MAKES one 14-ounce (415-ml) serving
PREP TIME: 5 minutes
COOK TIME: —
I love using mushroom coffee in this recipe because it tastes great, has healing properties, and doesn’t contain caffeine. But any type of coffee will do the trick, even freshly ground coffee beans instead of the instant stuff. You could even play around with using your favorite tea leaves in place of the coffee. Black tea or rooibos leaves are amazing.
1 cup (240 ml) full-fat coconut milk
½ cup (120 ml) water
4 ice cubes
2 tablespoons coconut oil, unflavored MCT oil powder, or ghee
1½ tablespoons cocoa powder
1½ teaspoons erythritol, or 2 drops liquid stevia
½ teaspoon instant coffee granules
- Place all the ingredients in a blender or food processor. Blend on high until the ice is broken up completely and the texture of the shake is smooth.
- Transfer to a 14-ounce (415-ml) or larger glass. Best enjoyed immediately.
STORE IT: If there are leftovers or you need to make the shake ahead of time, store it in an airtight container in the fridge for up to 3 days. When ready to enjoy, give it a little shake. Alternatively, pour the leftovers into ice pop molds and freeze.
make it COCONUT-FREE:
Use heavy cream instead of coconut milk.
make it DAIRY-FREE/VEGAN:
Do not use ghee.
make it LOW-FODMAP:
Replace the coconut milk with almond, macadamia nut, or hemp milk.
Per serving, made with coconut oil:
calories: 757 | calories from fat: 684 | total fat: 76 g | saturated fat: 67.9 g | cholesterol: 0 mg
sodium: 60 mg | carbs: 12.3 g | dietary fiber: 2.7 g | net carbs: 9.6 g | sugars: 4 g | protein: 6.1 g
FAT : 91%
CARBS : 6%
PROTEIN : 3%
