Go cuckoo for coconut with this Coconut Milk Smoothie—a simple and sweet concoction that’s a dairy-free, creamy dream.
Picture yourself in a lounge chair on the beach on a warm summer’s day. Your hair is air-drying perfectly in the sun, and the ocean is lapping at your sandy feet. The air smells like salty sunshine with a hint of sunscreen. What’s in your hand? A creamy drink in a hollowed-out coconut, of course, shaded by the tiniest of paper umbrellas.
Is there any flavor that makes you feel more like you’re on a beach than coconut? Nope. Coconut is the ultimate beach flavor, and with the right combination of ingredients, a coconut beverage in a fancy glass can take you straight to the beaches of Hawaii, the Caribbean, or Florida without the expense of airfare. You can even go to an imaginary beach if you want.
When my brain needs a beach trip, but my wallet won’t cooperate, this coconut milk smoothie is my preferred beverage for imaginary transportation. One sip of this decadent smoothie sweetened with the deep flavors of maple syrup is all you need to dig your feet in the warm sand. It’s delicious and nutritious, and it somehow fits the bill for breakfast and dessert, so you can enjoy it anytime, preferably in the fanciest glass you have (or an actual hollowed-out coconut). Did I mention it only takes five minutes to whip up? Bet you’re thirsty.
Is This Coconut Milk Smoothie Healthy?
Full-fat coconut milk (of course) contains lots of fat, and most of it is saturated fat, which isn’t the healthy kind. Coconut “meat” (yes, it’s called meat) is high in fiber, as well as copper and manganese, and like coconut milk, it contains a lot of saturated fat. I will mention that both coconut meat and milk contain lots of medium-chain triglycerides (MCTs), which can have some health benefits, so don’t shy away from this recipe just because of the saturated fat content. You can use light coconut milk, though the smoothie won’t be as creamy. You can also make this recipe with coconut milk drink products, which are usually far lower in calories and fat than regular coconut milk. That said, the coconut milk drinks usually have thickeners and stabilizers, too, so choose the best option for you!
The maple syrup contains sugar, and even though it’s unprocessed, it can still affect folks who are sensitive to sugar. If that’s you, substitute the syrup with your preferred low-glycemic sweetener.
Overall, this recipe is not low in calories or fat, but it can be a healthy part of many diets in moderation, including vegan and gluten-free diets. It could absolutely work for a keto diet if you replaced the maple syrup with a keto sweetener.
How To Crack A Coconut
While this is entirely unnecessary, you may consider sourcing your own fresh coconut meat. This will require some heavy lifting, but I love a 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 how to deal with a whole coconut, you go-getter.
- Pick a heavy coconut: It should have no cracks. When you shake it, it should sound like swishing water.
- Locate the three soft spots at one end of the coconut: These are its “eyes.”
- Carefully pierce two of the eyes with a knife or screwdriver: Turn the coconut upside-down and catch the water with a bowl. This is coconut water; it’s very tasty.
- Place the coconut on a towel on a flat surface: It can be helpful to wad up the towel around the coconut so that it can’t roll away during the next step.
- With the eyes “looking” sideways, strike the coconut with a hammer in the center: Keep striking the coconut all the way around its midsection until it cracks.
- Separate the two halves: You can use a small knife or a clean flat-head screwdriver to pry it open.
- Scrape out the meat: Use a big spoon with a thin edge for best results. You may get lucky with a coconut that releases its meat easily, though!
How Do I Store Leftovers?
If you plan on drinking your leftover smoothie in the next few hours, you can store it in the fridge in an airtight container (I usually just keep it in the blender pitcher). Any longer, though, and it will lose its icy frothiness. For longer storage, freeze the smoothie in a freezer-safe container for up to 6 months. Thaw it in the fridge until it’s slushy-like, then give it a good shake before you drink it.
Serving Suggestions
Serve this coconut milk smoothie for breakfast with a meal of Easy Cloud Eggs, Breakfast Tacos, or French Crêpes. For a bigger crowd, you may want to serve smoothies alongside a tasty Egg Casserole or stacks of Sweet Cream Pancakes.
Personally, I love this smoothie for dessert after certain fruit-infused dinner dishes. Think Pineapple Chicken, Pineapple Shrimp, or Shredded Chicken Tacos With Strawberry Salsa. A little fruit followed by the taste of coconut is so wonderful!
Recipe
Ingredients
- 2 cups coconut milk
- 2 tablespoons maple syrup or preferred sweetener
- ½ 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 it reaches 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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