Toasted Coconut and Blackberry Crisp Milkshakes

Today, we are two. Hooray!

Isn't it fun?

For a day like today, we need milkshakes to celebrate. 

It's because I like you so much. 

THANK YOU for enjoying this blog as much as I do. For your comments, your feedback, and your giggles. 

THANK YOU for checking in, having fun, and creating a community of nerdy, food loving, poem writing, and photograph clicking folks from around the world. 

THANK YOU to new readers, and readers who have supported me from the beginning. We've come a long way, and it keeps getting better. 

FINALLY, dessert. 

These little milkshakes taste like berry pie. They're made with toasted coconut, fresh marionberries, cinnamon, and walnuts. Simple, delicious, and vegan friendly. 

Enjoy!

Toasted Coconut and Blackberry Crisp Milkshakes

serves two or one very thirsty friend

1 cup coconut, non-dairy ice cream (I use Luna and Larry's)

3/4 cup almond milk

1/2 cup fresh or frozen marionberries or blackberries

4 Tbl. unsweetened, toasted coconut

2 Tbl. toasted walnuts

1/2 tsp. cinnamon

tiny pinch of salt *optional

    Toast the walnuts and coconut in a 350°F oven, or in a skillet on the stovetop until fragrant and golden. Remove from heat and place into blender or Vitamix. Add the remaining ingredients and blend thoroughly until all the walnuts and coconut are smooth and fully incorporated. Pour into 1/2 pint mason jars and serve with blackberries on top.