It’s #MilkshakeWeek! Grab your blender and let’s get crazy!
I know, I know…this is a smoothie, and smoothies and milkshakes are not the same….but hear me out. This blueberry and coconut milk smoothie is transformable.
In the recipe you’ll see that this delicious creation calls for 1 can of light coconut milk which you can totally swap out for 2 cups of coconut ice cream and BAM! Milkshake in your face.
Soooo this is a smoothie/milkshake hybrid…see?! I got your back.
And you can crumble stuff on top to make everything pretty!
#MilkshakeWeek wouldn’t be fun without friends! Check out the wonderful recipes below that bloggers are sharing this week!
- The Michelangelo Milkshake from Love & Olive Oil
- Cappuccino Milkshake from The Little Kitchen
- Berries & Cream Milkshake from My Baking Addiction
- Birthday Cake Milkshake from Cookies and Cups
- Blueberry Pie Smoothie from Warm Vanilla Sugar
- Mocha Malt Shakes from Bluebonnets & Brownies
- Dark Chocolate Raspberry Milkshake from Dairy Good Life
- Nerds Milkshake from Rachel Cooks
- Pistachio Cookies And Cream Shake from kokocooks
- Key Lime Pie Milkshakes from Katie’s Cucina
- Peanut Butter Cup Banana Milkshake Recipe from Reluctant Entertainer
- Cinnamon Toast Crunch Milkshake from FoodieCrush
- 1 (14-ounce) can light coconut milk (or 2 cups coconut ice cream)
- 1 cup frozen blueberries
- 1 frozen banana
- 1/4 cup quick cooking oats
- 1/4 cup pecans, chopped
- 2 tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- sprinkle of crushed pecans or graham cracker crumbs
- Place all ingredients except the crushed pecans (or graham crackers) into a high-speed blender and blend until smooth.
- Garnish each smoothie with crushed pecans or graham cracker crumbs.
Recipe adapted from The Kitchn