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Chocolate Coconut Breakfast Milkshake Recipe

This chocolate coconut breakfast milkshake is nutritious and easy to whip up on busy mornings. Recipe courtesy Dr. Barb of The Nutrition Budgeteer.

Servings: 2

Active time: 5 minutes

Total time:

Ingredients

  • 1 c refrigerated, unsweetened coconut milk
  • 1 frozen banana, cut into chunks
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1 tsp cocoa powder
  • dash ground cinnamon

Preparation

  1. Combine coconut milk, banana, eggs, cocoa powder, and cinnamon in blender. Blend until combined and frothy, about 30 seconds.

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Nutrition Facts

Serving Size (1/2 of recipe)
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 400
Calories from Fat 300
Total Fat 34g (52% DV)
Saturated Fat 27g (135% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 90mg (4% DV)
Total
Carbohydrate
21g (7% DV)
Dietary Fiber 5g (20% DV)
Sugars 11g
Protein 10g
Vitamin A 6%
Vitamin C 15%
Calcium 6%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.