This recipe is super easy and perfect for this time of year when berries are in season. I used mixed berries but you can use what you have at home: strawberries, raspberries, wild blueberries or blackberries. It's quite filling and great for breakfast. Enjoy! :-)
Nutritional values (per serving)
|of which Saturated||37.7||grams|
|Magnesium||41||mg (10% RDA)|
|Potassium||373||mg (19% EMR)|
Nutrition facts have been calculated using raspberries. Macronutrient ratio: Calories from carbs (7%), protein (4%), fat (89%)
Ingredients (makes 1 serving)
When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- To “cream” the coconut milk, simply place the can in the fridge overnight. Next day, open, spoon out the solidified coconut milk and discard the liquids. Do not shake before opening the can. One 400 gram can will yield about 200 grams of coconut cream.
- Place the creamed coconut milk, berries, water or almond milk and ice into a blender.
- Add MCT oil and stevia (optional).
- Pulse until smooth and serve immediately. Optionally, top with whipped cream or coconut milk.
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