Monday, July 14, 2014

Tropical Coconut-Shake

O to the M to the G, another DESSERT!  Today’s treat is a vegan milkshake.   This non-dairy version of a classic milk-shake is fruity, decadent and ice cold.  What more could you want in a summer dessert?  The key ingredients to make a milkshake without dairy ice-cream and without cow’s milk are chilled nut-milks and frozen fruit or berries.  In order to keep the total number of ingredients as short as I can while still achieving a creamy ice-cream texture without adding sugar, I opted to use canned coconut milk instead of adding scoops of vegan ice-cream.  What’s your favorite milkshake flavor combination?


  • 1 Banana;  sliced and frozen
  • 2 cups Pineapple;  sliced and frozen
  • 1 Orange;  juiced
  • 1/2 can unsweetened Coconut Milk;  chilled
  • a dash of Salt

  1. This recipe is as simple as it gets.  Before, you start, I recommend prepping the banana and pineapple by slicing the fresh fruit into small slices or chunks and then freezing them for a couple of hours.  In order to avoid clumping, spread the banana and pineapple pieces onto a baking sheet.
  2. Next, juice the orange.  Before juicing, I like to firmly press and roll the orange on my cutting board, which makes it then much easier to juice.
  3. Add the coconut milk, orange juice, as well as the frozen banana and pineapple pieces into a high powered blender (or food processor).   Blend until the ingredients combine to forms a uniform mixture without chunks.  Add a dash of salt.  I know this sounds really weird, but just this itty little bit of salt works wonders to balance the fruity and decadent flavors of this ice-cream drink.
  4. Pour into a glass and sip with a wide straw.  Enjoy!
       Nina & Spencer

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