MAKES two 8-ounce (240-ml) servings
PREP TIME: 5 minutes
COOK TIME: —
This recipe calls for full-fat coconut milk frozen into cubes. Why not use frozen strawberries to thicken the shake? You could, but the consistency wouldn’t be as thick and creamy. Frozen coconut milk gives shakes and smoothies a luxurious texture, almost like ice cream. I always have a tray of frozen coconut milk on hand for shakes and smoothies like this one. The cubes not only cool down the drink but also add a bunch of extra fat! This can be a helpful alternative to relying on more costly fats like MCT oil when making smoothies.
The easiest way to make the frozen coconut milk cubes is to measure out the coconut milk and then pour it into an ice cube tray. But if that’s too much work for you, just swap the frozen coconut milk with chilled coconut milk and replace the fresh strawberries with frozen.
This milkshake doubles as a wicked ice pop mixture if you have any leftovers you can’t finish!
6 ounces (170 g) strawberries, hulled (fresh or frozen and defrosted)
⅔ cup (160 ml) water
½ cup (120 ml) full-fat coconut milk, frozen into cubes
½ teaspoon vanilla extract
- Place all the ingredients in a blender or food processor. Blend on high for 40 to 50 seconds, until all the coconut milk cubes have been broken up and the texture of the shake is smooth.
- Divide between two 8-ounce (240-ml) or larger glasses. 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.
Per serving:
calories: 121 | calories from fat: 88 | total fat: 9.8 g | saturated fat: 0 g | cholesterol: 0 mg
sodium: 1 mg | carbs: 7.2 g | dietary fiber: 1.7 g | net carbs: 5.5 g | sugars: 4.3 g | protein: 1.1 g
FAT : 73%
CARBS : 23%
PROTEIN : 4%
