Irish Coconut Shake Food
COCONUT SMOOTHIES
Provided by Bobby Flay
Time 10m
Yield 4 smoothies
Number Of Ingredients 0
Steps:
- The night before, pour an 11.8-ounce can coconut water into an ice cube tray; freeze until solid. To serve, blend 2 cups chopped fresh pineapple, 2 cups 2% Greek yogurt, 1 cup coconut sorbet, 1/2 cup unsweetened coconut milk, 3/4 cup coconut water, 1/4 cup shaved fresh coconut and 6 coconut ice cubes in a blender until smooth. Thin with more coconut water or coconut milk, if desired. Divide among 4 glasses.
IRISH COCONUT SHAKE
Make and share this Irish Coconut Shake recipe from Food.com.
Provided by Mama2boys
Categories Beverages
Time 5m
Yield 1 drink
Number Of Ingredients 3
Steps:
- Mix ingredients in a blender until smooth.
Nutrition Facts : Calories 332.7, Fat 4.9, SaturatedFat 3, Cholesterol 18, Sodium 29.6, Carbohydrate 6.5, Sugar 6.2, Protein 0.9
TROPICAL COCONUT SHAKE
This fruity and creamy mocktail is ideal for serving with hot, spicy meals or as a refreshing treat. Packed with vitamins and fiber, this is also an ideal drink for those who are feeling under the weather.
Provided by Sharon123
Categories Shakes
Time 15m
Yield 2 1/2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- Put all the ingredients into a food processor and blend until the fruit is puréed.
- Add 5 ice cubes and blend in bursts until the ice is crushed.
- Serve in chilled glasses, and garnish with banana slices and a sprinkle of cinnamon if desired.
Nutrition Facts : Calories 461.2, Fat 12.8, SaturatedFat 11.6, Sodium 32.4, Carbohydrate 88.6, Fiber 4.7, Sugar 69.9, Protein 3.4
CHOCOLATE COCONUT SHAKE - (PROTEIN DRINK)
This recipe is from Obesity Help. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Shakes
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Hand shake well.
- Enjoy!
Nutrition Facts : Calories 113.7, Fat 10.5, SaturatedFat 9.3, Sodium 33.2, Carbohydrate 4.9, Fiber 1.3, Sugar 3.6, Protein 1.6
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- To make coconut ice cubes, pour a can of well-shaken light or full fat coconut milk into an ice cube tray and freeze until firm - 4-6 hours, or overnight.
- Once frozen, put the coconut "ice" cubes into a blender, along with peppermint extract, vanilla extract, fresh mint, matcha powder (optional), coconut cream, lesser amount of almond milk (1/2 cup or 120 ml as original recipe is written), maple syrup, and spinach (optional). Blend on high, scraping down sides as needed, until creamy and smooth.
- If too thick, thin with a bit more almond milk. If too thin, add a little ice. Taste and adjust flavor as needed, adding more peppermint extract for minty flavor, spinach for green color, or maple syrup for sweetness.
- Divide between two serving glasses and garnish with fresh mint and cacao nibs (optional). Coconut whipped cream would also be a lovely topping!
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