Blend all ingredients in a blender and enjoy! 

​

To make the coconut whip (ahead of time), refrigerate a can of full fat coconut milk upside down.

Take it out of the fridge after 12 to 24 hours later and open carefully. Spoon off the solids and place in a large mixing bowl. Whip with 1 tbsp sugar for 5 minutes or until fluffy and light. Spoon 1 tbsp over your shake and serve!