A rich yet healthy smoothie made with three kinds of coconut—coconut oil, coconut milk and toasted coconut—for the ultimate Coconut Espresso Smoothie recipe.
It’s Monday morning, so I say bring on the espresso! In smoothie form of course, because I’m all about smoothies forever and always.
This smoothie was created purely because I wanted coffee one day, and I’m so over hot coffee these days. I mean, I’m always over it, but after forcing myself to drink it most mornings in the winter, I start craving cold coffee again when the weather is nicer. The obvious choice is cold brew, but I didn’t want to wait eight hours for the coffee to steep, so an espresso smoothie was the obvious second choice.
I’ve made a handful of coffee smoothies before—like this peanut butter espresso smoothie and this coffee turmeric smoothie—so I figured why not try out a toasted coconut version? Because coconut is my JAM.
I hate to be that person talking about the weather (snooooooze fest), but I feel weird NOT mentioning how much I enjoyed getting to spend time outside over the weekend. It was practically spring! The entire weekend was a good mix of work and spending time outside with Miguel and Layla, aka my perfect weekend. As I just mentioned, warmer weather makes me crave smoothies even more, so the weekend was obviously filled with smoothies.
I made this a second time and forced Miguel to try it to make sure he approved. Luckily he did—I mean, how could he not?! It’s banana, cacao, espresso powder, chia seeds, vanilla extract, coconut oil, coconut milk, and toasted coconut. Triple the coconut=triple the flavor. Ever since making this bread recipe, I’m all about using all three forms of coconut when creating a coconut-y recipe. It’s necessary!
Tip: I recommend using espresso powder rather than instant coffee, though instant coffee will work too. Espresso powder has a stronger and overall better flavor to it in my opinion.
This espresso smoothie is quite possibly the best on-the-go breakfast option and it’s an awesome afternoon pick-me-up, too! I hope you give it a try.Print
Toasted Coconut Espresso Smoothie
- Yield: 1 1x
- 1 frozen banana*
- 1 tbsp cacao powder
- 1 tbsp espresso powder**
- 1–2 tbsp chia seeds
- 1/4 cup toasted shredded coconut
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
- 1/2 cup coconut milk***
- Preheat oven to 350°.
- Spread shredded coconut out onto a baking sheet and toast coconut for 5-10 minutes, or until slightly browned; set aside.
- Place all ingredients into a blender and pulse until smooth.
*If you don’t have a frozen banana, use a room temp banana and then add 4-6 ice cubes to the blender **You can also use 1 tsp instant coffee if you don’t have espresso powder ***I used coconut milk from a carton (like the So Delicious kind), but canned coconut milk should work too, as long as you get a mixture of the cream and the liquid within the can (aka, not JUST the creamy part)