubes; ½ teaspoon (2½ ml) vanilla extract; ¼ teaspoon (1¼ ml) coconut extract (optional); 1 tablespoon (21 ml) honey (optional); ¼ cup (60 ml) whipped cream, for topping (optional)

From the MyKitchenBank Kitchen

A rich, dessert-inspired milkshake that tastes like coconut cream pie in a glass. Creamy vanilla ice cream blends with toasted coconut and coconut milk, then is topped with a buttery graham cracker crust layer and a dollop of whipped cream. Perfect for coconut lovers seeking a nostalgic, indulgent treat.

Prep: 5 min
Cook: 5 min
Total: 10 min
Makes: 2 milkshakes (about 14 oz each)

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Steps

Before you start

Use vanilla ice cream straight from the freezer—do not soften it
Chill your blender pitcher for 2 minutes before blending (optional but keeps the shake colder longer)
If using fresh coconut milk from a can, shake it well or stir to combine the cream and liquid

1
Toast the coconut
- Heat a small saucepan over medium heat.
- Add 1/3 cup (30 g) of the shredded coconut and toast, stirring constantly with a wooden spoon, for 2–3 minutes until fragrant and light golden brown.
- Watch carefully—coconut burns quickly.
- Pour onto a plate to cool for 1 minute.
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Ready when: Coconut is light golden brown and aromatic
Tip: Stir constantly to prevent burning. If you smell it scorching, remove from heat immediately—toasted coconut continues cooking from residual heat.
2
Make the crust topping
- In the same saucepan over low heat, combine 1/2 cup (50 g) graham cracker crumbs and 2 tablespoons (28 g) cold butter pieces.
- Stir for 1–2 minutes until the mixture is combined and smells buttery, then remove from heat.
- Let cool for 1 minute, then divide evenly between the two serving glasses, pressing gently against the bottom to create a thin crust layer.
- Set aside.
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Ready when: Mixture is evenly combined and fragrant
Tip: Don't overmix—you want small, buttery crumbs, not a paste. Work quickly while warm so the mixture stays loose and doesn't clump.
3
Blend the shake base
- Add 3 cups (720 ml) cold vanilla ice cream, 3/4 cup (180 ml) cold coconut milk, the cooled toasted coconut (about 30 g), 1/2 teaspoon (2.5 ml) vanilla extract, 1/4 teaspoon (1.25 ml) coconut extract if using, and 1 tablespoon (21 ml) honey if using to your blender.
- Blend on medium-high speed for 45–60 seconds until smooth and creamy, stopping once or twice to scrape down the sides if needed.
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Ready when: Mixture is smooth, creamy, and pourable, with no visible lumps of ice cream
Tip: Blend in short pulses if the mixture seems thick—this prevents the blender from straining. The shake should be thick but pourable, not slushy.
4
Add ice and finish blending
- Add 1 cup (240 ml) ice cubes to the blender and blend on high speed for 15–20 seconds until the shake is thick but still smooth.
- The consistency should be like soft-serve ice cream, not too thin.
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Ready when: Ice is fully incorporated and the shake is thick and creamy
Tip: If the shake becomes too thick to drink, add 2–3 tablespoons of coconut milk and pulse briefly. Avoid over-blending, which can make it icy rather than creamy.
5
Pour and garnish
- Carefully pour the shake over the graham cracker crust layer in each glass, filling to about 1 inch from the rim.
- Top each shake with a generous dollop of whipped cream, then sprinkle the remaining 2 tablespoons (10 g) of raw shredded coconut and a few extra graham cracker crumbs on top.
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Ready when: Both shakes are garnished and ready to serve
Tip: Serve immediately so the whipped cream stays fluffy and the graham cracker crust stays crispy at the bottom. If it sits too long, the crust will soften.

Good to know

Tips

For a stronger coconut flavor, add an extra 2 tablespoons (15 g) of toasted coconut to the blender, or use cream of coconut (the sweetened kind used in cocktails) in place of half the coconut milk.
If you don't have coconut extract, omit it and increase the toasted coconut to 1/2 cup (45 g) total; the toasted coconut will provide all the coconut depth you need.
To make this a boozy dessert drink, add 1–2 ounces (30–60 ml) of rum, coconut rum, or amaretto to the blender before blending. This pairs beautifully with the coconut flavor.
For a vegan version, use coconut ice cream (or vegan vanilla ice cream) and coconut milk, omit the whipped cream or use a coconut whipped cream alternative, and substitute the butter with vegan butter in the crust layer.

Storage & reheating

Best enjoyed immediately, but finished shakes can be refrigerated for up to 1 hour in a covered container or with plastic wrap. The shake will separate slightly and the crust will soften; stir gently before drinking and expect a less luxurious texture.

Substitutions

unsweetened coconut milk (canned or carton) → Heavy cream or half-and-half. Use the same amount. The shake will be richer and less coconutty, tasting more like classic vanilla cream pie.
unsweetened shredded coconut → Freeze-dried coconut pieces or desiccated coconut. Toast for the same time. Freeze-dried will add more texture; desiccated is finer and blends more smoothly.
graham cracker crumbs → Vanilla wafer crumbs or butter cookie crumbs. Use the same amount. Both create a pleasant crust layer; vanilla wafers add subtle vanilla notes, butter cookies add richness.
vanilla ice cream → Coconut ice cream (if available) or dulce de leche ice cream. Use the same amount. Coconut ice cream doubles down on coconut flavor; dulce de leche adds caramel sweetness reminiscent of a boozy coconut pie.