FIVE BUCKS MILKSHAKE
SERVES 1 MILKSHAKE
1 (14-ounce/400 ml) (397g) full- fat coconut milk (refrigerated overnight)
1⁄2 cup (120 ml) unsweetened almond milk
2 frozen bananas
1 Seeds from bourbon vanilla bean, or 1⁄2 tsp vanilla powder
1 tbsp coconut syrup
4 ice cubes
Coconut Whipped Cream Cherry, for garnish
FOR THE VANILLA ICE CREAM
2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)
2 tbsp coconut palm syrup or another sweetener
1 tsp vanilla extract
NUTRITIONAL VALUES
Calories: 2553kcal
Fat: 210.1g (187.8g S.Fat)
Carbs: 149.4g
Protein: 22.1g
Sugar: 89.4g
Sodium: 478mg
METHOD
Open the can of coconut milk and place 12 cup (120 ml) of the thick white cream in a blender. Blend in the almond milk, bananas, vanilla extract, coconut syrup, and ice cubes until smooth. Fill a tall glass halfway with ice. Finish with some Coconut Whipped Cream and a cherry. Serve and have fun!
Hint! Add one scoop of Vanilla Ice Cream to the milkshake to make it extra tasty.
Scoop the thick white cream from the cans of coconut milk into a blender. Combine the coconut palm syrup and vanilla extract in a mixing bowl. Blend until completely smooth. Pour the mixture into an ice cream maker and follow the manufacturer's instructions or pour the mixture into a freezer-safe bowl and freeze for about 3 hours, mixing every 30 minutes until the ice cream is ready. Serve and enjoy!
Hint! Add one scoop of Vanilla Ice Cream to the milkshake to make it extra tasty.
Scoop the thick white cream from the cans of coconut milk into a blender. Combine the coconut palm syrup and vanilla extract in a mixing bowl. Blend until completely smooth. Pour the mixture into an ice cream maker and follow the manufacturer's instructions or pour the mixture into a freezer-safe bowl and freeze for about 3 hours, mixing every 30 minutes until the ice cream is ready. Serve and enjoy!
