Carrot Cake Smoothie with Coconut Whipped Cream
This healthy and delicious smoothie tastes more like a
decadent dessert than a nutritious way to start the day. The natural sweetness
of the orange and carrots are balanced by a trio of complementary spices, while
a spoonful of homemade coconut whipped cream serves as the perfect finishing
Tip: For best results, use coconut milk that does not contain guar gum to make the whipped cream.
Prep time: 10 minutes
Coconut Whipped Cream Ingredients:
1 13.5-oz. can coconut milk, chilled
1-2 T. maple syrup (optional)
1 t. orange zest (optional)
1 c. coconut milk
1 large banana, cut into chunks and frozen
2 large stalks celery, roughly chopped
1 large orange, peeled
4 large carrots, roughly chopped
¾ t. cinnamon
¾ t. ground allspice
½ t. ground nutmeg
4-6 ice cubes
Finely chopped walnuts
- Chill coconut
milk in refrigerator for several hours or overnight. To prepare, remove can
from refrigerator without shaking or turning and remove lid. Scoop out the
solidified “cream” from the top of the can and transfer to a mixing bowl.
Reserve remaining liquid coconut milk to use in smoothie.
- Add maple syrup
and orange zest, if desired, to mixing bowl and blend until light and airy.
Allow coconut cream to warm up slightly before blending if lumps persist. Cover
and place bowl in refrigerator until ready to use.
- Add the coconut
milk and frozen banana to a high-speed blender and blend until smooth, around
- Add celery, orange,
carrots, cinnamon, allspice, nutmeg, and ice cubes. Blend on high speed until
completely combined and creamy, approximately 1-2 minutes.
- Pour into glasses and top with a scoop of coconut whipped cream. Garnish with a dash of cinnamon or finely chopped walnuts, if desired, and serve immediately. Enjoy!