Steps:
- For the protein cubes, sprinkle the gelatin over the cold coconut milk and stir until the gelatin has dissolved and a paste has formed. Leave to rest for a few minutes, then pour the hot espresso on top and stir.
- Add the coconut crystals (if using) and the salt, then pour the mixture into ice-cube trays. Freeze for 30 minutes to cool.
- This makes more than enough protein cubes so you have extra for other days.
- To make the milkshake, put all the ingredients into the blender and blend until combined. Serve.
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