Strawberry Milkshake with Coconut Whipped Cream
Servings
2milkshakes
Servings
2milkshakes
Ingredients
For the milkshake
For the topping
Instructions
  1. Blend vanilla ice cream, strawberries, milk and vanilla extract in a blender until smooth. Pour into 2 glasses.
  2. For the toasted coconut, preheat the oven to 325F and place shredded coconut onto a baking sheet lined with parchment paper or a silicone baking mat. Bake for about 3 minutes, then stir and bake for about 4 more minutes. Some of the coconut will be golden, but there will still be some white pieces—don’t want to burn it!
  3. Now for the whipped cream! Chill the can of coconut cream for about 8 hours or overnight before making. Then 10 minutes before you want to make the whipped cream, put the metal bowl of a standing mixer into the freezer. Remove the coconut cream and use a spatula to pour the thick top part into the mixing bowl (leave the liquid behind). Beat for about 30 seconds until creamy. Add powdered sugar and vanilla and mix until smooth and the consistency or normal whipped cream. Place a dollop on top of the milkshake then top with shredded coconut. Enjoy!