Vegan Coconut Cream Pie Milkshake

by Kris on May 27, 2011

If you haven’t noticed, I’ve been a little obsessed with vegan milkshakes lately. All I can think about is the next luscious dessert I will whip into a healthy shake. Coconut cream pie is my absolute favourite pie of all time. I could eat it the rest of my life and die a happy woman.

Yesterday while aimlessly driving around I discovered a really nice Indian grocery store in Richardson. As I walked down the aisles I was immediately attracted to the large bin of coconuts. I knew I needed coconut meat for this shake and decided to opt for fresh rather than a bag of frozen pulp.

This morning I busted out the coconut and suddenly it hit me, how in the world do I open a coconut?? I started sawing it with my bread knife to no avail. I then walked around the apartment banging it on anything that seemed harder than the nut’s surface. Nothing.I even tossed it over the balcony into the courtyard which only scared the life out of my cat who was sitting down below.

I decided only a hammer could do the trick so I searched through Greg’s toolbox and returned to that coconut with a vengeance. After hitting it for many minutes the damn thing was still intact, its little face smirking back at me with mocking eyes.

Very frustrated I figured that the internet would have a solution. I came across this website and it saved the day!! I found a nail and hammered it into one of those mocking eyes. I then wrapped the little bugger in a towel and successfully smashed it to smithereens. From there it was smooth sailing and it wasn’t long until I was sitting back enjoying coconut cream pie through a straw. Happy Friday!

1 cup fresh or frozen coconut meat
1 Tbsp. lemon juice
1 Tbsp. coconut oil
1 ½ cup light coconut milk
1 ripe frozen banana
1 Tsp. pure vanilla extract
2 Tbsp. graham cracker crumbs (check label to ensure it is vegan)
1 Tbsp. toasted coconut flakes
agave nectar, sweeten to taste (optional)
ice cubes

Combine coconut meat, lemon juice, coconut oil, coconut milk, banana, vanilla, agave nectar (optional), graham cracker crumbs and ice cubes in a blender; pulse until smooth.

Top with soy or dairy based whip cream, sprinkle with additional graham crackers and garnish with toasted coconut flakes.

Serves 2-3

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{ 9 comments… read them below or add one }

Sassy May 28, 2011 at 10:20 pm

This sounds yummy. Does it taste as good as it looks?! Thanks for sharing. :) xo


munchinwithmunchkin May 29, 2011 at 4:41 am

I’ll put it this way, my dessert hating, non vegan, meat loving man drank two glasses! It’s that good! ;)


Chris's Gourmet Fashion May 31, 2011 at 6:35 pm

Looks so nice and refreshing. Don’t you love that you can always get an answer to your question at the click of a mouse :)


munchinwithmunchkin May 31, 2011 at 9:18 pm

It solves so many of life’s problems!


Katie June 1, 2011 at 6:45 pm

Your story about the coconut cracked me up! My family makes a bunny-shaped cake at easter which calls for shredded coconut. My mom sent my dad out to get them, and he came back with a whole coconut. Obviously someone else was sent out for the shredded coconut, but my brother and I had quite an enjoyable time taking turns to see who could open the coconut. And your shake looks lovely!


ConquerPCOS June 16, 2011 at 1:13 pm

And this looks great too!


Laura November 12, 2011 at 7:48 am

where do you use the ice cubes?


munchinwithmunchkin November 12, 2011 at 9:21 am

Oops! Sorry about that! You add them to the blender with everything else. :)


Martyna January 10, 2013 at 6:44 am

What is your favorite recipe for coconut cream pie? I’m dying to try this and I want to start with good one (couldn’t find this one on your site) :)


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