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
- 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
Toasted Coconut Espresso Smoothie
- 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
- 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.