coconut mocha milkshake

As much as I love coconut milk I always have about 1/2 of a can leftover that gets stored in the fridge, pushed to the back, and forgotten about.

I now have the most delicious solution for this common problem.  You will never have to deal with the question, “What should I do with my leftover canned coconut milk?” ever again.

Thanks to ice cube milkshakes.

Last week you saw the strawberries n’ cream milkshake but this time around I wanted to use coconut milk.

Not only does this give you a way to use up extra coconut milk, but this version is also vegan.  I have been enjoying my fair share of these quick milkshakes on the new porch.  Ohhhhh how I am in love with having a porch instead of a storage shed attached to the front of our house!

First we have the simple but delicious coconut cream milkshake.

If you’re new to canned coconut milk, it’s quite the treat.  I suggest giving it a shot even if you’re not a fan of coconut.  Most people tell me it’s the texture of coconut that throws them but not the flavor.  Of course if you hate the flavor, it’s probably best to not try this.

Canned coconut milk is ultra-creamy + rich with a nice, mellow coconut flavor.  You’ll see two kinds at the store, so pay close attention when buying.  One can will be labeled “low-fat” and one will not.  It’s typically crucial for a recipe to get the right kind as the thickness between the two varies greatly.  For this recipe you actually need both types.  You’ll use about 1 1/4 cups of coconut milk total, so I didn’t want to go with ALL full-fat coconut milk, as that would put this around 60 grams of fat.  I’m definitely a proponent of healthy fats but that seems a bit excessive for one milkshake.

[recipe to follow]

Next up…

And maybe the one you have been waiting for as I ramble…

The Coconut Mocha Milkshake!

While this is a rich + indulgent treat, it’s something I would also consider for breakfast.  It’s loaded with healthy coconut fats and a little kick of caffeine from the coffee and cocoa powder.  Eaten with a banana, it sounds like a well rounded meal to me!

Print this!

Coconut Cream Milkshake

vegan, gluten-free // serves 1

• 6 Tablespoons full fat coconut milk [canned]
• 16 Tablespoons low fat coconut milk [canned]
• 1/4 cup low fat coconut milk
• 1/4 cup other non-dairy unsweetened milk
• 1/2 – 1 Tablespoon maple syrup
• 1/2 teaspoon vanilla extract

1. Pour 2 Tbsp of full fat coconut milk into 3 ice cube molds.
2. Pour 2 Tbsp of low fat coconut milk into 8 ice cube molds.
3. Freeze until set.  At least 4 hours.
4. Place in a blender and add 1/4 cup low fat canned coconut milk, 1/4 cup non-dairy unsweetened milk [soy/almond/rice/flax], maple syrup, and vanilla extract.
5. Start by blending at low speed and work up to high until creamy and smooth, stirring if necessary.  Add more non-dairy milk if the mixture is too thick.
6. Serve immediately.

Coconut Mocha Milkshake 

vegan, gluten-free // serves 1

• 6 Tablespoons full fat coconut milk [canned]
• 16 Tablespoons low fat coconut milk [canned]
• 1/4 cup low fat coconut milk
• 1/4 cup other non-dairy unsweetened milk
• 1 Tablespoon + 1 teaspoon unsweetened cocoa powder
• 1 – 1 1/2 Tablespoons maple syrup
• 3/4 teaspoon instant coffee
• 1/2 teaspoon vanilla extract

1. Pour 2 Tbsp of full fat coconut milk into 3 ice cube molds.
2. Pour 2 Tbsp of low fat coconut milk into 8 ice cube molds.
3. Freeze until set.  At least 4 hours.
4. Place in a blender and add 1/4 cup low fat canned coconut milk, 1/4 cup non-dairy unsweetened milk [soy/almond/rice/flax], unsweetened cocoa powder, 1 Tbsp maple syrup, instant coffee, and vanilla extract.
5. Start by blending at low speed and work up to high until creamy and smooth, stirring if necessary.  Add more non-dairy milk if the mixture is too thick.  Add another 1/2 Tbsp of maple syrup for more sweetness if desired.
6. Serve immediately.

I will never have the coconut milk leftover issue again!  I made two trays of coconut milk cubes and froze a bunch in this glass container to use later in the week.  Just remember to label with are full fat and which are low fat.

I recommend using them within a week or so to prevent freezer burn.  It may help to store them in an airtight container as well.

Looking for other ways to use canned coconut milk?

A few favorites…

Veggie Coconut Curry

Creamy Coconut Brown Rice

Coconut Cool Whip

Coconut Doughnuts

Chocolate Coconut Fudge Sauce

Such a versatile ingredient!  Have you ever used it before?

Ashley

oatmeal skillet cake-cookies v|2+3

As promised, oatmeal skillet cake-cookies are back!  I have two new versions to start your weekend off right and the first one just happens to be vegan.

