PIÑA COLADA MILKSHAKE

SERVES 2 MILKSHAKES

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 frozen bananas

3⁄4 cup (180 ml) pineapple, fresh or canned

1 tsp vanilla extract 3 ice cubes

NUTRITIONAL VALUES

Calories: 982kcal
Fat: 84.5g (77.1g S.Fat)
Carbs: 49.3g
Protein: 8.6g
Sugar: 27.8g
Sodium: 110mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the remaining ingredients until smooth. Serve and have fun!

MINTY TRIPLE CHOCOLATE MILKSHAKE

SERVES 2 MILKSHAKES

FOR THE CHOCOLATE FOAM

1 recipe Coconut Whipped Cream, whipped with 3 tbsp raw cacao powder or unsweetened cocoa powder

FOR THE MILKSHAKE

3 frozen bananas

1 1⁄2 cups (360 ml) almond milk or other plant based milk

3 tbsp raw cacao powder or unsweetened cocoa powder

6 fresh mint leaves

1 tsp vanilla extract

FOR THE CHOCOLATE SAUCE

3 tbsp extra virgin coconut oil

3 tbsp raw cacao powder

1 tbsp coconut syrup or another sweetener

1⁄2 tsp peppermint oil

Pinch of sea salt

NUTRITIONAL VALUES

Calories: 142kcal
Fat: 13.1g (1.9g S.Fat)
Carbs: 5.3g
Protein: 2.7g
Sugar: 0.3g
Sodium: 43mg

METHOD

First, make the chocolate foam and set it aside.

In a blender, combine all the milkshake ingredients and blend until smooth.

Melt the coconut oil until it is soft before making the chocolate sauce. Whisk in the remaining ingredients until smooth.

Divide the chocolate sauce between two glasses. Half-fill each glass with the milkshake mixture. Using a spoon, add some of the chocolate foam. Fill the rest of the glass with milkshake. Chocolate foam and chocolate sauce on top. Serve and enjoy!

CHAI MILKSHAKE

SERVES 1 MILKSHAKE

1 bag herbal chai tea

1 1⁄2 frozen bananas

1 cup (240 ml) unsweetened almond milk or other plant-based milk

1 to 2 fresh dates, pitted

1 tsp ground Ceylon cinnamon

NUTRITIONAL VALUES

Calories: 863kcal
Fat: 21.7g (8g S.Fat)
Carbs: 176.5g
Protein: 12.3g
Sugar: 95.6g
Sodium: 192mg

METHOD

Open the tea bag and place the contents in a blender. Blend in the remaining ingredients until smooth. If desired, add more spices or sweetener. Serve and enjoy!

SUPER SIMPLE STRAWBERRY MILKSHAKE

SERVES 2 MILKSHAKES

1 (14-ounce/400-ml) (397g) can full-fat coconut milk

1 cup (240 ml) frozen strawberries

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 499kcal
Fat: 5g (0.7g S.Fat)
Carbs: 96.6g
Protein: 15.2g
Sugar: 3.1g
Sodium: 231mg

METHOD

In a blender, combine all the ingredients and blend until smooth. Serve and enjoy!

RECIPE NOTES

For extra creaminess and pretty swirls, add some Coconut Whipped Cream!

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!

POMEGRANATE WATERMELON ICE POPS

SERVES 6 PORTIONS

1 pomegranate

1 tbsp maple syrup, if desired

1⁄2 watermelon, rind and seeds removed, flesh cut into chunks

NUTRITIONAL VALUES

Calories: 28kcal
Fat: 0g (0g S.Fat)
Carbs: 7.3g
Protein: 0.2g
Sugar: 6.1g
Sodium: 0mg

METHOD

Remove the seeds from the pomegranate by cutting it in half. Half of the seeds should be set aside. In a high-speed blender, combine half of the seeds with the maple syrup, if using. Blend until completely smooth. Freeze the pomegranate mixture in 6 ice pop moulds for about 1 hour.

Puree the watermelon in a blender until smooth while the ice pops are chilling. Distribute the watermelon mixture among the ice pop moulds and top with the remaining pomegranate seeds. Return the ice pops to the freezer and freeze for 4 to 6 hours, or until solid.

