Green Coconut Smoothie

By Ashley | Smoothie

May 08

This smoothie is very similar to the others I have posted, but with one amazing addition: fresh coconut meat. I have avoided working with this ingredient for some time because I never thought it was worth my energy to hammer a coconut just to get a little water and meat. But after learning that opening young coconut does not require a hammer/screwdriver or drill, and after tasting the amazing flesh (which has a refreshing flavor and texture that dried coconut cannot match) I am going to start incorporating fresh coconut into more recipes. In fact, this beverage will be my summer smoothie of choice – refreshing, energizing, a little indulgent, and full of vitamins and minerals! If you are wondering about the amazing health benefits of the amazing coconut visit here.

Green Coconut Smoothie
Option 1 – With Banana
1-2 tbsp fresh young coconut meat (or mature coconut will do)
½ c baby kale
1 frozen banana
¾ c organic soymilk or nut milk
2 tbsp cashew butter
Pinch cinnamon and sea salt
½-1 c ice

Option 2 – With Pineapple
1-2 tbsp fresh young coconut meat (or mature coconut will do)
½ c baby kale
1 c frozen pineapple
1/3 banana
¾ c organic soymilk or nut milk
2 tbsp cashew butter
½-1 tbsp raw honey
Pinch cinnamon and sea salt
½-1 c ice

Blend all ingredients in a high speed blender until smooth and creamy. Enjoy immediately.

*My quick, easy way of making cashew butter is blending 1-2 cups of cashews in a high speed blender along with a pinch of cinnamon and salt, a soaked date or spoonful of honey, and a splash of water (just enough to blend). This should only take about 30 seconds and stays fresh for about a week in the fridge. =) But of course the traditional/proper method for making nut butters is placing 2 cups of dry nuts in a food processor and processing until a smooth butter forms. You can refrigerate this for 90 days without sacrificing quality, just stir before using.


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