Toasted Coconut Espresso Smoothie

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 smoothie! What can I say? I'm a smoothie lover through and through. 

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. 

ESPRESSO SMOOTHIE INGREDIENTS

• banana
• cocoa powder
• espresso powder
• chia seeds
• toasted coconut
• coconut oil
• vanilla extract
• coconut milk

As you can see, there are THREE kinds of coconut in this smoothie: toasted shredded coconut, coconut oil and coconut milk for optimal coconut flavor. 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?! 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. 

HOW TO TOAST COCONUT

Fact: toasted coconut has a stronger/better flavor than regular shredded coconut. No seriously, it's true! But, toasting it can be a little tricky. Let's walk through how to perfectly toast coconut.

Step 1: Heat oven to 350° and pour shredded coconut out onto a baking sheet.

Step 2: Toast coconut in the oven for 5-7 minutes. You want to keep your eyes on the coconut, so after 5 minutes, open your oven to see the status of the coconut. You want the coconut to be slightly golden in color. Be careful though--it goes from slightly golden to burnt quite quickly. Basically, the trick is to keep your eyes on the coconut--don't forget about it and allow it to burn like I've done!

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. 

MORE SMOOTHIE RECIPES

• peanut butter espresso smoothie
• coffee turmeric smoothie
• raspberry pistachio smoothie 

Toasted Coconut Espresso Smoothie

This toasted coconut espresso smoothie uses toasted shredded coconut and espresso powder for a tasty pick-me-up!

5 from 3 votes

Print Pin Rate

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 1

Author: Erin

Ingredients

• 1 frozen banana
• 1 tablespoon cacao powder
• 1 tablespoon espresso powder
• 2 tablespoon chia seeds
• ¼ cup toasted shredded coconut
• 1 tablespoon coconut oil
• ½ teaspoon vanilla extract
• ½ cup coconut milk

Instructions

• 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.
• Enjoy!

Notes

*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 teaspoon 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)

Nutrition

Calories: 751kcal | Carbohydrates: 53g | Protein: 11g | Fat: 61g | Saturated Fat: 48g | Sodium: 31mg | Potassium: 1154mg | Fiber: 17g | Sugar: 17g | Vitamin A: 76IU | Vitamin C: 11mg | Calcium: 172mg | Iron: 8mg

Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!