Coconut Diet Milk Shakes

Coconut Milk Shakes

Basic Coconut Milk Shake

Ingredients:
1/2 cup coconut
1 cup milk
2-4 Tbsp. agave syrup (or you can use stevia)
1 tsp. vanilla extract
2 Tbsp. cream (optional)

Directions:
Put all of the ingredients into the blender and mix until smooth.

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Non-Dairy Chocolate Coconut Milk Shake

Ingredients:
1/2 cup coconut
1 cup coconut water
3 Tbsp of cacao nibs
1/2 tsp. Vanilla
1 Tbsp. cocoa powder
2-3 Tbsp. agave syrup (or you can use stevia)
3 Dates (if desired)

Directions:
Put all of the ingredients into the blender and mix until smooth.

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Blackberry Coconut Milkshake


Ingredients:
1/2 can of coconut milk, refrigerated and shaken.
1/2 bag of frozen blackberries
2-3 Tbsp. agave syrup (or you can use stevia)
2 frozen bananas
1 cup crushed ice

Directions:
Put all of the ingredients into the blender and mix until smooth.

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Tropical Coconut Milk Shake

Ingredients:
1 small papaya, peeled, seeded, and coarsely chopped
1 mango, peeled, seeded, and coarsely chopped
1 ripe banana, peeled and coarsely chopped
1 can of coconut milk, refrigerated and shaken
2-3 Tbsp. agave syrup (or you can use stevia)
1 cup crushed ice

Directions:
Combine the fruit in a blender and purée to break everything up. Add the coconut milk, sugar, and ice; blend until thick and frothy.



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Organic Carrot Cake

Ingredients:

2-1/2 cups Grated organic carrots
2-1/2 cups Organic apple juice
1 cup Organic raisins
1/2 cup organic chopped walnuts or pecans
2 cups Organic whole-wheat flour
1/2 cup Unrefined organic coconut oil
2 Organic, cage-free eggs
4 Organic, cage-free egg whites
1 tablespoon Natural vanilla extract
3/4 cup Organic unsweetened applesauce
1/2 cup Raw organic wheat germ
2 tbsp Baking powder
1 tbsp Ground cinnamon

Directions:

Preheat oven to 350 F. Line two 9-inch round cake pans with parchment paper, and spray with non-stick baking spray.

Bring the carrots and 1 cup plus 2 tablespoons apple juice concentrate to boil in a medium saucepan. Lower heat and simmer until tender, about 15 to 20 minutes. Puree in a food processor until smooth. Add the raisins and pulse until finely chopped. Let mixture cool.

Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups apple juice concentrate, coconut oil, eggs, egg whites, and vanilla, and beat just until mixed. Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.

Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in the pans, then turn out onto wire racks to cool completely.


When cool, frost with Cream Cheese Frosting. (Makes 1 double-layer 9-inch round cake)



Cream Cheese Frosting

2 oz reduced-fat cream cheese, at room temperature
2 Tbsp organic unsalted butter, at room temperature
1 1/4 cups organic powdered sugar
1/2 tsp vanilla extract
3 Tbsp chopped walnuts or pecans


In a medium bowl, with an electric mixer on medium-high speed, beat the cream cheese and butter just until blended. Beat in the sugar and vanilla extract until light and fluffy. Spread the frosting on the cake. Sprinkle with the walnuts or pecans.


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