Strawberry-Coconut Soy Milkshake Strawberry-Coconut Soy Milkshake

Photography: Roger Proulx | Food Styling: Michelle Diamond

  • Total time 15 minutes
  • Portion size 4 servings



In dry skillet, toast coconut over medium heat, swirling pan often, until golden and fragrant, 3 to 8 minutes; transfer to plate. Place 1⁄4 cup soy milk in bowl large enough to fit rims of glasses. Turn glasses upside down and dip rims in soy milk, then in toasted coconut. Turn right-side up; set aside.

Hull 10 strawberries. Add to blender along with remaining soy milk, ice cream, coconut milk, maple syrup and lucuma powder (if using). PureĢe until smooth.

Carefully pour mixture into prepared glasses, avoiding dipped rim. Garnish each glass with a strawberry.


Did You Know?

Lucuma powder comes from the lucuma fruit, which is native to Peru and Ecuador. It’s a low-glycemic sweetener that’s a rich source of nutrients.

Nutritional facts PER SERVING: about

  • Fibre 3 g
  • Sodium 85 mg
  • Protein 6 g
  • Calories 280
  • Total fat 17 g
  • Cholesterol 25 mg
  • Saturated fat 12 g
  • Total carbohydrate 26 g
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Strawberry-Coconut Soy Milkshake