Toasted Coconut Maple Coffee Shake
Robust camp coffee blended with toasted coconut and a touch of maple syrup for a creamy, slightly sweet, and deeply aromatic shake—served icy for a breakfast treat or afternoon delight. Inspired by classic diner milkshakes, reimagined for the woods.
Equipment
- small skillet or pan
- camp coffee pot or French press
- blender or jar
- Spoon
- cooler
Ingredients
- 2 cups brewed strong coffee chilled
- 1/3 cup unsweetened coconut flakes
- 2 tablespoons maple syrup
- 1/2 cup milk or plant milk chilled
- 1 cup ice cubes
Instructions
- Heat coconut flakes in a dry skillet over medium campfire or stove, stirring constantly, until golden and fragrant (about 2–3 minutes).
- Allow coconut to cool slightly, then add to blender or lidded jar.
- Add chilled coffee, maple syrup, milk, and ice cubes.
- Blend or shake vigorously until smooth and frothy.
- Pour into camp mugs and sprinkle extra toasted coconut on top if desired. Serve immediately.
Notes
Toasting coconut at camp adds irresistible aroma and flavor. Use chilled brewed coffee from the cooler for best results. If no blender, shake ingredients well in a jar—expect a more rustic texture but all the flavor.
Nutrition
Calories: 591kcal | Carbohydrates: 55.6g | Protein: 22.2g | Fat: 31g | Saturated Fat: 21.6g | Sodium: 28859mg | Fiber: 4.3g | Sugar: 17.4g