Chocolate Coconut Shakes

In case you missed it: this week on Kinsey Cooks is all about no-cook, no-bake recipes for meals that don’t heat up the house. Check out the other no-cook recipes below:

Avocado Salad with Nectarines and Walnuts

Strawberries with Burrata and Balsamic


If you’re looking for a cool summer dessert that doesn’t involve a pint of ice cream (not that there’s anything wrong with that), this is the recipe for you. This shake is going to be the best smoothie you’ve ever had: no fruit—specifically, no bananas—and no ingredients with alarming names (chlollera, anyone?), just creamy coconut milk, chocolate, and maple syrup blended up into a milkshake-like smooth with a swirl of whipped coconut cream on top for good measure. Aside from a little bit of advance chilling this comes together in less than five minutes, which is perfect for times when your interest in whipping, measuring, straining, and temperature checking is inversely proportional to your hunger.


With a small amount of added sugar and an abundance of healthy fats, this drink shouldn’t just be thought of as a dessert. You could enjoy it for breakfast or afternoon snack seeing as it’s nowhere near as sweet as some cereals or granola bars. No matter when you drink it you’re sure to enjoy it, because with one sip of this chocolaty shake with a hint of coconut you’ll already be planning your next batch.


Chocolate Coconut Shakes

Makes 2 large or 4 small shakes

1 13.5 oz. can of full-fat coconut milk

2 cups milk (use any variety that has fat: whole, 2%, soy, almond etc. Just don’t use skim.)

¾ cup ice

6 tablespoons cocoa powder

3 tablespoons maple syrup

1 teaspoon vanilla

Chocolate shavings, to garnish.

  1. Place the can of coconut milk, unopened, in the fridge. Divide the milk into two 1-cup portions and place each in a small Tupperware, then place in the freezer. Let the coconut milk chill in the fridge and the milk sit in the freezer for about 1 hour, until the milk in the freezer is just beginning to frost over.
  2. Open the can of chilled coconut milk and scoop out 1/3 cup of the coconut cream—it will be the thick white layer on the top. Place it in a medium bowl, then whip with a handheld mixer until soft peaks form, about 1-2 minutes. Set aside for later use garnishing the shakes.
  3. Place the remainder of the coconut milk with the milk from the freezer in a blender jar. Add the ice, cocoa powder, maple syrup, and vanilla then blend on high speed until smooth, which depending on your blender can take anywhere from 30 seconds to 2 minutes. Pour the shakes into serving glasses, top with the whipped coconut cream and a few chocolate shavings, then serve immediately.

Click here for a printable version of this recipe!

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4 thoughts on “Chocolate Coconut Shakes

  1. Thank you for the recipe, Kinsey! I made these for dessert last night. I used unsweetened cocoa powder (because it’s what I had and my husband doesn’t like sweets). If I make it again, for myself or friends, I’ll use regular. It was still delicious!

    • Hi Jessica,

      I’m so glad to hear that you liked them! I hope you enjoy a little sweeter version next time–I like to use unsweetened cocoa powder when it’s more of a snack, and sweetened when I want a dessert. Thanks for the nice comment.

      Happy Cooking!

      Kinsey

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