Strawberry mango breakfast shake

Some mornings the plan is 5 minutes and a blender, and this shake meets you exactly there. It comes together fast, it travels well, and it tends to win over the rest of the family too.

The gelatin is doing real work here. It is the protein in the glass, and a spoonful stirred into fruit gives the shake staying power it would not have on its own. Gelatin is rich in glycine, an amino acid studied for its role in supporting the gut lining, and strawberries are a source of vitamin C. Coconut milk brings the fat that keeps the shake steady rather than a quick spike and crash.

A note on the protein: regular gelatin powder sets firm when chilled, the kind used for gummies, while collagen hydrolysate dissolves into cold liquid without setting. Either works well in a shake meant to be drunk right away. If you want it more filling, half an avocado blends in cleanly and you will barely taste it.

Ingredients

• 1/3 cup canned coconut milk
• 1/2 cup frozen mango
• 1 1/2 cups fresh strawberries, stemmed and quartered
• 1/2 cup coconut water
• 1 tablespoon gelatin powder
• 4 ice cubes

A sourcing note: canned coconut milk sometimes contains guar gum. Some people tolerate it fine and treat it as a personalize-it decision; if you are strict in early elimination, look for a gum-free brand.

Method

Put everything in a high-speed blender and blend for about 30 seconds, until smooth.

Serve immediately. The gelatin starts to set as it sits, so this one does not keep.

*Adapted from a-squirrel-in-the-kitchen*

*Lower-sugar note: the sugar here is the mango, not added sweetener. For a lighter serving, use a smaller portion, or blend in a splash of water or coconut milk to stretch the batch so each serving carries less.*