With St. Patrick’s Day right around the corner, I wanted to come up with a festive way to celebrate without all the food coloring and Jell-o that typically reigns supreme this time of year. I racked my brain. While I was eating guacamole, I remembered avocados, which made me think of avocado ice cream, which brings us to this green and dreamy shake.

This coconut “milk” shake is a really healthy way to get in some good fats and omegas. The whipped cream is also made from coconut milk, and if you haven’t made coconut milk whipped cream, I can’t wait to show you how. It’s super simple and maintains its shape. The kids will love this. If you want it to be a bit sweeter, use a little coconut palm sugar. Thank you to Jeanette for introducing it to me! She used it in the Sweet Potato Muffins and inspired me to try it. It’s so yummy and smells amazing.

Recipe: Avocado Milkshake

Makes 2 small shakes

• 1 avocado
• 1 frozen banana
• 4 dates
• 2 T coconut palm sugar
• 1 T vanilla
• 1 can of full-fat coconut milk (refrigerate overnight)
• 1 cup of ice
• Pinch of salt

Step 1
Place avocado, banana, dates, vanilla, and half of the sugar in a high-powered blender.

Step 2
Separate the coconut milk fat from the liquid. When refrigerated they will naturally separate. Scrape the milk fat into a bowl and set aside.

Step 3
Pour half of the coconut milk into the blender and top with ice. Blend well. Check for sweetness and add more dates or palm sugar if necessary. It should be super light and fluffy and creamy.

Step 4
To make the whipped cream, use the standing mixer to cream the milk fat, a pinch of salt, and 1 T coconut palm sugar. Beat until soft peaks form.

Pour your shake into a glass and top with the coconut milk whipped cream.

Enjoy!