I would pick a chikoo milkshake any day over other fruit based drinks. It has remained my favorite for years and my son seems to have caught the vibe and he favors it too. For today's chikoo milkshake version, I tried substituting coconut milk for dairy which makes it a vegan option besides adding a flavor layer. I prefer using the frozen chikoo from Indian stores over the fresh variety available to me locally which seem to be only good to break one's teeth. Besides the frozen fruit lends the chill factor without the need of adding ice cubes and diluting the drink. This creamy and yummy milkshake makes a quick and vegan breakfast / brunch option. And of course, for the regular milkshake version, coconut milk can be replaced by milk.
Ingredients: (Yield 2 servings)
1/2 cup chikoo / sapota pieces (I used frozen fruit.)
1 cup chilled coconut milk or as needed
Sweetener to taste
* If not using frozen fruit, try to chill both the fruit and milk beforehand if possible.
* Blend all the ingredients to a puree and serve immediately.
* If the fruit / milk is not chilled, add some ice cubes to the drink.
This is going to be a part of Blogging marathon #62 under the theme 'coconut' and check here to find out what other marathoners are cooking today.