This fruity, creamy blend is far healthier than your average milkshake, but every bit as delicious. You can make it thicker by using more frozen fruit, if desired. See the post above for more options.
Author: Melanie Marcus, MA, RD
Recipe type: Dessert
Cuisine: American
Serves: 4 servings
Ingredients
2 tablespoons chopped raw cashews (see nut-free options in post above)
2 tablespoons unsweetened coconut flakes
1 ripe frozen banana, broken into chunks
1 kiwi, peeled and coarsely chopped
1 cup chopped mango
1 cup chopped pineapple
1 cup unsweetened coconut milk beverage (see post above)
1 cup dairy-free vanilla bean coconut milk ice cream (see post above)
½ cup light coconut whipped topping (optional, for garnish)
4 cherries (optional, for garnish)
1 teaspoon rainbow sprinkles (optional, for garnish)
Instructions
Toast the cashews and coconut in a large skillet over medium-high heat for 4 minutes or until lightly browned and fragrant, stirring frequently. Transfer to a plate to cool.
Add the banana, kiwi, mango, pineapple, milk alternative, and ice cream to your blender. Blend on high until smooth and creamy.
Divide the dairy-free milkshake mixture among four glasses. If desired, garnish with the whipped topping, cherries, sprinkles, and cashew-coconut mixture.