Thai Coconut Milkshake with Lime Zest
A thick, creamy milkshake inspired by Thai coconut ice cream, blending coconut ice cream with coconut cream and milk, then brightened with fresh lime zest and a pinch of salt. Tropical, rich and refreshing.
- Prep
- 10 min
- Cook
- —
- Wait
- 10 min
- Total
- 20 min
- Makes
- 2 milkshakes (about 12 oz / 350 ml each)
Steps
Before you start
- Chill two tall glasses in the freezer for at least 10 minutes so the shake stays thick.
- Refrigerate the canned coconut cream overnight if you can, so it is cold and thick; shake the can well before opening if it has separated.
- Let the coconut ice cream sit at room temperature for 5 minutes so it is scoopable but still firm.
- Wash the lime well before zesting, since the zest goes straight into the shake.
Chill the glasses
- Place two tall glasses in the freezer.
- Take the coconut ice cream out of the freezer and let it stand at room temperature.
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Ready when: Glasses are frosty and the ice cream yields to a scoop with light pressure
Tip: Do not let the ice cream melt, or the shake will be thin.
Toast the coconut
- If using the garnish, toast the coconut flakes in a dry small skillet over medium-low heat, stirring constantly, for 2 to 3 minutes.
- Tip onto a plate to cool.
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Ready when: Flakes are golden at the edges and smell nutty
Tip: Coconut burns in seconds, so remove it from the pan as soon as it colors.
Zest and juice lime
- Finely grate 1 teaspoon of zest from the lime, avoiding the bitter white pith.
- Set aside a pinch for garnish.
- Squeeze 2 teaspoons of juice.
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Ready when: Zest is fluffy and green with no white pith
Load the blender
- Pour the milk and coconut cream into the blender first, then add the lime zest, lime juice, salt, and 6 scoops of coconut ice cream.
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Tip: Liquids go in first so the blades catch the ice cream easily.
Blend until thick
- Blend on low for 10 seconds, then on high for 20 to 30 seconds, stopping once to scrape down the sides.
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Ready when: Smooth, pale, and thick enough to slowly fall off a spoon, with no ice cream chunks
Tip: Over-blending warms and thins the shake. If too thick, add milk 1 tablespoon at a time.
Serve immediately
- Pour into the chilled glasses.
- Top with the reserved lime zest and toasted coconut, and serve right away with wide straws.
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Ready when: Shake holds a soft mound at the rim
Tip: Serve within a few minutes for the best texture.
Good to know
Tips
- Use canned coconut cream, not cream of coconut (sweetened), which would make the shake too sweet.
- The pinch of salt sharpens the coconut flavor; do not skip it.
- For a thicker shake, freeze the milk in an ice cube tray ahead and blend 2 cubes in place of 1/4 cup milk.
- Taste before serving: if the shake needs more sweetness, add 1 teaspoon honey or palm sugar syrup.
Storage & reheating
Best served immediately. Leftover shake can be frozen in a covered container for up to 1 month; thaw 10 minutes and re-blend with a splash of milk. Not suitable for room temperature storage or fridge storage beyond 30 minutes.
Substitutions
- whole milk → Unsweetened coconut milk or oat milk. Makes it dairy-free when paired with a dairy-free coconut ice cream; flavor will be more coconutty.
- coconut ice cream → Vanilla ice cream plus 1 extra tbsp coconut cream. Milder coconut flavor; add 1/4 tsp coconut extract if you have it.
- lime zest → Lemon zest. Slightly sweeter, less floral citrus note.