Makes: About 12 ounces
1 cup unsweetened almond or coconut milk
2 tablespoons coconut butter, cold and firm (see recipe below if making yourself)
1 tablespoon plain Greek yogurt
1 or 2 Wheat-Free Market Chocolate Chip Cookies, crumbled
1 tablespoon Wheat-Free Market Virtue Vanilla Prebiotic Mix
Virtue Sweetener to taste (if desired)
If Making Coconut Butter:
2 cups unsweetened shredded coconut
(Will yield 1/4 cup)
Start by preparing the coconut butter. Use a food processor on its highest speed setting to work the shredded coconut through the various stages before it becomes coconut butter, scraping down the edges of the processor frequently. The stages are: 1. Clumpy consistency; 2. Paste-like consistency; 3. Ingredients pull together into a buttery paste. This will take up to 10 minutes.
(You may also find coconut butter in stores also known as coconut cream concentrate or coconut manna, but these are different from coconut milk or coconut cream.)
Directions for Shake:
Blend all ingredients.