RECIPE SOURCE: Katrina’s Kitchen
1 Cup coffee, cold or room temperature
1/2 Cup coconut milk
5 Tablespoons coconut flakes (optional/if you like it sweeter)
handful of ice
- Place all ingredients in a blender or food processor and pulse until smooth.
- Garnish with flaked coconut or a swirl of chocolate syrup if desired.
- Sub in any kind of milk that you like in place of the coconut milk.
- If you don’t need to keep it dairy-free, you can add a few tablespoons of Greek Yogurt for protein.
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