This comes out thick and smooth. If you like it to be a little softer, you can use more coconut milk. If you want it to be scoop-able like ice cream, use less.
It is best when made fresh and eaten right away. If you put it in the freezer for too long, it will become a block of ice. If this happens, it is still edible – just let it thaw for a while.
Alternatively, you can pour it into molds and have it as popsicles.
Make sure you get the CANNED coconut milk, not the boxed one in the dairy section. You can use full-fat, if you prefer.
Canned coconut milk spoils pretty quickly once opened. You can pour the unused coconut milk into an ice cube tray. Once it hardens, store the coconut cubes in a ziplock bag.
This is fun to have at breakfast.
Three-Ingredient Strawberry Coconut Protein Soft Serve
Servings 1
Ingredients
- 200g frozen strawberries
- 50-80g canned light coconut milk CANNED not boxed
- 33g vanilla whey protein (1 scoop)
- optional toppings: shredded coconut flake, diced fresh or frozen strawberries
Instructions
- Put everything into a blender or food processor. It you want it to come out a little thicker, use less coconut milk.
- You can let it harden up a bit more in the freezer if you’d like (15 minutes or so, tops), or eat it right away.
Notes
230 calories – 6 fat – 19 carbs – 25 protein