I love coconut milk. Funny thing, it wasn’t always the case. Even though I grew up in Hawaii, I largely stayed away from tropical fruit. Why? I didn’t care for them when I was younger. I preferred run-of-the-mill fruits like apples and bananas.
Two years ago, I traveled with my family to Hawaii for a couple of months and rediscovered coconuts. I had my first taste of an island Pina Colada and the rest was history. Now, I love all things coconut – the milk, the water, the meat (which I dry and shred for baking).
My new favorite way to enjoy coconut milk is in smoothies. I make smoothies nearly everyday because my middle son prefers them over raw milk. So I’m always coming up with healthy, sugar-free recipes that he’ll love.
This recipe calls for either almonds or almond butter that’s been soaked overnight. Soaking helps to improve their nutritional value and digestibility. This may seem like a new concept, but many cultures have been doing this practice for centuries. Just soak raw, organic almonds in a bowl of water and a tablespoon of raw apple cider vinegar overnight. In the morning, drain it and use it right away for the smoothie.
Vegan Coconut Smoothie Recipe
- 1 cup of organic coconut milk
- 1 frozen banana
- 1/8 cup almonds (raw and soaked for 10 hours) or 2 tbsp raw, soaked almond butter (buy it here)
- 1 tsp organic Chia seeds
Tools & Equipment
Put everything into a blender and “smooth it” as my son would say until it’s creamy. Enjoy!
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