Coconut milkshake
Coconut milkshake is like a sip of heaven in a glass. Creamy, smooth, and bursting with the sweet, tropical flavour of coconut. Each mouthful is a mini-holiday to a secluded beach, where you can feel the warm sand between your toes and hear the sound of the waves crashing on the shore.
Ingredients
- 120 grams coconut cream
- 1 banana
- 150 grams coconut yoghurt
- 2-3 tablespoons honey
- optional: a splash of cream or milk (only add milk or cream if you want the milkshake less thick)
Instructions
- 1
--- Prep one day in advance ---
- 2
Add the coconut cream to a small tub that can go in the freezer.
- 3
Slice the banana into thin slices and mix in with the coconut cream.
- 4
Place in the freezer overnight.
- 5
--- Assembling the milkshake ---
- 6
Remove the now frozen coconut cream and banana from the freezer about 15 minutes before you start, to soften it up a little.
- 7
Using a fork, or knife, break the frozen cream and banana into smaller pieces.
- 8
Add to a food processer along with the coconut yoghurt and honey.
- 9
Whizz until you have a creamy, smooth consistency with no frozen chunks of cream or banana. You might have to stop the processer midway and stir the milkshake mixture around to ensure everything gets chopped up and mixed in.
- 10
If you want the milkshake thinner, add a small splash of cream or milk and whizz again until it's the thickness of your liking.
- 11
Serve cold in a tall milkshake glass or mason jar. Top with cream, desiccated coconut or coconut flakes.
Cook it from the original
This recipe comes from thecinnamonjar.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thecinnamonjar.com