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 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.
STRAWBERRY SHAKE: To make the shake, add the strawberries, maple syrup, and vanilla to a high-speed blender. Blend on high until fully combined, with no large pieces of strawberry remaining.
Turn off the blender and, working in batches, add 2-3 coconut milk ice cubes at a time. Blend on medium-high speed until the ice cubes are fully blended, then continue adding ice cubes until your desired consistency is achieved, using the blender’s tamper to help blend if necessary. Using an ice cube tray that holds 1 ½ Tbsp per cube, we found that adding 12 ice cubes yielded our preferred creaminess!
Serve immediately, garnishing with extra strawberries, coconut whipped cream, and crushed freeze-dried strawberries, if desired. Keep for up to 24 hours covered in the refrigerator (it will get thinner), or freeze for up to 1 week for a strawberry ice-cream-esque result!
*For 2 servings of milkshake, you’ll only need ~1/2 to 3/4 of the 14-oz. (400-ml) can of coconut milk for this recipe. For another recipe that uses coconut milk ice cubes, try our Creamy Cold Brew Coffee Smoothie. *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! *Nutrition information is a rough estimate calculated with 1 cup full-fat coconut milk for 2 servings.