Ingredients

The following ingredients have 2 Servings
  • 1 14-ounce can light or full fat* coconut milk (frozen into ice cubes)
  • 1/4 - 1/2 tsp peppermint flavor / extract
  • 1 tsp vanilla extract
  • 2 Tbsp fresh mint
  • 1/2 tsp matcha green tea powder ((optional))
  • 3 -4 Tbsp coconut cream* ((for creaminess))
  • 1/2 - 3/4 cup unsweetened plain almond milk ((or more light coconut milk))
  • 1-2 Tbsp maple syrup ((or sub stevia or agave nectar to taste))
  • 1 cup loosely packed spinach (frozen for colder shake | organic when possible ) ((optional))
  • 1 Tbsp cacao nibs, for serving ((optional))

Instruction

  • To make coconut ice cubes, pour a can of well-shaken light or full fat coconut milk into an ice cube tray and freeze until firm - 4-6 hours, or overnight.
  • Once frozen, put the coconut "ice" cubes into a blender, along with peppermint extract, vanilla extract, fresh mint, matcha powder (optional), coconut cream, lesser amount of almond milk (1/2 cup or 120 ml as original recipe is written), maple syrup, and spinach (optional). Blend on high, scraping down sides as needed, until creamy and smooth.
  • If too thick, thin with a bit more almond milk. If too thin, add a little ice. Taste and adjust flavor as needed, adding more peppermint extract for minty flavor, spinach for green color, or maple syrup for sweetness.
  • Divide between two serving glasses and garnish with fresh mint and cacao nibs (optional). Coconut whipped cream would also be a lovely topping!
  • Best when fresh. Leftovers still keep in the freezer (covered) up to 5 days.