Remove the moulds by briefly immersing them in hot water. Serve and enjoy!

BREAKFAST ICE POPS

SERVES 6 PORTIONS

1 cup (240 ml) mixed fresh fruit and berries

1 tsp vanilla extract

2 cups (480 ml) coconut yogurt or another plant based yogurt

1⁄2 to 1 cup (120 to 240 ml) Homemade Granola

NUTRITIONAL VALUES

Calories: 152kcal
Fat: 0.8g (0.1g S.Fat)
Carbs: 11g
Protein: 1g
Sugar: 8.9g
Sodium: 39mg

METHOD

Cut the fruit into small cubes. With a spoon, stir the vanilla extract into the yoghurt. In ice pop moulds, alternate layers of fruit and coconut yoghurt, leaving some space for granola. Add the granola, lightly press down, and then add the ice pop sticks. Freeze the moulds for 4 to 6 hours, or until completely frozen. Remove the moulds by briefly immersing them in hot water.

Serve and enjoy!

ZESTY ORANGE CREAMSICLES

SERVES 5 PORTIONS

1 orange

1 peach, pit removed

1 cup (240 ml) unsweetened almond milk

1 tbsp rice syrup

1 tsp vanilla extract

1 tsp grated fresh ginger

NUTRITIONAL VALUES

Calories: 52kcal
Fat: 0.8g (0.1g S.Fat)
Carbs: 11g
Protein: 1g
Sugar: 8.9g
Sodium: 39mg

METHOD

Remove the pith (white, bitter membrane) and seeds from the orange.

In a blender, combine all of the ingredients and blend until smooth. Fill ice pop moulds halfway with the mixture and freeze for about 3 hours, or until solid. Remove the moulds by briefly immersing them in hot water. Serve and enjoy!

CHERRY AMARETTO CREAMSICLES

SERVES 8 PORTIONS

2 cups (480 ml) fresh red cherries, pitted

1 tbsp fresh lemon juice

5 tbsp maple syrup or another sweetener

1 tsp amaretto liqueur or almond extract

2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)

2 tbsp coconut butter

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 356kcal
Fat: 28.4g (25.8g S.Fat)
Carbs: 23.7g
Protein: 3.3g
Sugar: 19.6g
Sodium: 36mg

METHOD

In a blender, combine the cherries, lemon juice, maple syrup, and almond liqueur and blend until smooth. Fill the bottoms of ice pop moulds halfway with the cherry mixture and freeze for about 1 hour.

While the cherry mixture is chilling, open the coconut milk cans, scoop out the thick white cream, and whisk it with the coconut butter and vanilla extract in a mixing bowl until creamy. Spoon in the remaining cherry mixture and gently fold in to create a marbled effect. Divide the mixture evenly among the ice pop moulds. Insert ice pop sticks, then return to the freezer for about 3 hours, or until solid. Serve and enjoy!

MANGO COCONUT ICE POPS

SERVES 6 PORTIONS

2 ripe mangoes

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

1 to 2 tbsp maple syrup or another sweetener, if needed

NUTRITIONAL VALUES

Calories: 356kcal
Fat: 28.4g (25.8g S.Fat)
Carbs: 23.7g
Protein: 3.3g
Sugar: 19.6g
Sodium: 36mg

METHOD

Place the mangoes in a blender after peeling and chopping them. Scoop the thick white cream from the can of coconut milk into a blender.

Blend until the mixture is smooth and creamy. If necessary, adjust the sweetness with more sugar. Pour into ice pop moulds, insert ice pop sticks, and place in the freezer for 4 to 6 hours, or until firm. Remove the moulds by briefly immersing them in hot water. Serve and enjoy!

KIWI LIME SORBET

SERVES 2 PORTIONS

6 ripe kiwifruit, peeled and chopped

1 ripe avocado, peeled and diced Juice of 1 lime

5 fresh mint leaves

5 tbsp coconut syrup or another sweetener

NUTRITIONAL VALUES

Calories: 58kcal
Fat: 2.3g (1.7g S.Fat)
Carbs: 9.1g
Protein: 0.7g
Sugar: 3g
Sodium: 65mg

METHOD

In a blender, puree all of the ingredients until smooth. If desired, taste and add more sweetener.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the sorbet to thaw before serving.

