Coconut Lime Basil Milkshake
A tropical, herbaceous milkshake blending creamy coconut milk with bright lime juice, fresh basil, and a touch of sweetness from condensed milk. The basil adds an unexpected herbal note that complements the citrus and coconut beautifully. Smooth, refreshing, and best served immediately over ice.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 milkshakes (about 10 oz / 300 ml each)
Steps
Before you start
- Chill your blender pitcher in the freezer for 5 minutes if possible
- Use fresh basil leaves (Thai basil or sweet basil both work)
- Chill two serving glasses
- Have ice ready—use about 1 cup for the best texture
Combine wet ingredients
- Pour the shaken coconut milk, condensed milk, and fresh lime juice into your blender.
- Stir briefly to ensure the condensed milk is evenly distributed.
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Tip: Don't skip shaking the coconut milk—the thick cream and liquid separate in the can, and you want both parts for richness and drinkability.
Add basil and ice
- Add the fresh basil leaves and ice cubes to the blender.
- Do not blend yet; let the basil sit for 10 seconds so the blades will catch it more easily.
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Tip: Adding basil last prevents it from sticking to the blender's walls and ensures it blends evenly throughout.
Blend until smooth
- Blend on high speed for 45–60 seconds, until the mixture is completely smooth and creamy with no chunks of basil visible.
- The shake should be thick and pale green with flecks of basil throughout.
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Ready when: Completely smooth and creamy, pale green, no visible basil chunks, ice fully incorporated
Tip: If your blender struggles, add 2–3 tablespoons (30–45 ml) more coconut milk to loosen it. Overblending can make the basil taste slightly bitter, so stop as soon as it's smooth.
Pour and serve
- Pour the milkshake immediately into two chilled tall glasses, dividing it evenly.
- Serve right away with straws.
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Tip: Milkshakes separate and melt quickly; serve and drink immediately for the best texture and flavor.
Good to know
Tips
- For a thinner, more drinkable shake, add 2–3 tablespoons (30–45 ml) more coconut milk and reduce ice by ¼ cup (60 ml).
- Toast the basil leaves briefly in a dry pan before blending for a deeper, more complex herb flavor—allow to cool first.
- Rim each glass with shredded coconut or a lime wedge for extra tropical flair.
- If the basil flavor is too strong, add 1 tablespoon (15 ml) more coconut milk and reblend gently to dilute it.
Storage & reheating
Best served immediately. If you must store it, cover and refrigerate for up to 2 hours, but the texture will thin and separate as ice melts. Reblend briefly with a splash of coconut milk and fresh ice to restore the creamy texture.
Substitutions
- fresh basil leaves → Thai basil or mint. Thai basil adds a slight anise note; mint makes it more refreshing and less herbaceous. Use the same amount.
- fresh lime juice (from 2–3 limes) → Fresh lemon juice. Lemon is less tart and more mellow; use 2½ tablespoons (37 ml) to avoid oversweetness.
- sweetened condensed milk → Coconut cream (full-fat canned) plus 2 tablespoons (25 g) sugar. For a dairy-free option. Blend well so the sugar dissolves.
- ice cubes → Frozen coconut milk cubes (freeze coconut milk in an ice tray overnight). Creates a denser, creamier shake with no dilution as it melts. Blend longer if needed.
