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A Toasted Coconut Espresso Smoothie made with good-for-you ingredients and plenty of coconut flavor!
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5 from 3 votes

Toasted Coconut Espresso Smoothie

This toasted coconut espresso smoothie uses toasted shredded coconut and espresso powder for a tasty pick-me-up!
Prep Time5 mins
Total Time5 mins
Course: Drinks
Cuisine: smoothie
Servings: 1
Author: Erin

Ingredients

  • 1 frozen banana*
  • 1 tbsp cacao powder
  • 1 tbsp espresso powder**
  • 2 tbsp chia seeds
  • 1/4 cup toasted shredded coconut
  • 1 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • 1/2 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 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)