Coconut-Macaroon Smoothie
- Prep Time: 5 minutes
- Total Time: 6 minutes
Description
This coconut macaroon smoothie will remind you of the real thing, except it’s
healthy and tastes even better. While smoothies are typically considered a
breakfast food, this one is a perfect snack or dessert too, especially if you’re
looking to curb your sweet tooth. Try making this smoothie ahead of time
and freezing it in an ice cube tray. When you’re ready to enjoy a treat, add
the smoothie cubes to your blender with some coconut water and blend until
smooth. If you prefer chocolate macaroons, add a little raw cacao powder for
a hint of chocolate.
Recipe from The One-Pot Alkaline Diet Cookbook by Nutritionist Sharisse Dalby
Ingredients
- 1 (14-ounce) can coconut milk
- 1 teaspoon pure vanilla extract
- 1/2 cup cooked quinoa
- 1/4 cup shredded coconut, unsweetened
- 2–4 Medjool dates, halved and pitted
- 1 cup ice cubes
Instructions
- Add the coconut milk, vanilla, quinoa, coconut, dates, and ice cubes into a high-speed blender. Blend on high for 60 seconds, or until it reaches a smooth consistency.
- Serve immediately.
Notes
PREP-AHEAD TIP
Pre-cook your quinoa to simply adding a boost of protein to your morning smoothie. Combine 1 cup of quinoa and 2 cups of water in a small pot, cover, and bring to a boil over high heat. Reduce the heat to low and simmer until the water is absorbed, about 20 minutes. Fluff the quinoa with a fork and transfer it to a container and store covered in the refrigerator for 3 to 5 days.
LOWER CALORIE
Use low-fat coconut milk instead of regular coconut milk.
Nutrition
- Serving Size: 2
