Going dairy and refined sugar free doesn’t mean that you have to skip out on refreshing frozen beverages. Canned coconut milk, fresh fruit and a sprinkle of coconut palm sugar makes as sweet and creamy a beverage as you’d ever want.
I use the technique of ‘draining’ canned coconut milk here — there are step-by-step photos below. To do so, chill the can of coconut milk in the fridge overnight. Make sure to not shake the can. When you’re ready to use it, carefully turn the can upside down and use a can opener to remove the bottom of the can.
You’ll immediately see a syrupy clear liquid when you get the bottom lid off. Drain the liquid and you’ll be left with white, creamy coconut. That’s the portion that we will use in this recipe.
Alright, let’s get blending…
Step One: Chill the can of coconut milk in the fridge overnight. Do NOT shake the can up at all! Ever! Carefully turn the can over and open from the bottom.
Step Two: Drain out the liquid and scoop the white cream into a bowl. Discard the liquid, or use for something else.
Step Three: Gather the bananas, coconut palm sugar and vanilla extract. Run the bananas under warm water then carefully peel with a knife.
Step Four: Wash, hull and chop the fresh strawberries.
Step Five: Combine all of the ingredients in a high-speed blender. Blend on high until smooth.
- Chill the coconut milk overnight. Turn the can over, and open from the bottom side. Drain out and discard the liquid (or use for something else) and scoop out the creamy coconut.
- Combine the creamy coconut with the remaining ingredients in a high-speed blender. Blend until smooth. Serve immediately. Enjoy!