Strawberry Coconut Milkshake (Paleo, Vegan)

Strawberry Coconut Milkshake (Date Sweetened)

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.

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.