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

chocolate coffee snack cake

After being away for the long weekend, our fridge was wiped clean of any + all vegetables.  As evidenced by my cheese-only pizza.  Chris needed the car this week for work + school so I didn’t get the chance to go to the store.

Good thing you don’t need vegetables to make cake.

I was also completely out of eggs.

And after the first failed attempt [photos 1+2] I had a breakfast snack cake that required no vegetables and no eggs.

Ta-daaaaaaa

The funny thing about recipe creating + photography is that you have to start taking photos before you know if something has failed.  This is most typically the case with baked goods.  I didn’t waste much time with the photographing and got right to the taste testing and then headed back to the kitchen.  The first trial was way too dry.

The second trial was nowhere near as dense and definitely not dry.

This is a barely sweet, chocolately cake, with a hint of coffee.

Perfect for breakfast or snacking.

Dunked in coffee, dusted with powdered sugar, or slathered with almond butter.

Take your pick or try all three.  It is the weekend.

Chocolate Coffee Snack Cake

vegan, gluten-free

• 1/2 cup raw buckwheat flour
• 1/2 cup gluten-free oat flour
• 3/4 cup sweet rice flour
• 1/4 cup almond meal
• 2 Tablespoons ground flax meal
• 5 Tablespoons unsweetened cocoa powder
• 1.5 Tablespoons instant coffee
• 3/4 cup unsweetened almond milk
• 7 Tablespoons maple syrup
• 3 Tablespoons + 1 Tablespoon oil
• 1/2 cup + 2 Tablespoons pumpkin puree
• 1 Tablespoon vanilla extract
• 1.5 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

1. Preheat your oven to 350*
2. In a 9x9 baking pan or 10” cast iron pan, place 1 Tablespoon oil in the pan and put into the oven for 5min to heat.
3. In a bowl, mix together the buckwheat flour, oat flour, sweet rice flour, almond meal, flax, cocoa powder, baking powder, salt, and baking soda.
4. In another bowl, whisk together the instant coffee, milk, maple syrup, 3T oil, pumpkin puree and vanilla until well combined.
5. Remove pan from the oven and carefully swirl the oil around to grease all sides. [coconut oil works really well for greasing]
6. Stir the dry ingredients into the wet until just combined.  Avoid over-stirring.  The batter will be thick, but not dry.  It should be semi-pourable.
7. Place the batter into the hot, greased pan, and carefully spread to the edges of the pan.
8. Bake on the middle rack for 30-35min for the 10” cast iron pan.  [if using 9x9 it may take longer] 
9. Toothpick test for doneness.  It should be moist, but not gooey or bone dry.
10. It’s important to let fully cool before cutting [or it will be crumbly] and store tightly covered once cooled + cut.

notes: You can use all buckwheat or all oat flour instead of the combination.  Chocolate chips and/or nuts can be added.  If adding nuts, add 1 Tablespoon extra milk.  The pumpkin adds no flavor, but keeps the cake moist.  For high altitude – set oven to 375* and use 1 1/4 teaspoons baking powder.  You can make almond meal by grinding raw almonds [unsalted/unroasted] into a meal like flour.  Honey can be used in place of maple syrup.  Well mashed banana can be used in place of pumpkin puree.

Now.  I have an overflowing plate of cake to attend to.  See you back here soon!

Ashley