1¼cupsstrawberries, stems removed and cut into quarters
⅓cupfull fat coconut milk, frozen into ice cubes
1cupunsweetened non-dairy milk
Preheat the oven to 400°F.
Toss the strawberries with the olive oil and maple syrup on a small baking sheet. Slide the strawberries into the oven and roast for 20 minutes, or until berries are soft, juicy, and lightly caramelized. Set aside to cool slightly.
Combine the cooled berries, coconut milk ice cubes, non-dairy milk, vanilla, and sea salt in an upright blender. Blend on high until the shake is totally smooth. Serve immediately.
I think a lot of roasted fruits would be delicious with this shake. Figs, plums, nectarines... You could definitely make it work for what you have.
Also note: you'll have to make ice cubes out of coconut milk before you start this recipe. I make a tray of these on a weekly basis for smoothies.