Raspberry, Ginger, and Coconut Shake

[Photographs: Autumn Giles]

Blending ripe raspberries up with super-creamy coconut milk ice cream and fresh ginger makes for a gorgeous, jewel-toned thick shake that isn't too heavy or sweet.

Note: Let the ice cream sit out at room temperature until easily scoopable, about 5 minutes.

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Raspberry, Ginger, and Coconut Shake

About This Recipe

Yield:makes 2 small servings
Active time:5 minutes
Total time:5 minutes
Special equipment:blender
This recipe appears in: 3 Milkshake Recipes to Celebrate Berry Season


  • 1 cup raspberries
  • 1 cup vanilla coconut milk ice cream, such as So Delicious
  • 1 teaspoon finely minced or grated fresh ginger
  • Additional fresh raspberries for garnish if desired


  1. 1

    Add raspberries to the blender, pulse a few times, then puree on medium high speed until smooth, about 30 seconds.

  2. 2

    Add the coconut milk ice cream and the ginger to the raspberry puree and blend just until smooth. Serve immediately, garnished with additional raspberries if desired.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: