Coconut Whip


This delicious whip is a new family breakfast favourite …even my mother, a long time yogurt lover, declared this was BETTER!  Now just to be clear this doesn’t offer any probiotic benefits, but it does offer many other benefits such as fibre, omega 3 and Vitamin C, along with it’s light and delicious flavour.

This is another 5 mins or less recipe that will not only save you time but is seriously easy on the bank account.  We love vegan yogurt, granola and fruit as a nutritious breakfast, lunch or even dessert if supper was really early.  But 680g of coconut Silk brand yogurt will run you between $6-$8 per container depending if you have found it on sale or not. We were going through about 2 containers a week minimum. So now I’m spending $16/week on a processed food that we only kind of liked because we were adding maple syrup to it to cut the sourness.

I saw a need…


This is a 680g container full to the top and the best part is …the recipe below makes 2 of them!

  • 3 bananas ~$1
  • 1 can coconut milk ~$2 (look for one that has the least amount of ingredients, once you start reading the labels you will be surprised at the difference)
  • 2 generous cups of chopped, frozen mango ~$2
  • 2 tbsp chia seeds (cents!)

blend until smooth and refrigerate over night… I’m guessing it would only take about 3 hours in the fridge to become a nice whip, but I have always just made it the night before.  You want the chia seeds to soak in all the moisture and break open their shell so you get all the benefits from the omega 3 fats that they have to offer.  Banana’s lower your risk of cardiovascular disease and the fibre filled mango is not only a great source of vitamins A and C but also an antioxidant boosting your immune system.

So there you have it, we are at $5 and change and this makes 2 containers! 


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