The dough for the vegan version will be a bit thicker.  When vegan/gluten-free batter becomes too wet it ends up not cooking all the way through leaving a gummy texture.  One way I’ve learned to resolve this is by using flax but not making a “flax-egg.”  My vegan/gf baked goods have been turning out much better!  I just add a little extra liquid to the wet ingredients to compensate for the moisture the flax will soak up.

Once in the pan, you want to slightly press down and then flip once golden brown.  Once flipped, cook a few more minutes.  Test doneness by pressing down lightly with your finger.  You want them to have just a little give because they will firm up when cooling.

It’s like banana bread.

It’s like a thick pancake.

It’s like a muffin cookie!

These babies are packed with walnuts, bananas, oats, and cinnamon.  Four of my favorite ingredients.

Next up?

How about a little double-chocolate action for you?

I didn’t think you’d mind.

Print this!

Banana Walnut Skillet Cake-Cookie

vegan, gluten-free // yields 8

• 3/4 cup GF rolled oats
• 1/2 cup GF oat flour
• 3 Tablespoons almond meal
• 1 Tablespoon + 1 teaspoon ground flax meal
• 3 Tablespoons unrefined coconut oil, melted
• 3 Tablespoons maple syrup
• 1/4 cup + 2 Tablespoons banana, well-mashed
• 1/3 cup walnuts, chopped
• 1.5 teaspoons. vanilla extract
• 1.5 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1-2 teaspoons unrefined coconut oil [for cooking]

1. In a bowl, mix together all of the dry ingredients.
2. In another bowl, mash the banana until very wet and egg-like.  Whisk in the other wet ingredients until smooth.  It’s best to melt coconut oil over low heat in a pot.
3. Heat a cast iron pan, skillet, or other pan over med-low heat and add 1-2t of oil.  You want enough oil to fully coat the pan.
4. While the pan is heating, stir the wet into the dry until just combined.  The batter should be thick.
5. Once the pan is fully heated [important to wait!], plop about 2T of the batter onto the pan and press down lightly.  I cooked 4 at a time in a 9” pan.  Leave enough space in between so you have room to flip them.
6. Cook for 3-5min until the bottoms are golden brown and then flip and cook for another 3-5min.  You may need to play with the heat to find the best temperature.  Test one cookie first to see if you need to raise or lower the temperature.
7. Test doneness by touching the top of the cookie and pressing down slightly.  You want there to be a small amount of movement to the middle when you press.
8. Place on a cooling rack, and they will firm up a bit more once cooled.
9. Repeat the cooking process with more dough, adding more oil to the pan after each batch if needed.

notes for both recipes:  Use certified gluten free oats + oat flour, if needed.  You can make oat flour by grinding rolled oats, oat groats, or steal cut oats into a soft, fine flour.  You can make almond meal by grinding almonds into a soft flour [no hard pieces].  Almond flour [made with blanched almonds] can also be used.  Use another high heat oil [safflower/sunflower/ghee/etc] if you don’t have coconut oil.

Double Chocolate Skillet Cake-Cookie

gluten-free // yields 8-10

• 3/4 cup GF rolled oats
• 1/2 cup GF oat flour
• 3 Tablespoons almond meal
• 1 large egg
• 3 Tablespoons unsweetened cocoa powder
• 2.5 Tablespoons unrefined coconut oil, melted
• 1/4 cup maple syrup
• 2 Tablespoons unsweetened applesauce
• 1/4 cup dark chocolate chips
• 1.5 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-2 teaspoon unrefined coconut oil [for cooking]

1. In a bowl, mix together all of the dry ingredients.
2. In another bowl, whisk the wet ingredients together until smooth.  It’s best to melt coconut oil over low heat in a pot.
3. Heat a cast iron pan, skillet, or other pan over med-low heat and add 1-2t of oil.  You want enough oil to fully coat the pan.
4. While the pan is heating, stir the wet into the dry until just combined.  The batter should be thick but not dry.  When you place it in the pan, it should spread just slightly.  
5. Once the pan is fully heated [important to wait!], plop about 2T of the batter onto the pan and press down lightly.  I cooked 4 at a time in a 9” pan.  Leave enough space in between so you have room to flip them.
6. Cook for 3-5min until the bottoms are golden brown and then flip and cook for another 3-5min.  You may need to play with the heat to find the best temperature.  Test one cookie first to see if you need to raise or lower the temperature.
7. Test doneness by touching the top of the cookie and pressing down slightly.  You want there to be a small amount of movement to the middle when you press.
8. Place on a cooling rack, and they will firm up a bit more once cooled.
9. Repeat the cooking process with more dough, adding more oil to the pan after each batch if needed.

Good news.  I didn’t eat the entire batch in 24hrs like last time.  Only 4.  And I’m thinking they’re going to be stacked high + topped with melted peanut butter for Saturday’s breakfast.

Yup.  It’s a done deal.

Don’t forget to enter the sparkly giveaway!!

Ashley