Without an ice cream maker:
Place the mixture in a freezer-safe bowl and freeze for 3 hours, stirring well every 30 minutes. Scoop into serving bowls, then serve and enjoy!

RECIPE NOTES

Peel and chop the kiwifruit and avocado into small pieces and freeze them first if you have a high-speed blender. Then, in a blender, puree the frozen fruits with the remaining ingredients until smooth, and serve immediately as soft sorbet!

BLUEBERRY CREAMSICLES

SERVES 8 PORTIONS

1 cup (240 ml) full-fat coconut milk

1⁄2 cup (120 ml) oat milk or other plant-based milk

3 tbsp rice syrup or another sweetener

1 tsp vanilla extract

1⁄2 cup (120 ml) fresh blueberries

NUTRITIONAL VALUES

Calories: 95kcal
Fat: 6.2g (5.5g S.Fat)
Carbs: 9.7g
Protein: 1g
Sugar: 7.4g
Sodium: 20mg

METHOD

In a blender or a mixing bowl, combine the coconut milk, oat milk, rice syrup, and vanilla. Fill ice pop moulds halfway with blueberries, then halfway with the coconut mixture. Place the moulds in the freezer for about 4 hours, or until the ice pop sticks are solid. Remove the moulds by briefly immersing them in hot water.

STRAWBERRY BASIL CREAMSICLES

SERVES 6 PORTIONS

2 cups (480 ml) fresh strawberries

1 (14-ounce/400 ml) (397g) can full-fat coconut milk

2 tbsp maple syrup or another sweetener

10 to 15 fresh basil leaves

NUTRITIONAL VALUES

Calories: 171kcal
Fat: 13.4g (6.2g S.Fat)
Carbs: 12.7g
Protein: 4g
Sugar: 4.8g
Sodium: 55mg

METHOD

Blend all of the ingredients in a blender until smooth. If desired, add more basil or sweetener to taste. Pour into ice pop moulds, insert ice pop sticks, and place in the freezer for 4 to 6 hours, or until firm. Remove the moulds by briefly immersing them in hot water. Serve and enjoy!

CHOCO BANANAS

SERVES 6 PORTIONS

3 ripe but firm bananas

1⁄2 cup (120 ml) toppings of your choice: dried pomegranate seeds, chopped pistachios and almonds, desiccated coconut, raw cacao nibs, etc.

FOR THE CHOCOLATE GLAZE

1⁄2 cup (120 ml) raw cacao butter

2 tbsp extra virgin coconut oil

3 tbsp maple syrup or another sweetener

5 tbsp raw cacao powder or unsweetened cocoa powde

NUTRITIONAL VALUES

Calories: 235kcal
Fat: 12.1g (9.4g S.Fat)
Carbs: 33.9g
Protein: 3g
Sugar: 18.4g
Sodium: 57mg

METHOD

Bananas should be cut in half crosswise. Place them in the freezer on parchment paper with ice pop sticks down the center (to avoid sticking). Choose your favorite toppings and arrange them on plates while they harden.

Melt the cacao butter and coconut oil in a small saucepan over medium-low heat to make the chocolate glaze. Remove from the heat, then whisk in the maple syrup and cacao powder to make a smooth sauce. If desired, taste and add more sweetener or cacao. Fill a bowl or cup halfway with water.

Remove the frozen bananas from the freezer. Dip the bananas one at a time into the chocolate glaze and quickly roll them in the desired toppings. Return the bananas to the parchment paper and place in the freezer for a few minutes to set the glaze (if you like a thicker glaze, dip them again after the first layer sets).

Serve and enjoy!

RECIPE NOTES

For the glazing, you can also use your favourite raw chocolate or a good-quality dark chocolate—just melt it and you're ready to dip and decorate!

