Vegetables in a freakshake? Oh yes! In this healthier mega milkshake, made with fruit and vegetables, the beetroot gives it a wonderful purple colour. It also leaves a subtle flavour that pairs well with the vanilla.
First, make the whipped coconut cream. Scoop the thick, chilled coconut cream (leaving behind the coconut water*) into a large bowl. Add the icing sugar and whip for a few minutes or until smooth and thick. Refrigerate it to thicken further and until ready to use. The thickness of the cream can vary from can to can, but if it’s too soft even after whipping, beat in a teaspoon of cornflour/cornstarch to thicken it, but use sparingly so it can't be tasted.
For the vanilla beet milkshake, add all ingredients to a blender and whiz until smooth.
To serve, divide the beet milkshake between glasses, top with the whipped coconut cream and add toppings!
Don’t bin the coconut water, it’s is a refreshing drink on it’s own or you can add it to smoothies.I always look out for over-ripe bananas discounted at my locan greengrocers or the supermarket. Just peel them, break into chunks and freeze them. They’re perfect for smoothies, milkshakes and whizzed into ‘nana ice cream’.