Looking for a tasty frozen treat that is low in sugar and high in nutrients? This dessert is easy to make, delicious, and can be a huge time saver. Follow the recipe to make up to 16 servings at once!
Coconut milk is a popular and somewhat controversial ingredient in certain cultures. Since it is a source of saturated fat it has generally been discouraged as part of a healthy diet in Western culture despite its frequent use across the globe. Recent preliminary evidence is showing that because the saturated fats in coconut milk are from a plant, and because coconut contains many important health promoting properties and minerals, it may indeed be an important part of a plant-based diet. Coconut milk is also a source of fats called medium chain triglycerides or MCTs, specifically Lauric acid in this case. MCTs are easy to digest and absorb, compared to other types of fats, which is why modest amounts of coconut milk can be a good idea during your Reboot. Think of the MCTs as being on the VIP list at a club where dietary fats hang out. The MCTs get to go directly inside and by-pass the lengthy line or other processes that the regular crowd has to go through in order to get in (to our bloodstream in this case). It’s important to note that coconut milk is calorie dense so use it sparingly if weight loss is your goal.
- 1 cup (8oz/250ml) coconut milk
- 1/2 cup (4 oz/ 125 ml) coconut water
- 4 bananas
- 1 1/2 cup (210 g) strawberries
- 1 tsp honey
- Add all ingredients to blender.
- Add more ice or bananas to thicken the blend as needed – it should be thick.
- Pour into freezer safe container(s) or popsicle holders.
- Freeze for at least 8 hours.
- Thaw and enjoy!
- Nutrition per serving:
- Saturated Fat2.5g
- Protein 2g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.