TOASTED COCONUT MILK SHAKES
I created this recipe as a reminder of my oldest brother, Brad, a picky eater but one who loved any dessert with coconut. It has a short list of ingredients, but it's certainly tall on coconut flavor! -Laurie Hudson, Westville, Florida
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small skillet, cook and stir coconut over medium-low heat until toasted, 6-8 minutes. Cool completely., Place coconut milk, cream of coconut, 1/4 cup toasted coconut and ice cream in a blender; cover and process until blended., Pour into 4 glasses. Top with whipped cream; sprinkle with remaining coconut. Serve immediately.
Nutrition Facts : Calories 502 calories, Fat 30g fat (23g saturated fat), Cholesterol 58mg cholesterol, Sodium 161mg sodium, Carbohydrate 54g carbohydrate (51g sugars, Fiber 1g fiber), Protein 6g protein.
TOASTED COCONUT COFFEE SMOOTHIE
This creamy, caffeinated vegan smoothie makes for a perfect morning pick-me-up. Hint: be sure to plan ahead! For best results, the banana and the coffee should both be frozen.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 6
Steps:
- Toast the coconut. Heat oven to 325 degrees Fahrenheit and spread coconut on a cookie sheet. Place in oven and toast, stirring every couple of minutes, for 5 - 6 minutes, until fragrant and golden. Watch closely! Coconut can turn from perfectly toasty to burned in a matter of moments.
- Add 1/4 cup of the toasted coconut plus the remaining ingredients into a blender and puree until smooth. Pour into a glass, sprinkle with a little additional toasted coconut if desired, and serve with a straw.
CHOCOLATE-COCONUT SHAKE WITH LATKE STACK
This is inspired by the super delicious move of dipping french fries in a chocolate shake. Latkes are fried potato pancakes, traditionally eaten on Hanukkah, and just like fries, they're awesome in a chocolate shake.
Provided by Molly Yeh
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add ice cream, coconut milk, and almond extract (or amaretto) to a blender and puree until smooth and creamy. Pour into glasses and finish with a drizzle of chocolate syrup, toasted coconut, and rainbow non-pareils.
- To serve, skewer 3 latkes, stack them in each milkshake and serve with a straw for sipping and latkes for dunking into shake.
- In a medium mixing bowl, whisk the egg whites until they are a little frothy. Add the potato, salt, and pepper and thoroughly mix with a rubber spatula.
- Heat a nonstick skillet over medium heat and add enough oil to coat the bottom of the pan. Place heaping tablespoon-sized blobs of the potato mixture into the oil and fry for 4 to 6 minutes or until the edges begin to darken and they release easily. Flip and fry for an additional 4 to 6 minutes or until golden and crispy. Remove to a rack and sprinkle with flaky salt.
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