Last week I was delighted to receive an e-mail from Jen at Kelapo Coconuts. She had recently discovered my blog and wanted to know if she could send me some of her organic fair trade coconut oil. Being a huge fan of this trans-fat free oil I quickly replied with a resounding YES PLEASE! In the past I have not only cooked with it, but I also use it as a moisturizer for my skin and a conditioner for my dry chemically treated hair!
When the box arrived on Monday I immediately knew what my first recipe would be; a healthy, dairy free, key lime pie milkshake! Key lime pie is one of my favourite deserts, however my recent healthy lifestyle change has prevented me from the wonderful bliss of pie. So sad! I decided life was not worth living unless I managed to find a suitable replacement and so this milkshake was born.
The coconut oil combined with light coconut milk provides a smooth, thick and creamy base for this shake. The lime juice and zest add that wonderful citrus kick while the banana and agave syrup help sweeten it off.
This shake is also very versatile! You could replace the coconut milk with Greek yogurt and protein powder for a shake full of lactic acid and protein. You could also substitute the graham cracker crumbs for almond butter to make it both vegan and raw! So dust off that blender and say hello to key lime pie 2.0!
2 Tbsp. key lime juice (about 8 limes)
1 Tsp. key lime zest
2 Tbsp. coconut oil
1 cup light coconut milk
1 ripe frozen banana
1 Tsp. pure vanilla extract
1 Tsp. agave syrup
2 Tbsp. graham cracker crumbs
Green food colouring (optional)
Combine all ingredients in a blender and pulse until smooth
Top with soy or dairy based whip cream, sprinkle with additional graham crackers and garnish with a lime slice.