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Eat Yourself Healthy – Sally Joseph

Fresh Lime & Vanilla Coconut Smoothie

Fresh Lime & Vanilla Coconut Smoothie

 

GF, DF, LS, PF, DBF, CF VV

 

 

It’s worth going to the effort of making this smoothie from fresh coconut milk, not just because it is a rich source of essential minerals, like magnesium and potassium and one of the healthiest sources of fat you can feed your body for beautiful skin and a healthy metabolism, but also because once you experience the flavour, you will understand why they call fresh coconut milk ‘nectar of the gods!’

Packaged coconut milk has become all the rage as an alternative to cow’s milk, but remember these have been pasteurized which destroys a lot of the nutrients and many brands on the market contain added sugar and carrageenan – which is used as a stabilizer and thickener. Consuming too much tinned coconut milk will expose you to the toxic chemical BPA, contained in the lining of canned foods which can leach into acidic, salty or fatty foods, such as coconut milk, tomatoes, soup, and vegetables, so where possible, fresh is always best.  If you just want to make fresh coconut milk to add to smoothies, soups, curries or to my grain free granola, just leave out the vanilla, protein powder and sweetener. If you choose to use packaged coconut milk in your smoothie, be sure to choose a brand that is unsweetened and carrageenan free.

What you’ll need…

2- 3 young green coconuts ( you can purchase these form the fruit and vegetable section of your local supermarket. )

Juice of 1 – 2 fresh limes (optional)

2 Tbsp. coconut oil

1 tsp. of natural vanilla powder, essence or paste

2 Tbsp.’s organic pea or hemp seed protein powder (optional)

1 dessert spoon of rice malt syrup or 4 drops of stevia (optional)

Ice

1 tsp. ground cinnamon (optional)

 

How to make…

Remove the top from each coconut, using a meat cleaver to cut a triangle shape, large enough to fit a spoon inside. Pour the coconut water from all the coconuts into a blender and scoop the meat from the inside one or two of the coconuts and add to the bender. Add the remaining ingredients unless you just want to make plain coconut milk. Blend on high until smooth and creamy – around 2 – 3 minutes.

Serve immediately or store in the fridge in an air tight container for up to 3 days.

 

Serves: 2

 

Sally’s Tip’s…Sprinkle with a little ground cinnamon if desired

Freeze any left over coconut milk in ice cube containers to add to cooking or smoothie later on

Fresh coconut milk makes a delicious snack, or add pea protein powder for a satisfying meal replacement.

 

 

 

 

 

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