For my 10th birthday party Mom made us Purple Cows from a recipe in my Betty Crocker kids cookbook. The Cows were an instant party hit and have since become a little legend in our circle. My gradeschool friend Brandi still asks sometimes, "Do you remember Purple Cows!?!"
Of course I have never forgotten about that creamy-dreamy lavender-colored concoction! In fact the recipe is so dear to my heart, I have decided to reinvent it for the modern vegan palate!
My Coconut Purple Cow is a light, exotic twist on the original old-school favorite. It's sweet, super-kid-friendly, totally refreshing and hard to beat on a hot summer day. So, what are you waiting for? Get your cow on! :)
Coconut Purple Cows
1 pint Vanilla Coconut Bliss vegan ice cream
1 can frozen Grape Juice Concentrate
1 1/2 cups Vanilla Soy, Rice or Almond Milk
(I like Horizon Organic vanilla soy milk and Whole Foods or Almond Breeze vanilla almond milk best for this recipe.)
1/2 cup light or regular Coconut Milk
Put all ingredients into a blender, and blend until smooth. You can always add a few ice cubes if you like your shake thicker and icy cold. Pour into pretty glasses and serve chilled with a straw and/or spoon. Enjoy!