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This healthy + delicious smoothie tastes more like a decadent dessert than a nutritious way to start the day.
The natural sweetness of the orange + carrots is balanced by a trio of complementary spices, while a spoonful of homemade coconut whipped cream serves as the perfect finishing touch.
Tip: For best results, use coconut milk that does not contain guar gum to make the whipped cream.
Prep time: 10 minutes
Coconut Whipped Cream Ingredients:
1 13.5-oz. can coconut milk, chilled
1-2 T. maple syrup (optional)
1 t. orange zest (optional)
1 c. coconut milk
1 large banana, cut into chunks and frozen
2 large stalks celery, roughly chopped
1 large orange, peeled
4 large carrots, roughly chopped
¾ t. cinnamon
¾ t. ground allspice
½ t. ground nutmeg
4-6 ice cubes
Finely chopped walnuts
- Chill coconut milk in refrigerator for several hours or overnight. To prepare, remove can from refrigerator without shaking or turning + remove lid. Scoop out the solidified “cream” from the top of the can + transfer to a mixing bowl. Reserve remaining liquid coconut milk to use in smoothie.
- Add maple syrup + orange zest, if desired, to mixing bowl + blend until light + airy. Allow coconut cream to warm up slightly before blending if lumps persist. Cover + place bowl in the refrigerator until ready to use.
- Add the coconut milk + frozen banana to a high-speed blender + blend until smooth, around 30 seconds.
- Add celery, orange, carrots, cinnamon, allspice, nutmeg + ice cubes. Blend on high speed until completely combined + creamy, approximately 1-2 minutes.
- Pour into glasses + top with a scoop of coconut whipped cream. Garnish with a dash of cinnamon or finely chopped walnuts, if desired + serve immediately. Enjoy!
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