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Dark chocolate coconut shake with opened coconut and banana overlooking turquoise sea from a shaded veranda.

Crowe’s Kitchen

Coconut Cocoa Cove

Coconut milk and frozen banana bring a mellow tropical note to a creamy chocolate shake.

Made with MCT Creamy Chocolate 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 Creamy Chocolate IsaLean
  • 8–10 US fl oz cold water
  • 2 tbsp unsweetened canned coconut milk
  • ¼ frozen banana

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.

Mix the coconut milk in the can before measuring out the two tablespoons.

Need the shake base?

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

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