Go cuckoo for coconut with this Coconut-Milk Smoothie—a simple yet sweet Caribbean concoction that’s a dairy-free creamy dream.
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If I can’t be in the tropics, I at least like to convince my taste buds I am. One of the easiest ways to do that is to whip up one of these Coconut-Milk Smoothies. It has a short-but-very-sweet ingredients list (which isn’t something I usually associate with tropical cocktails) and what’s more, one of those ingredients is actual coconut!
I don’t get the opportunity to work with coconut very often. Usually, any coconut in my food and drink takes the form of cream of coconut or coconut milk. And, as much as I like both of those options, they’re merely derived from the fruit. With coconut chunks present, these smoothies’ texture is something altogether different. They’re creamier than creamy and heavenly heavy.
While this smoothie has its health benefits (see more on that below), I don’t drink this as a meal substitute or reinvigorating post-gym snack. Nope. This one is all about that taste and texture. A tropical treat.
Is This Coconut-Milk Smoothie Healthy?
Coconut milk contains lots of fat; some of it is good fat (MCTs), some of it is bad fat (saturated fats). So while I prefer to focus on the good, it’s important to be mindful of the bad and keep your consumption of these coconut treats in control. The maple syrup contains sugar, which, while natural, can still wreak havoc with a diet. As it stands, these three ingredients can be a part of vegetarian, vegan, paleo, and keto (use monk fruit or stevia instead of syrup) diets.
Can I Use a Whole Coconut and Do It Myself?
I like your “can do” attitude! While buying the coconut milk and chunks at the store is much more convenient, you’ll enjoy truly fresh ingredients if you do it yourself. I also don’t doubt the smoothie will be much more satisfying. Here’s what to do:
- Pick a heavy coconut. It should have no cracks and, when shaken, emit the sound of water swishing about.
- Locate the “eyes”, or three soft spots at one end of the coconut. Pierce two of the eyes with a knife or screwdriver and let the water leak out.
- Find the seam. It’s the weak point around the coconut. Strike it with a chef’s knife or cleaver all around.
- To separate the two halves, you may need a smaller knife. Once the coconut has been pried open, its meat is yours to extract. (That sounds gorier than intended!)
INGREDIENTS
- 2 cups coconut milk
- 2 tbsp maple syrup or preferred sweetener
- 1/2 cup coconut chunks (fresh or frozen)
- 1 cup ice
INSTRUCTIONS
Blend
Start by mixing the coconut milk with your choice of sweetener and coconut chunks until smooth.
Thicken
Add ice to the mixture and blend again to achieve the perfect creamy thickness.
Enjoy
Pour your freshly blended smoothie into glasses.
Devour!
FAQs & Tips
If you plan on drinking your leftovers in the next couple of hours, you can store it in the fridge in an airtight container (I usually just keep it in the blender pitcher). You can also freeze the smoothie. Pour it into ice cube trays or small containers then cover to make it easier to serve later. It should last for up to six months.
Depends on what you value more: flavor or convenience. Fresh coconut has a lovely, pronounced flavor that is lost slightly once frozen. Fresh coconut might also need cutting, which is an extra step you may not want to be bothered with. Frozen coconut is quick and easy to use. It also gives your drink that extra chill. I also find it thickens the smoothie more than the fresh stuff.
You can definitely use coconut water instead of or as well as the coconut milk. It really depends on the texture and density you like. Experiment to strike that perfect balance.
Now that would be one rich smoothie! Cream of coconut is creamier and sweeter than coconut milk so be aware of just how much you’re using. You may want to hold off on adding the syrup until you sample it without.
Fruits such as banana (frozen or fresh) and berries, or pineapple and mango for that tropical indulgence. For a protein boost add Greek yogurt (it will also keep it creamy), chia seeds (also a provider of fiber), and/or nut butter.
Other Recipes Featuring Coconut For You to Try
Coconut Apricot Energy Balls: Exotic fruits like apricots and dates join dried coconut flavored with ginger.
Coconut-Flour Banana Bread: A paleo-friendly recipe to serve as a snack or dessert alongside coffee or tea.
Coconut Granola: Rolled oats, coconut flakes, almonds, hazelnuts, and raisins form the base of this delicious breakfast bowl.
Ingredients
- 2 cups coconut milk
- 2 tbsp maple syrup or preferred sweetener
- 1/2 cup coconut chunks fresh or frozen
- 1 cup ice
Instructions
- Combine coconut milk, sweetener, and coconut chunks in a high-speed blender. Blend until smooth.
- Add ice to the blender and continue blending until you reach your desired consistency.
- Pour the smoothie into glasses and serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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