This dairy-free milkshake made with coconut milk and fresh strawberries offers a lighter, flavorful twist on a summer favorite. It’s vegan and gluten-free, too.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy.
This dairy-free milkshake blends bright summer strawberries with creamy coconut milk for a refreshing treat that feels indulgent but lighter than a traditional shake. Because it’s dairy-free and gluten-free, it’s a great option for anyone avoiding those ingredients.
Strawberry shakes have a special charm: fruity, bright and perfectly suited to warm weather. Whether you avoid dairy or simply want a lighter dessert, this recipe is an easy and delicious addition to your summer lineup.
Try a dairy-free milkshake for a lighter take on a classic!
- Only four ingredients.
- Coconut milk provides flavor and a lighter alternative to heavy cream.
- Vegan and gluten-free.
- Easy to adapt with different flavors and bases.
Ingredients you’ll need
- Fresh strawberries: Choose fully red berries without soft spots.
- Coconut milk: Regular or light will work; regular gives a thicker texture.
- Non-dairy frozen dessert: Use a strawberry or vanilla dairy-free frozen dessert made with coconut milk for creaminess.
- Sugar: A small amount to macerate the strawberries and bring out their juices.
Recommended tools and equipment
- Chef’s knife and cutting board for slicing strawberries.
- Mixing bowl for macerating the fruit.
- Blender to achieve a smooth, milkshake consistency.
How to make a dairy-free milkshake
Step 1: Slice, macerate and freeze the strawberries
Hull strawberries and cut into quarters.
Place the sliced strawberries in a bowl, sprinkle with a little sugar and toss to coat. Let them sit for about 10 minutes so they soften and release their juices. Then transfer the berries to the freezer until fully frozen, about 40–60 minutes.
PREP TIP Macerating means coating the fruit with sugar so it softens and releases a syrupy juice that boosts flavor.
Step 2: Blend the milkshake
In a blender, combine a pint of the non-dairy frozen dessert, ½ cup coconut milk and the frozen strawberries (include the syrup that collected in the bowl). Blend until smooth, pausing to scrape down the sides as needed.
You want a thick, creamy texture rather than a watery shake. If the mixture is too stiff to blend, add up to an additional ¼ cup coconut milk, a little at a time, until you reach the desired consistency.
Pour into glasses and serve immediately. Sit back, relax and enjoy a cool summer treat.
Variations and substitutions
This recipe uses coconut milk and a coconut-based frozen dessert, but you can swap in other dairy-free milks and frozen desserts. Keep in mind you may need to tweak the liquid-to-frozen ratio to get the thickness you want.
- Oat milk and oat milk frozen dessert.
- Soy milk and soy-based frozen dessert.
- Almond milk and almond-based frozen dessert.
Other fruits and flavors to try
Switch the fruit and frozen dessert to match the season or your mood. A few ideas:
- Chocolate: use a dairy-free chocolate frozen dessert with a neutral or vanilla non-dairy milk.
- Blueberries or blackberries: pair with a vanilla non-dairy base.
- Cookies and cream: use vegan cookies and a compatible dairy-free frozen dessert.
- Mango: especially delicious with the coconut milk base for a tropical twist.
More dairy-free recipes with strawberries
Strawberries brighten many dishes. Try them in salads, drinks and other desserts for fresh summer flavor.
- Strawberry Arugula Salad with Basil and Mint is a light, refreshing salad idea.
- Strawberry-Basil Prosecco Punch makes a festive, fruity drink for gatherings.
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 strawberries and slice into quarters.
- Place slices in a bowl, sprinkle with sugar, toss to coat and let macerate for about 10 minutes. Freeze the strawberries until solid, 40–60 minutes.
- In a blender, combine the pint of non-dairy frozen dessert, ½ cup coconut milk and the frozen strawberries, including any syrup. Blend until smooth, scraping down the sides as needed.
- Pour into glasses and serve immediately.
Notes
- Use a good blender to avoid a watery shake. If needed, add up to an extra ¼ cup coconut milk to help blending.
- You can substitute other dairy-free milks and frozen desserts (oat, soy, almond) but you may need to adjust ratios for thickness.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy.
Nutrition
Nutrition information is an estimate and not guaranteed to be exact.