1 can full-fat coconut milk, chilled (at least a few hours, preferably overnight – do NOT shake can prior to chilling)
2 scoops vanilla planted-based protein powder (not officially paleo, but I use Orgain and love it)
1 cup steamed cauliflower florets, cooled or frozen
Dash of agave nectar (vegan), 100% pure honey (paleo), maple syrup (vegan or paleo), optional
Garnish with walnuts, pecans, chia seeds, shredded coconut, strawberry slices, or flax seeds, optional
Skim the coconut cream that has formed at the top of the can of coconut milk and then place in a high-speed blender. You should have about 1/2 cup of cream. Discard the oil that has separated in the can (or save for other uses – you won’t need it here). Add fresh strawberries, protein powder, cauliflower florets, and sweetener, if desired, to blender and mix on high speed until smooth. Serve immediately or store in glass containers for up to three days. Top with desired add-ons.