Toasted Coconut & Macadamia Smoothie

Although there are a few minor extra steps involved in making this toasted coconut and macadamia smoothie recipe from the Superfood Smoothies Cookbook, the results are absolutely delicious. Toasting the coconut enhances the flavor, and the coconut ice gives the smoothie a gentle sweetness without adding any refined sugars.

A power blender, such as a Blendtec or Vitamix, will quickly pulverize the nuts and then whip the ice into a frosty texture! This recipe has been adapted to be IC friendly. From blenderbabes.com.

Toasted Coconut & Macadamia Smoothie
Serves: 2 - 12 ozs


Ingredients:

2-3 cups coconut water, frozen into ice cubes*
1 1/2 cups coconut water (without problem ingredients)
1/4 cup dried, unsweetened, shredded coconut (without problem ingredients)
1/4 cup unsalted macadamia nuts (if tolerated)


Directions:

1. The night before, pour two cups of coconut water into an ice cube tray and freeze. (This is your coconut ice).

2. In a small skillet, toast the coconut over medium-high heat, stirring constantly to prevent burning, until golden (about 2 minutes). Transfer immediately to a bowl and let cool.

3. Blend the toasted coconut, macadamia nuts, maca, and coconut water together into a creamy milk base.

4. Once smooth, add the coconut ice and blend until frosty - first low then high (about 15-30 seconds).


Notes:

1. Depending on how frosty you like it, add more coconut ice!
2. Add 1/4 teaspoon vanilla or almond extract for varied flavor.