So I’ve been on a bit of a black sesame kick lately (i.e. I made black sesame powder from a giant bag of seeds and now I want to put it in everything). They’re nutty and delicious, and there’s just something about making desserts gray that is just so neat to me.
Now black sesame ice cream is nothing new, but this Black Sesame Coconut Milkshake is vegan, low in sugar, and made with very few ingredients. And it’s delicious! The black sesame powder is like a flavor bomb for this milkshake. That’s why I really only recommend you make the powder yourself. It’s super easy, and you’ll be left with lots of yummy black sesame powder to do as you please.
This recipe does take some major prep time – you’ll need to freeze your coconut cream ahead of time. So if you’re in the mood for a milkshake, like, right now, then this recipe probably isn’t for you. But if you’re willing to wait a day, then read ahead and get to freezing! Happy milkshaking!
Black Sesame Coconut Milkshake
1 can full fat coconut cream
3 Tbsp agave
3 Tbsp nut milk
1/4 cup toasted black sesame powder*
Dash fine sea salt
1.) The day before, pour your coconut cream out onto a parchment-lined baking sheet and freeze. If your can of coconut cream is separated/solidified, then scoop and pour it all into a heatproof bowl and microwave until smooth; then freeze.
2.) Break up the frozen coconut cream and add the pieces to your blender. Add the agave, nut milk, sesame powder, and salt. Blend until smooth. Enjoy!
*Black Sesame Powder
1.) Toast a bag of black sesame seeds by heating them in a clean pan over medium heat. Stir frequently until you begin to smell the sesame seeds – you should notice a very distinct nutty aroma.
2.) Immediately blend the sesame seeds in a blender or food processor until you have a fine meal. Store “powder” in an airtight container at room temperature.