Toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden brown. Let cool slightly. Tip: Watch closely to avoid burning!

In a blender, combine the toasted coconut, almond milk, dairy-free ice cream, almond butter, vanilla extract, and maple syrup (if using). Tip: For a thicker shake, freeze the almond milk in an ice cube tray first.

Blend on high speed until smooth and creamy, about 1-2 minutes. Tip: Stop and scrape down the sides as needed.

Pour into glasses, garnish with extra toasted coconut if desired, and serve immediately. Tip: Add a straw for easy sipping!