Toasted Coconut Espresso Smoothie
This toasted coconut espresso smoothie uses toasted shredded coconut and espresso powder for a tasty pick-me-up!
- 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
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)
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