APPLE AVOCADO-MINT POPS

SERVES 4 PORTIONS

1 cup (240 ml) freshly pressed apple juice (from about 3 apples)

1 banana

1⁄2 ripe avocado, peeled and diced

5 large fresh mint leaves

NUTRITIONAL VALUES

Calories: 35kcal
Fat: 3.7g (1.1g S.Fat)
Carbs: 11.6g
Protein: 8.7g
Sugar: 19.6g
Sodium: 67mg

METHOD

In a blender, combine all the ingredients and blend until smooth and creamy. If desired, taste and add more mint. Pour into ice pop moulds, insert ice pop sticks, and place in the freezer for 4 to 6 hours, or until firm. Remove the moulds by briefly immersing them in hot water. Serve and have fun!

COCONUT WATER COOLERS

SERVES 6 ICE POPS

1 to 2 kiwifruit, peeled and chopped into small pieces

1⁄2 cup (120 ml) fresh watermelon, cut into small pieces

1 1⁄2 cups (360 ml) coconut water

NUTRITIONAL VALUES

Calories: 54kcal
Fat: 0.5g (0.4g S.Fat)
Carbs: 11.1g
Protein: 1.8g
Sugar: 7.9g
Sodium: 231mg

METHOD

In a mixing bowl, combine the kiwi and berries. Fill the ice pop moulds halfway with coconut water after dividing the melon mixture among them. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water. Serve and have fun!

MANGO MELON SORBET

SERVES 2 PORTIONS

1⁄2 frozen peeled honeydew melon or cantaloupe

1 cup (240 ml) frozen mango

1 to 2 frozen bananas

1 tbsp coconut syrup or another sweetener

NUTRITIONAL VALUES

Calories: 190kcal
Fat: 13.8g (10.4g S.Fat)
Carbs: 16.4g
Protein: 2.4g
Sugar: 3.1g
Sodium: 7mg

METHOD

In a food processor or high-speed blender, combine all of the ingredients and blend until smooth. You can also puree the ingredients in smaller batches to facilitate blending. Serve and have fun!

CARAMEL LINGONBERRY SOFT SERVE IN OAT BOWLS

SERVES 4 BOWLS

1 1⁄2 cups (360 ml) frozen lingonberries, plus more for serving

2 frozen bananas

2 tbsp rice syrup or another sweetener

1⁄2 cup (120 ml) full-fat coconut milk (refrigerated overnight)

1⁄2 tsp vanilla powder

Oat Ice Cream Bowls, for serving Caramel Sauce, for serving

NUTRITIONAL VALUES

Calories: 274kcal
Fat: 9.2g (6.8g S.Fat)
Carbs: 49.9g
Protein: 5.7g
Sugar: 21.3g
Sodium: 81mg

METHOD

In a blender, combine the lingonberries, bananas, rice syrup, coconut milk, and vanilla powder and blend until smooth. If desired, taste and add more sweetener. Scoop the ice cream into the oat bowls, then drizzle with the Caramel Sauce and garnish with a few lingonberries. Serve and enjoy!

SPA SLUSH

SERVES 2 PORTIONS

3 cucumbers, peeled, seeded, and frozen

1 green apple, cored, sliced, and frozen Juice of 1 lime

3 fresh basil leaves

A splash of coconut syrup or another sweetener, optional

NUTRITIONAL VALUES

Calories: 164kcal
Fat: 0.7g (0.2g S.Fat)
Carbs: 41.7g
Protein: 3.3g
Sugar: 27g
Sodium: 22mg

METHOD

In a blender, combine the cucumbers, apple slices, lime juice, and basil.

Blend the mixture until it forms a smooth slush. If desired, add sweetener. Serve and have fun!

Note: You can also make the slush with non-frozen cucumber and apples by blending all the ingredients in a blender and then freezing the mixture for about 15 minutes in an ice cream maker.

BLACK CURRANT-VANILLA ICE CREAM

SERVES 2 PORTIONS

1 cup (240 ml) frozen black currants

1 frozen banana

1⁄2 cup (120 ml) full-fat coconut milk

3 fresh dates, pitted

1 tsp vanilla powder, or seeds from

1 vanilla bean

1⁄2 tsp ground cardamom

NUTRITIONAL VALUES

Calories: 162kcal
Fat: 7.3g (0.9g S.Fat)
Carbs: 21.5g
Protein: 3.9g
Sugar: 12.3g
Sodium: 45mg

METHOD

Combine all the ingredients in a blender and blend until smooth. Serve and enjoy!