- 1, 13.5oz can full fat coconut milk
- 1, 13.5oz can light coconut milk, or unsweetened almond milk
- 1 pound fresh bing cherries
- 2-3 tablespoons coconut nectar, or agave/honey
- 1 1/2 teaspoons vanilla extract
- Whisk the contents of the full fat coconut milk until fully combined then pour into an ice cube tray and freeze until solid [the smaller the ice cubes the better for blending]. Chill the can of light coconut milk in the fridge.
- Preheat your grill to 375* F. De-stem, pit, and halve the cherries. Spread evenly on a grill pan and grill, turning once or twice for about 10 minutes. You want the cherries bubbly and starting to char. Remove from the heat, place in a bowl, and set in the fridge to fully chill.
- Place 1/2 of the coconut milk ice cubes in your blender and pulse to crush. Add in 1 tablespoon or so [more if desired] of liquid sweetener and 3/4 teaspoon vanilla extract. Stream in the light coconut milk slowly with the blender on until it starts to incorporate. Use the tamper or scrape the sides/bottom a few times to keep things moving. Add more coconut milk as needed until smooth, keeping as thick as possible.
- Pour in a bowl and place in the freezer. Repeat the above step for the 2nd milkshake, pour in a bowl, and place in the freezer as well. If the mixtures became too thin in the blender keep them in the freezer for an hour or so to frost over and thicken. Stir well before topping over the cherries.
- Rinse out your blender and place the cherries in it. Blend until pureed. Pour equal amounts into 2 glasses then top with the coconut milk mixture. Stir to combine and serve immediately.