A simple, sweet, and creamy milkshake that tastes like a glass of coconut cream pie! Try a chocolate cake shake next time.

To me, coconut shouts summer and exotic holidays. Sure, coconut and pineapple are the ultimate in holiday mood, but they can also stand alone and make me want beaches and sunlight.

And because ice cream is synonymous with summer enjoyment, why not combine the two? It’s a done deal. This coconut cream pie milkshake is sweet and creamy, much like the traditional pie.

For the proper taste and slightly thicker texture, we’re going to mix crumbled graham crackers straight into the milkshake. Next we’ll top it with whipped cream, extra crushed graham crackers, and toasted shredded coconut!

Ingredients for coconut cream milkshake

• 1 cup ice cream, vanilla
• 1 tablespoon coconut cream
• a teaspoon of coconut extract
• 1 oz. coconut rum, optional
• 1 graham cracker sheet, plus crumbles for garnish
• Whipped cream for decoration
• 1 tablespoon roasted shredded coconut

How to make milkshakes without a blender

Don’t have a blender (affiliate link) or don’t want to wash one? I understand.

Scoop out the desired quantity of ice cream and let it aside at room temperature for 10-20 minutes to soften. Since you won’t have a blender (affiliate link) to break it down, the ice cream should be softer than normal.

Crush graham cracker sheet into tiny bits in a small basin with your hands (or in a plastic resealable bag).

Combine ice cream, cream of coconut, coconut extract, and coconut rum (if using) in a cocktail shaker and whisk with a large spoon. Use your arm muscles to shake strongly now! If it’s still too thick, add a little milk to thin it down.

Then mix in the crumbled graham crackers to blend. It won’t be as smooth and creamy as if you used a blender (aff link), but it will still be great!

How to toast shredded coconut

Toast coconut in a small pan over low-medium heat, turning constantly, until golden brown. Keep an eye on it since it may rapidly go from golden to burned!

Remove from heat and set aside in a small dish to chill while you create the milkshake.

I like to top mine with plenty of whipped cream.

Although you may always use canned when time is of the essence, this tastes fricking fantastic with my mascarpone whipped cream.

Want to make it a boozy milkshake?

I admire your fashion sense. For a more mature milkshake, add 1 ounce of coconut or mild rum.

Want more than one serving?

Just double the recipe to make as many as you need! You can potentially create up to four servings at once, depending on the size of your blender (affiliate link).