Combine all of the ingredients in a blender and blend on high until creamy and smooth.

Tasty Toppings: Top your milkshake with a dollop of whipped coconut cream and raw cacao nibs. To make the whipped coconut cream, refrigerate 1 (14-ounce) can of full-fat coconut milk for 24 hours. Open the can and carefully scoop out the thick layer of cream at the top. Leave the coconut water in the bottom of the can behind. Using electric whisk beaters, whip the thick coconut cream with honey or maple syrup to taste for about 1 minute until fluffy.