Strawberry, Rose, and Coconut Milkshake (Dairy-Free)

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.

Ingredients:

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

Optional topping:

Coconut cream (the thick stuff at the top of a can of coconut milk that’s been chilled overnight)

Directions:

1.     Whip the coconut cream in a large bowl

               using 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.

Paleo Coconut Macaroons

These coconut macaroons require 37 ingredients and corn syrup. 

April Fools! Hahaha! I probably didn’t get you, did I?

This April Fools' day, I filled a Juice Squeeze (fizzy fruit juice) bottle with Sriracha, cherry juice concentrate, water, and raspberry jam, which made it look exactly like the pomegranate drink it was supposed to be. I left it in the fridge, just waiting for my brother to try it… Right after he woke up, he saw it in the fridge, opened it and took a huge gulp, and yelled,  “Ewww! This is disgusting!! Who did this?”

Ha.

And now, back to the macaroons. They really only require four ingredients: egg whites, shredded coconut, maple syrup, and vanilla. Perfect for a quick Easter treat!

When you pop a little macaroon into your mouth, the lovely coconut flavor will erupt, as your teeth break into the crispy outside shell. Then, as you devour the soft, moist inside, you get to enjoy the wonderful maple-vanilla sensation!

I swear, that is not an April Fools’ Day joke.

Makes 17 macaroons.

Ingredients:

5 egg whites

2 ⅔ cup unsweetened shredded coconut

½ cup pure maple syrup

1 tsp pure vanilla extract

Directions:

1.     Preheat your oven to 350° and line a cookie sheet with parchment paper.

2.     In a stand mixer, beat the egg whites until white, fluffy, and a stiff peak forms.

3.     Stir in the coconut, maple syrup, and vanilla.

4.     To make the macaroon shape, use a cookie scoop and tightly pack the mixture into it, then drop the cookies onto the lined baking sheet. In order for them to hold together, you must tightly pack it. If the cookies start to slightly fall before they get into the oven, you can mold the edges of each one with your hands, before they get baked.

5.     Bake the macaroons on the middle rack of the oven for about 26 minutes. Then, let them cool on a wire cooling rack for at least ten minutes, to set.

Store the macaroons in a container in the freezer, then remove at least 30 minutes before serving.