Gingerbread Cookie Coconut Shake


Looking for something a little different? Try this thick shake made with ground up ginger cookies and vanilla coconut milk ice “cream”.

It has been unseasonably warm the past few days. While it’s been great to have a glass of wine on the deck again, it’s been hard for me to get in the holiday spirit. It rarely snows for Christmas where I live in North Carolina but I’m usually bundled up in a scarf and gloves by now.

But little things like the bright red berries popping up on the holly bushes and the Christmas cactus blooming makes it a little easier to get a taste for some traditional flavors. Even if they are served in not-so-traditional forms.

After my walk last night I whipped up a cooling shake full of winter spices. The coconut ice cream makes it thick and rich and the crushed up cookies give it some spice and a little texture too. I added in some extra spices to make it bolder. It may seem silly to use unsweetened coconut milk, but it’s plenty sweet without adding yet another layer of sweet.

If you can’t see the recipe above, go here to see it on the Key Ingredient site.

Kathy Hester is the author of The Vegan Slow Cooker and Her latest book, The Great Vegan Bean Book, is now available for pre-order on Amazon and she’s currently working on her third book.


  1. Yum! I’m skipping the cookies as I am living gluten free and will just be adding more spices. Love ginger cookies ! I’m in NC as well and need a little reminder that the holidays are upon us!

  2. Kathy, I am not sure if I want this as breakfast or dessert. I love the gingerbread and coconut combo, would have never thought to combine the two!

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