Roasted Strawberry Coconut Shake

4 from 1 reader review

Prep Time 5

Cook Time 15

Total Time 20

Servings -2

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Ingredients

1¼ cups strawberries, stems removed and cut into quarters
¼ teaspoon olive oil
1 teaspoon maple syrup
⅓ cup full fat coconut milk, frozen into ice cubes
1 cup unsweetened non-dairy milk
¼ teaspoon vanilla extract
pinch sea salt

Instructions

Preheat the oven to 400°F.
Toss the strawberries with the olive oil and maple syrup on a small baking sheet. Slide the strawberries into the oven and roast for 20 minutes, or until berries are soft, juicy, and lightly caramelized. Set aside to cool slightly.
Combine the cooled berries, coconut milk ice cubes, non-dairy milk, vanilla, and sea salt in an upright blender. Blend on high until the shake is totally smooth. Serve immediately.

Equipment

Blender

Recipe Notes

I think a lot of roasted fruits would be delicious with this shake. Figs, plums, nectarines... You could definitely make it work for what you have.
Also note: you'll have to make ice cubes out of coconut milk before you start this recipe. I make a tray of these on a weekly basis for smoothies.

Roasted strawberry coconut shake is rich and creamy, but light at the same time. Vegan and cane sugar-free. Super flavourful.

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