Lemonade Milkshake

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

One 13.5 oz can "lite" coconut milk (you will ONLY be freezing half of the can)

½ cup (120g) lemon juice

2 tablespoons (30g) vanilla dairy-free yogurt (I used Silk brand Soy because it has real vanilla beans in it and was so good)

¼ cup (80g) pure maple syrup

note: Note: If you cannot find vanilla yogurt, add ¼ teaspoon vanilla extract to the shake. Also, I find ¼ cup syrup to be just enough to cut the acidity of the lemon juice and still keep it lightly sweet. Feel free to add more if a sweeter taste is desired. Remember, there is ½ cup of lemon juice, so the sweetness is needed.

note: Note 2: The reason for "lite coconut milk" is because it is creamy and has some fat in it and does NOT leave a coconut taste like full fat coconut milk. Other milks will be too thin and make it less creamy like a milkshake and affect the flavor.

Directions at thevegan8.com

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