This dairy-free milkshake made with coconut milk and fresh strawberries gives a lighter, healthier twist to a classic summer treat. It’s naturally vegan and gluten-free, and full of bright strawberry flavor.
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This dairy-free milkshake pairs ripe summer strawberries with creamy coconut milk. The result is a refreshing, naturally gluten-free and dairy-free shake that still feels indulgent but a little lighter than traditional milkshakes.
Strawberry shakes have a special summer charm — brighter and fruitier than chocolate or vanilla. Even if you don’t avoid dairy, this coconut-based version is worth adding to your warm-weather lineup.
Try a dairy-free milkshake for a lighter take on a classic!
- Only 4 main ingredients.
- Coconut milk adds tropical flavor and is lighter than heavy cream.
- Vegan and gluten-free.
- Easy to customize with other flavors.
Ingredients you’ll need
- Fresh strawberries: Choose ripe, deep-red berries with no mushy spots and hull them before slicing.
- Coconut milk: Use regular (full-fat) for a richer texture or light coconut milk for fewer calories.
- Non-dairy frozen dessert: A coconut-milk-based strawberry or vanilla non-dairy frozen dessert provides body and creaminess.
- Sugar: A small amount to macerate the strawberries and draw out their juices.
Recommended tools and equipment
- Sharp chef’s knife and a cutting board to prep the strawberries.
- A mixing bowl to macerate the fruit.
- A sturdy blender to reach a smooth, thick consistency.
How to make a dairy-free milkshake
Step 1: Slice, macerate and freeze the strawberries
Hull the strawberries and slice them into quarters. Place the pieces in a bowl, sprinkle with a teaspoon of sugar, and toss to coat. Let them sit about 10 minutes to macerate — the sugar softens the fruit and turns the juices into a light syrup.
Prep tip: Macerating means sprinkling fruit with sugar so it softens and releases liquid, creating a natural syrup that intensifies flavor.
After macerating, transfer the strawberries to the freezer for 40 minutes to 1 hour, until they are fully frozen.
Step 2: Blend the shake
In a blender, combine one pint of the non-dairy frozen dessert, ½ cup coconut milk, and the frozen macerated strawberries, including the strawberry syrup scraped from the bowl. Blend until thick and mostly smooth, stopping to scrape down the sides as needed.
You want a thick, spoonable milkshake rather than a thin, liquid drink. If the blender struggles, be patient and pulse, scraping and blending until you reach the right texture. If necessary, add up to an additional ¼ cup coconut milk to loosen slightly.
Divide the milkshake between two glasses, garnish if you like, and enjoy immediately — preferably outside on a warm day.
Variations and substitutions
While this recipe uses coconut milk and a coconut-milk non-dairy frozen dessert, other plant-based milks and frozen desserts work well. You may need to tweak liquid ratios to achieve the desired thickness.
- Oat milk and oat-based ice cream — a creamy alternative with a milder flavor.
- Soy milk and soy-based frozen dessert — good texture and protein content.
- Almond milk and almond-based frozen dessert — lighter and subtly nutty.
Other fruits and flavors to try
Swap strawberries for other fruits or flavor combinations to suit the season and your tastes.
- Chocolate: use a chocolate non-dairy frozen dessert with vanilla non-dairy milk.
- Blueberries or blackberries: pair with vanilla non-dairy components.
- Cookies and cream: use vegan cookies in the blend and vegan frozen dessert.
- Mango: pairs beautifully with the coconut base for a tropical shake.
More dairy-free recipes with strawberries
Strawberries are versatile — here are a couple of recipe ideas to enjoy them beyond shakes:
- Strawberry Arugula Salad with Basil and Mint — a bright, herbal summer salad.
- Strawberry-Basil Prosecco Punch — a festive, fruity beverage for parties.
Recipe
Dairy Free Strawberry Milkshake
Equipment
- Blender
- Chef’s knife
- Cutting board
Ingredients
- 1 pint non-dairy strawberry frozen dessert made with coconut milk
- 1 cup fresh strawberries, hulled and sliced into quarters
- ½ to ¾ cup coconut milk, light or full-fat
- 1 teaspoon sugar
Instructions
- Hull the strawberries and slice into quarters.
- Place the slices in a bowl, dust with sugar, toss to coat, and let macerate about 10 minutes. Then freeze until completely frozen, 40 minutes to 1 hour.
- In a blender, combine the pint of non-dairy frozen dessert, ½ cup coconut milk, and the frozen macerated strawberries, including any syrup from the bowl. Blend until thick and mostly smooth, scraping down the sides as needed.
- Pour into glasses and serve immediately. Relax and enjoy the tastes of summer.
Notes
- Use a reliable blender to achieve a thick, smooth shake. If needed, add up to an extra ¼ cup coconut milk to thin slightly.
- Swap coconut milk and coconut-based frozen dessert for oat, soy, or almond alternatives, adjusting liquid amounts for texture.
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Nutrition (per recipe)
Nutrition information is an estimate and may vary.