Coconut Milk Smoothie
When we discovered that my daughter is allergic to dairy products, I wondered what I would do to replace all the cream. Happily, it turns out that coconut milk easily blends with oil, and it tastes great. Jade likes it far better than cream. This smoothie recipe makes one snack, but I also use smoothies in a lot of my daughter’s meal recipes.
- 17.5 g Fruit 6 (watermelon, raspberry, strawberry, or blackberry)
- 5 g canola oil
- 20 g Aroy brand coconut milk
Put all the ingredients together in a small cup, add sweetener, and use a milk frother to blend.
TIP: Making smoothies is super simple if you pre-blend your fruit! For example, I wash, dry, and hull strawberries and then use an immersion blender to turn them into pure strawberry puree, which can be easily measured out for this recipe.
I use small silicone ice cube molds to freeze the puree and then store in a ziploc bag. It’s easy to defrost them in the microwave, or shave off exactly what I need from the frozen chunks and throw it in the fridge to thaw for use later in the day.
Strawberries, raspberries, and ripe mango all work well. Blueberries are magical because they actually “gel” after you freeze them. My daughter was thrilled the first time she got to eat a star-shaped blueberry!
You can add pasteurized eggs for protein and increase the volumes of all ingredients to make a smoothie meal, great for sick days when it might be hard for your keto kid to finish an entire meal.
|Fruit 9||12.075 g|
|Fruit 12||9.275 g|
|Fruit 15||7.525 g|
|Grapes / Fig||6.65 g|