Coconut-Strawberry Shakes

Jenna Helwig, Photo by Andrew McCaul

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Makes 12 servings

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

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.


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.

Per Serving:

Calories: 214

Carbohydrates: 22 g

Fat: 15 g

Protein: 2 g

Fiber: 2 g

Active Time: 10 minutes

Total Time: 10 minutes

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