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1 Cup Organic Unsweetened Coconut Milk
1/4 Cup Heavy Cream
1/4 Cup Unsweetened Flaked Coconut
1/2 Crushed Ice
1 teaspoon Ghirardelli Unsweetened Cocoa Powder
Optional: 1/4 Cup Heavy Cream (for the topping)
Optional: 5 Drops Sweet Leaf Coconut Stevia Drops (for the whipping cream)
Optional: 1 Square Lily’s Dark Chocolate Bar (grate over the top as a garnish)
Preheat oven to 350°F.
Add the unsweetened flaked coconut to a baking sheet lined with parchment paper or a Silpat and toast the coconut in the oven for 3-5 minutes. Be careful not to burn it!
Add the unsweetened coconut milk, toasted coconut protein powder, 1/4 cup of heavy cream, and unsweetened cocoa powder to the cup of a ninja, bullet or blender.
Remove the coconut from the oven and add it to the blender, reserving 1 tablespoon for garnish. Blend until smooth and creamy.
Optional: Top with the whipped cream and garnish with toasted coconut. Enjoy!
Makes 1 Serving
Macros without Optional Whip Cream Topping
Fat 32 grams – Protein 15 grams – Carbs (net) 2 grams
Macros with Optional Whip Cream Topping
Fat 52 grams – Protein 15 grams – Carbs (net) 2 grams
Toasted Coconut Protein Shake – Keto and Low Carb