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KIWI magazine

Filed under: Dessert, Recipes, Yummy

Coconut-Strawberry Shakes


Cool and sweet, these mini-smoothies add a colorful, fun factor to any party. Look for coconut milk in your market’s refrigerated dairy section—but feel free to substitute it with almond milk, soy milk, or cow’s milk.

Active time: 10 minutes

Total time: 10 minutes


  • 2 tablespoons unsweetened shredded coconut
  • 3 3⁄4 cups coconut milk
  • 1 1⁄2 frozen bananas, sliced
  • 3 cups frozen strawberries
  • 9 Medjool dates, pitted and roughly chopped


  1. Preheat the oven to 350°F.
  2. Place the coconut on a baking sheet and toast in the oven until golden brown, 3 to 5 minutes. Set aside.
  3. Place half of the remaining ingredients in a blender and blend until smooth. Divide between six small glasses. Repeat with the remaining ingredients.
  4. Divide the coconut evenly, sprinkling over each shake.
Serves 12

Per serving: calories 214, fat 15 g, protein 2 g, carbohydrates 22 g, dietary fiber 2 g, sugar 16 g

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