- Total time 15 minutes
- Portion size 4 servings
Ingredients
Method
In dry skillet, toast coconut over medium heat, swirling pan often, until golden and fragrant, 3 to 8 minutes; transfer to plate. Place 1⁄4 cup soy milk in bowl large enough to fit rims of glasses. Turn glasses upside down and dip rims in soy milk, then in toasted coconut. Turn right-side up; set aside.
Hull 10 strawberries. Add to blender along with remaining soy milk, ice cream, coconut milk, maple syrup and lucuma powder (if using). Purée until smooth.
Carefully pour mixture into prepared glasses, avoiding dipped rim. Garnish each glass with a strawberry.
Did You Know?
Lucuma powder comes from the lucuma fruit, which is native to Peru and Ecuador. It’s a low-glycemic sweetener that’s a rich source of nutrients.
Nutritional facts PER SERVING: about
- Fibre 3 g
- Sodium 85 mg
- Protein 6 g
- Calories 280
- Total fat 17 g
- Cholesterol 25 mg
- Saturated fat 12 g
- Total carbohydrate 26 g
