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Pale golden mango and coconut shake with fresh mango and opened coconut on a sunlit tropical veranda.

Crowe’s Kitchen

Coconut Cake Escape

Mango and coconut milk give birthday-cake flavor a simple tropical twist.

Made with MCT Birthday Cake IsaLean

5 minutes · Makes 1 shake

A creation by Capt. Solomon D. Crowe

Original recipe concept; kitchen testing is pending. Image is a serving illustration.

Ingredients

  • 2 scoops MCT Birthday Cake IsaLean
  • 8–10 US fl oz cold water
  • ⅓ cup frozen mango
  • 2 tbsp unsweetened canned coconut milk

How to make it

  1. 1

    Add 8 US fl oz cold water to your blender.

  2. 2

    Add the IsaLean powder and all the remaining ingredients.

  3. 3

    Blend for 30–45 seconds, or until smooth. If needed, add a little more cold water, using up to 10 US fl oz in total, and blend again.

  4. 4

    Pour into a glass and serve cold.

Stir the canned coconut milk before measuring so the thicker cream and thinner liquid are combined.

Need the shake base?

Choose MCT Birthday Cake IsaLean for this recipe. Check the label for current directions and allergens; availability varies by market.

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