Smoothies are a great idea in concept, but they can be high in sugar and low in the protein and healthy fat your body needs to start the day. Coconut smoothies are a step in the right direction. Adding the flesh, oil and other products from our beloved coconut provides protein, fiber, fat and big dose of deliciousness. This smoothie recipe is not only low in sugar, it is high in protein, omega-3 acids, heart-healthy medium chain triglycerides and—wait for it—flavor! What’s more, it will keep you feeling satisfied until lunch time.
Coconut smoothies make great snacks and are good when you need a quick breakfast on the go. But if you’re going to drink a smoothie as a meal replacement, it should meet the same nutritional requirements as a cooked meal. Fortunately, this “mother of all smoothies” does.
- Place the shredded coconut, hot water and organic extra virgin coconut oil in a blender and blend until smooth. Add more hot water if needed to make a smooth paste. Let the mixture cool.
- Rough chop avocado and banana into manageable pieces, add them to the cooled mixture in the blender.
- Remaining ingredients and blend until the ice is well crushed and the mixture is a creamy consistency.
- Taste for flavoring. Add more organic coconut jam if needed.
If you’re mornings are rushed and you can make parts of this coconut smoothie the night before and leave it in the refrigerator. Make the coconut mixture as directed and cool. Pour the cooled mixture into a container. Add the yogurt and the coconut jam. In the morning simply pour the refrigerated mix into the blender, add the banana, avocado and ice. Blend, and you’re done!