From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
Start by making the frozen coconut milk cubes. Shake your can of coconut milk well, then open it and pour 1 cup coconut milk into an ice cube tray. Freeze until firm– 4-6 hours, or overnight.
2
Once frozen, put the coconut milk cubes into a high-powered blender along with the ice cubes, spinach, avocado, almond milk, agave, vanilla bean paste, peppermint extract, and salt. Blend until smooth and creamy.
3
If too thick, thin with a bit more almond milk. Taste and adjust flavor as needed, adding more peppermint extract for minty flavor or agave for sweetness.
4
Pour into two glasses and top with coconut whipped cream, sprinkles, and a maraschino cherry, if desired. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Freeze Your Avocado First 🥑Freeze avocado chunks for 2 hours before blending to create an ultra-creamy texture without diluting the shake with excess liquid from melting ice.
- Balance Peppermint Precisely 🌿Start with ¼ teaspoon peppermint extract and add gradually—it's potent and overpowering flavors can't be fixed, so taste as you go for perfect minty balance.
- Use Full-Fat Coconut Milk 🥥Always use full-fat coconut milk from a can (not light) for maximum creaminess and richness that mimics traditional dairy-based shamrock shakes authentically.
- Blend in Layers for Smooth Texture 🥤Add liquids first, then greens, then frozen avocado and ice to ensure proper blending and prevent spinach from clumping at the bottom.
- Chill Your Glass Beforehand ❄️Freeze your serving glasses for 15 minutes before pouring to keep the shake cold longer and maintain that premium, scoopable consistency throughout serving.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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