Photo by Kirsten Morningstar, Beachbody
Ingredients
- 1 cup unsweetened almond milk
- 1 scoop Chocolate Shakeology
- 1 tsp. pure caramel extract
- 2 Tbsp. shredded unsweetened coconut
- 1 cup ice
| Instructions (optional) Toasting the coconut brings out its buttery flavor and adds a nuttiness that makes this shake taste so much like a cookie. It’s worth the added step! To toast coconut flakes, heat a small pan over medium heat. Add coconut and stir constantly for 1–2 minutes until the edges of the coconut turn golden brown. Remove the pan immediately and let cool. If you have extra, store it in an airtight container at room temperature for up to a month.
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