If you haven’t noticed, I’ve been a little obsessed with vegan milkshakes lately. All I can think about is the next luscious dessert I will whip into a healthy shake. Coconut cream pie is my absolute favourite pie of all time. I could eat it the rest of my life and die a happy woman.
Yesterday while aimlessly driving around I discovered a really nice Indian grocery store in Richardson. As I walked down the aisles I was immediately attracted to the large bin of coconuts. I knew I needed coconut meat for this shake and decided to opt for fresh rather than a bag of frozen pulp.
This morning I busted out the coconut and suddenly it hit me, how in the world do I open a coconut?? I started sawing it with my bread knife to no avail. I then walked around the apartment banging it on anything that seemed harder than the nut’s surface. Nothing.I even tossed it over the balcony into the courtyard which only scared the life out of my cat who was sitting down below.
I decided only a hammer could do the trick so I searched through Greg’s toolbox and returned to that coconut with a vengeance. After hitting it for many minutes the damn thing was still intact, its little face smirking back at me with mocking eyes.
Very frustrated I figured that the internet would have a solution. I came across this website and it saved the day!! I found a nail and hammered it into one of those mocking eyes. I then wrapped the little bugger in a towel and successfully smashed it to smithereens. From there it was smooth sailing and it wasn’t long until I was sitting back enjoying coconut cream pie through a straw. Happy Friday!
1 cup fresh or frozen coconut meat
1 Tbsp. lemon juice
1 Tbsp. coconut oil
1 ½ cup light coconut milk
1 ripe frozen banana
1 Tsp. pure vanilla extract
2 Tbsp. graham cracker crumbs (check label to ensure it is vegan)
1 Tbsp. toasted coconut flakes
agave nectar, sweeten to taste (optional)
Combine coconut meat, lemon juice, coconut oil, coconut milk, banana, vanilla, agave nectar (optional), graham cracker crumbs and ice cubes in a blender; pulse until smooth.
Top with soy or dairy based whip cream, sprinkle with additional graham crackers and garnish with toasted coconut flakes.