Quick answer: Creamy vegan black sesame milkshake with coconut milk—nutty, rich, and dairy-free. Ready in 10 minutes for a decadent Asian-inspired treat.

By Mara Voss · Updated July 23, 2026

Black Sesame Coconut Vegan Milkshake

This Black Sesame Coconut Vegan Milkshake delivers a sophisticated balance of nutty depth and tropical creaminess, all without dairy. The black sesame paste provides an earthy, slightly sweet base that harmonizes with the richness of coconut milk, while dates add natural sweetness. The texture is luxuriously thick, similar to a diner-style milkshake, making it ideal for those who want a plant-based dessert that doesn’t compromise on indulgence.

Recipe at a Glance

• Prep time: 5 minutes
• Total time: 10 minutes
• Servings: 2
• Calories per serving: 420
• Difficulty: Beginner

Why This Recipe Works

Black sesame paste, a staple in East Asian desserts, lends a complex, roasted flavor that pairs seamlessly with coconut milk’s natural sweetness. The combination of chilled coconut milk and vegan ice cream creates a luscious, spoonable consistency. Dates replace refined sugar, offering fiber and caramel-like notes, while a pinch of salt heightens the overall flavor profile. This recipe is designed for simplicity—no cooking required, just blending—yet yields a result that feels gourmet.

Ingredients

Yield: 2 servings

• 1/4 cup black sesame paste (ensure it’s smooth and oil-rich for best results)
• 1 can (13.5 oz) full-fat coconut milk, chilled (shake well before opening if separation occurs)
• 2 Medjool dates, pitted (soak in warm water for 5 minutes if overly firm)
• 1 cup vanilla vegan ice cream (choose a brand with a creamy texture)
• 1/2 cup ice cubes (or substitute with frozen banana for a smoother result)
• 1 tsp vanilla extract (opt for pure extract for better flavor)
• 1 pinch sea salt (optional, but recommended to balance sweetness)

Equipment

• High-speed blender (essential for breaking down dates and ice cubes smoothly)
• Measuring cups and spoons (for precise ingredient ratios)
• Tall serving glasses (wide-mouth glasses make garnishing easier)
• Spoon (for stirring and tasting adjustments)

Instructions

1. Blend black sesame paste, coconut milk, dates, and vanilla extract until completely smooth, about 30–45 seconds. Scrape down the sides if needed to incorporate any stubborn sesame paste. 2. Add vegan ice cream and ice cubes. Blend on high for another 20–30 seconds until the mixture is uniformly thick. Avoid over-blending, which can melt the ice cream too much. 3. Taste and adjust sweetness with an extra date if desired. A pinch of salt enhances the nutty and coconut flavors. 4. Pour into chilled glasses immediately. The shake thickens as it sits, so serve promptly. Garnish with a sprinkle of black sesame seeds or a drizzle of reserved sesame paste for visual appeal.

Tips for Better Results

• For homemade black sesame paste, toast 1/2 cup seeds in a dry pan until fragrant, then blend with 2 tbsp neutral oil until smooth.
• Chill the coconut milk can overnight and scoop out the solidified cream for an extra-thick base. Reserve the liquid for adjusting consistency.
• If the shake is too thick, add 1–2 tbsp of the reserved coconut liquid or almond milk. Too thin? Blend in 1/4 cup more ice cream or a few ice cubes.
• For a warmer flavor, add 1/4 tsp cinnamon or a dash of cardamom with the vanilla extract.

Variations

Chocolate Twist

Add 1 tbsp cocoa powder or melted dairy-free chocolate with the black sesame paste. Reduce the dates to one if using sweetened chocolate.

Protein Boost

Incorporate 1 scoop vanilla plant-based protein powder during the first blend. Increase coconut milk by 2 tbsp to compensate for thickening.

Matcha Fusion

Replace 1 tbsp black sesame paste with 1 tsp matcha powder for an earthy, vibrant green variation.

Serving and Storage

Serve in pre-chilled glasses to maintain thickness longer. Accompany with a coconut whipped cream swirl or crushed sesame brittle for texture contrast. Leftovers can be stored in an airtight container in the freezer for up to 1 week. Thaw at room temperature for 10 minutes, then re-blend briefly. Note that refrozen shakes may develop slight graininess but remain flavorful.

Nutrition Estimate

• Calories: 420
• Protein: 6g
• Fat: 28g (primarily from coconut milk and sesame paste)
• Carbohydrates: 38g
• Sugar: 26g (naturally occurring from dates and ice cream)
• Fiber: 5g

Nutrition values are estimates and may vary based on ingredient brands.

Frequently Asked Questions

Can I substitute black sesame paste with tahini?

Tahini lacks the toasty depth of black sesame but can work in a pinch. Add 1/2 tsp molasses or maple syrup to mimic caramelized notes.

How can I make this nut-free?

Ensure your vegan ice cream is nut-free, and omit any nut-based garnishes. Coconut milk is naturally nut-free.

Why is my shake separating?

Separation can occur if ingredients aren’t fully blended or if the coconut milk was too warm. Blend longer or add 1 tsp arrowroot powder to stabilize.

Can I use light coconut milk?

Full-fat coconut milk is recommended for creaminess, but light coconut milk will yield a thinner shake. Increase ice cream to 1 1/4 cups to compensate.

Conclusion

This milkshake showcases how plant-based ingredients can create a dessert with depth and richness. The interplay of black sesame and coconut offers a modern twist on classic flavors, while the straightforward method ensures accessibility for all skill levels.