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Quick Tropical Treat

I saw Silk’s coconut milk in the refrigerator section the last time I went grocery shopping and just hast to try it out. I love coconut, but have never thought of drinking the milk because it is usually too thick. What Silk has done is reduced that thickness, reduced the fattiness and made a very drinkable version that is only lightly flavored with coconut.

Today, on a lark, I decided to whip some up with frozen mango. The result was yummy!


  • 1 cup Silk Coconut Milk
  • 2/3 cup frozen mango chunks


  1. Toss in a blender and blend until smooth.

Then just be careful of brain freezes!

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About the author

Carma Spence has been experimenting in the kitchen since she was four years old and loves trying out new recipe ideas. She is the author of Bonkers for Bundt Cakes and Your Perfect Pie, as well as author and contributor to several more non-food-related books. With Carma's Cookery, she is taking her passion for empowering people and blending it with her passion for cooking, gift-giving and entertaining.

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