Layered Watermelon Coconut Shakes with Salty Lime Sugar.
This is taking breakfast snacks to the next level of breakfast snacks.
You don’t do breakfast snacks? You should.
Oh! Guess where I got these childlike straws? I’m sure you don’t even need to guess. Target owns my soul. I swear that they sprinkle pastels and neons and glitter and black and white pillows in the middle of the aisles along with a few mirrored vases and new papyrus cards to entice me further and further into the store. I never grab a cart and then end up dumping my pile o’ crap-I-don’t-need (almost always including straws of some sort) on a shelf while I go back to the front of the store to grab said cart and probably grab a scarf along the way.
At least it’s a good workout.
I don’t care if these straws make me look five or fifty-five (and I can’t really decide either) because they distract me from real life. Need a boost? Put a kid straw in your drink.
And I’m not just saying that because the Full House episode with the Beach Boys is on.
These little layered glasses of goodness are a cross between a smoothie and a slushie, mostly because it’s pureed fruit and a little icy. I adore the frozen coconut meat I find at whole foods and it’s something I throw in my smoothies regularly… but the frozen watermelon makes it scream OMG SUMMER! It’s a combo that I just cannot get enough of.
The only way it gets better is with a little splash of coconut rum in the coconut layer. And maybe even some watermelon schnapps in the watermelon layer… but you know how weird the faux watermelon taste can be.
Ah and the salty sugar? It’s the best of both worlds in my opinion because I live for the salt on margarita rims and like it even better with a hint of sweetness. But still salty. You get me?
So yes, breakfast snacks. Just do it. It’s a thing.
- 3/4 cup frozen coconut meat, slightly thawed (I find mine at whole foods)
- 1/2 cup full-fat canned coconut milk
- 1/2 teaspoon coconut extract
- 1 1/2 cups frozen watermelon chunks, I keep mine in the freezer for at least 2 hours+
- 1/4 cup coconut water
- 2 tablespoons honey
- 1 tablespoons sugar
- 1 teaspoon flaked sea salt
- the zest of one lime
- Begin by making the salty lime sugar. Once made, slice the lime and use it to rim the edges of 2 glasses. Dip the glasses in the sugar and coat them thoroughly.
- You can layer the shake however you’d like, but I prefer to start with the coconut so I don’t have to wash out the blender (you don’t need to anyway, but it will tint the white coconut pink). Add the frozen coconut, milk and extract to a blender and puree until thick and creamy. Pour evenly between two glasses. Add the frozen watermelon, coconut water and honey to the blender (if the lime still has some juice, I’ll also squeeze the rest in here) and puree until smooth and frosty. Pour on top of the coconut layer and garnish with limes!
- Note: if you can’t find frozen coconut meat, you can freeze young coconut meat or use it raw with a few ice cubes. Instead of either of those, you can swap the coconut meat entirely for a coconut ice cream!
- Combine ingredients together in a bowl and mix with your fingers until the lime zest is evenly spread through the mixture.
And I’d totally buy these if Target sold them.