Oh my is this good. Lusciously rich & tart and perfectly sweetened with a handful of Medjool dates (or maple syrup or honey to taste). Do you ever sweeten foods with dates? They blend in beautifully, with a caramel-like mellow sweetness. I’ve used both Medjool and Pakistani dates with success in a variety of recipes.
(For a good list of family-friendly paleo recipes click here.)
Last night I decided that I wanted a strawberry milkshake for breakfast. Don’t ask me where these ideas come from because I really don’t know. Starting our day with a good dose of healthy fat seemed like a great one though. Remember all the reasons there are to LOVE coconut fat? If not, look back at this One-Minute Chocolate Sauce/Shell post.
This morning we woke up very late so I raced to prepare this as my kids were getting their shoes on. Thankfully I nailed it! I wanted to write down the proportions right away. Hope you enjoy it too!
Strawberry Coconut Milkshake
4 medium glasses
1.5 cups full fat coconut milk (or milk of choice – but if using reduced fat milk, use three cups and omit the coconut water)
1.5 cups coconut water
4.5 cups frozen strawberries
5-7 medjool, pakistani or other plump dates, pitted (or maple syrup or honey to taste)
Blend all ingredients together. You can start with 5 or so dates and add more to taste. This is quite thick and creamy, so you may need to give your blender a little help with a tamper tool or by stopping it and stirring it manually as needed.
Here is another good one – a Blueberry Cooler which is also vegan and paleo.