Description
Dairy-Free
Ingredients
Scale
- The meat and water of 2 Young Thai Coconuts (about 2 cups meat, and 2¼ cups water)
- 1 heaping cup frozen strawberries (if you use fresh strawberries, I recommend adding a handful of ice cubes too, to make it cold)
- 1 Tbs food-grade rose water
- 1 Tbs chopped beetroot (optional- for color only)
Optional topping
- Coconut cream (the thick stuff at the top of a can of coconut milk that’s been chilled overnight)
Instructions
- Whip the coconut cream in a large bowl using a hand or stand mixer, until fluffy. Set aside.
- Place the coconut meat and water in a high powered blender, and blend on high, until smooth and creamy
- Add the frozen strawberries and rose water, and continue to blend until there are no lumps.
- Pour the milkshake into glasses, top with the whipped coconut cream, and serve.
Nutrition
- Serving Size: 4