For all those coconut lovers out there this is a winner!
Buy a can of coconut milk, pour into an ice cube tray, freeze, and voila!
You have your base for any sort of vegan milkshake your heart desires.
My favorite flavors of non-vegan milkshakes are consistently vanilla, strawberry, and banana. Sorry not too much of a chocolate lover here. Don’t get me wrong I won’t deny a Justin’s Dark Chocolate Peanut Butter Cup, but you can have the chocolate cake, ice cream/sundae, and brownies. I have had vegan milkshakes before. It was made with vegan ice cream, coconut based, and my only problem was the coconut flavor overrode the flavor both times, vanilla and strawberry. I’m sure if I went for chocolate it wouldn’t have been an issue. Luckily I managed to find the perfect balance here so the strawberry flavor was present not only in color but also taste. There is no way to mask the flavor of the coconut obviously but there’s always a way to make the flavors compliment each other.
This recipe made 24 oz, perfect for two milkshakes. Remember it is coconut milk your using which is heavy so you won’t need much to satisfy yourself!
- 9 coconut milk ice cubes
- maple syrup
- 1 1/4 c almond milk
- vanilla extract
- 1/2 t guar gum
- 12 strawberries, washed and chopped
In a blender add all ingredients. I used a tiny splash of vanilla. Also I added the maple syrup bit by bit to reach the perfect sweetness without it being too much, so I’m not sure how much went into it.