COCONUT MILK ICE CUBES: If you don’t already have frozen full-fat coconut milk ice cubes*, start by making them. At least 6 hours before you wish to enjoy your milkshake, open a can of full-fat coconut milk and mix until it’s creamy and smooth with no separation between the coconut cream and coconut water. You can transfer it to a blender to fully mix or transfer to a tight-sealing jar and shake! Pour the mixed coconut milk into an ice cube tray and freeze.
VANILLA TAHINI SHAKE: To make the vanilla tahini shake, add dairy-free milk, frozen cauliflower, ice cubes, coconut milk ice cubes, tahini, maple syrup, and vanilla extract to a high-speed blender. Blend on high until super smooth and creamy.
Enjoy on its own or top with coconut whipped cream and extra tahini for extra decadence!
Best when enjoyed right away!
Notes
*For 2 servings of milkshake, you’ll only need ~1/3 of the 14-oz. (400-ml) can of coconut milk. For other recipes that use coconut milk ice cubes, try our Creamy Vegan Strawberry Milkshake, Creamy Cold Brew Coffee Smoothie, or Vegan Jamocha Shake. *Coconut milk ice cubes: When we only use a partial can of coconut milk in recipes, we freeze the rest in an ice cube tray for recipes like this one! *This recipe works with store-bought frozen cauliflower or with raw cauliflower frozen (ahead of time) on a parchment-lined baking sheet. *Nutrition information is a rough estimate calculated without optional ingredients.