Toasted Coconut Smoothie

I am a walking cliche. It’s a brand new year, I have vowed to eat healthier, cleaner, less overall, and just plain better this year. I’ve re-joined a gym, I’m ready to start up Couch to 5K (ahem, again), and, boy. Am I ever on a serious smoothie kick.

After enjoying smoothies that are every color of the rainbow (and loving every second of it), I think this pure white Toasted Coconut Smoothie is oh-so refreshing. Both in the looks department and in the taste department. Is there a taste department? If there was, I’d totally go there. Except then I might have a problem with my 2014 resolutions.

Treat yourself to this rich and creamy #vegan toasted coconut smoothie from kitchentreaty.com. Bonus: a full serving of heart-healthy flaxseed is in there, too!

Anyway. This super-simple smoothie boasts only five ingredients, but the the coolest part about it is that it within all that toasted coconut smoothie goodness hides a full serving of heart-healthy flaxseeds. But you totally wouldn’t know, because it just looks like more toasted coconut.

Treat yourself to this rich and creamy #vegan toasted coconut smoothie from kitchentreaty.com. Bonus: a full serving of heart-healthy flaxseed is in there, too!

Oh, and it also tastes like a creamy, coconutty milkshake, so there’s that, too.

Treat yourself to this rich and creamy #vegan toasted coconut smoothie from kitchentreaty.com. Bonus: a full serving of heart-healthy flaxseed is in there, too!

I officially resolve to enjoy one another of these again, very soon.

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Toasted Coconut Smoothie

Treat yourself to this rich and creamy vegan smoothie. Bonus: a full serving of heart-healthy flaxseed is in there, too!


Ingredients:


  • 1/4 cup sweetened flaked coconut plus a little more for garnish, if desired

  • 1 cup lite coconut milk

  • 1 large banana, frozen (it's easier when you slice the banana before freezing)

  • 2 tablespoons ground flaxseed

  • 1 teaspoon vanilla extract


Directions:




  1. Toast the coconut. Heat oven to 325 degrees Fahrenheit and spread coconut on a cookie sheet. Place in oven and toast, stirring every couple of minutes, for 5 - 6 minutes, until fragrant and golden. Watch closely! Coconut can turn from perfectly toasty to burned in a matter of moments.

  2. Add 1/4 cup of the toasted coconut plus the remaining ingredients into a blender and puree until smooth. Pour into a glass, sprinkle with a little additional toasted coconut if desired, and serve with a straw.





All images and text © for Kitchen Treaty.

 

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.