Strawberry shakes are just about as good as you can get. And a vegan milkshake recipe made with coconut milk and fresh strawberries adds a healthier twist to a sweet summer treat.
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Today is the day. Summer is here. Whether the calendar says it or not, Memorial Day weekend means summer in America. And what is more summer and more American than a strawberry shake?
For some reason, strawberry shakes are so much more – MORE. A vanilla shake, great. A chocolate shake, well, that’s delicious.
But a strawberry shake has some kind of special-ness, a not-every-day-ness that defines its appeal. A flavor that tastes better with summer.
And this one is a vegan milkshake, so you can feel even better about it. The tropical-ness of the coconut milk ups the summer flavor just a hint, and it seems a little lighter. You’ll really feel like you’re getting away with something!
Whether you avoid dairy or not, I think you’ll find a place for this in your summer recipe repertoire.
When are strawberries in season?
It depends upon the type of strawberry and where you live, but generally strawberries are in season from April through August. So the summer months are the perfect time to make this recipe.
Vegan Strawberry Milkshake
Hull strawberries and slice into quarters.
Place in a bowl and dust with sugar. Toss strawberries in sugar to coat, and allow to macerate for about 10 minutes.
Then place in freezer until completely frozen, 40 minutes to one hour.
In a good blender, mix the whole pint of non-dairy dessert, 1/2 cup coconut milk and frozen strawberries (scrape that strawberry-sugar juice out of the bowl, too!)
You really don’t want a liquid-y shake. You might have to blend a little, and scrape down a few times. If necessary, add the remaining 1/4 cup of coconut milk. But if you are patient, you might be able to avoid it.
Pour into glasses and serve. Now go chill out on the front porch and enjoy the lazy, hazy, crazy days of summer.
More strawberry recipes
Ingredients
- 1 pint non-dairy strawberry frozen dessert made with coconut milk
- 1 cup fresh strawberries hulled and sliced into quarters
- 1/2 to 3/4 cup coconut milk light or full-fat
- 1 tsp sugar
Instructions
- Hull strawberries and slice into quarters.
- Place strawberry slices in a bowl and dust with sugar. Toss strawberries in sugar to coat, and allow to macerate for about 10 minutes. Then place in freezer until completely frozen, 40 minutes to one hour.
- In a blender, mix the whole pint of non-dairy dessert, 1/2 cup coconut milk and frozen strawberries (scrape that strawberry-sugar juice out of the bowl, too!)
- Pour into glasses and serve. Chill on the front porch and enjoy the lazy, hazy, crazy days of summer.
Notes
- You really don’t want a liquid-y shake, so you need a pretty good blender. You might have to blend a little, and scrape down a few times. If necessary, add the remaining 1/4 cup of coconut milk. But if you are patient, you might be able to avoid it.
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