The air is becoming warmer, the flowers are poking through their soil, the little birds are chirping, and animals are having their young. It must be springtime! To me, this treat fully embraces spring with its sweet, creaminess of the fresh coconut, the bright, fruity strawberry, and the floral, springy hint of rose.
This milkshake is very rich, creamy, and soooooo easy to make! Just pop everything in a blender, and boom! Pure yumminess.
Fresh, young Thai coconuts are chock-full of nutrients, and they add an amazingly sweet creaminess to this drink. I buy my coconuts at Whole Foods, and then open them using the awesome Coco Jack, which I highly recommend buying! If you don’t have a Coco Jack, the employees at Whole Foods can open your coconuts for you. Then, all you’ve got to do is pour the coconut water into your blender, and scoop out the coconut meat using a large metal spoon.
Serves 4 people.
The meat and water of 2 Young Thai Coconuts (about 2 cups meat, and 2¼ cups water)
1 heaping cup frozen strawberries (if you use fresh strawberries, I recommend adding a handful of ice cubes too, to make it cold)
1 Tbs food-grade rose water
Coconut cream (the thick stuff at the top of a can of coconut milk that’s been chilled overnight)
1. Whip the coconut cream in a large bowlusing a hand or stand mixer, until fluffy.
2. Place the coconut meat and water in a high powered blender, and blend on high, until smooth and creamy
3. Add the frozen strawberries and rose water, and continue to blend until there are no lumps.
4. Pour the milkshake into glasses, and top with the whipped coconut cream, and serve.