Carrot Cake Smoothie with Coconut Whipped Cream
This healthy and delicious smoothie tastes more like a decadent dessert than a nutritious snack or breakfast!
Equipment
Ingredients
Coconut Whipped Cream Ingredients
- 1 13.5 oz can coconut milk chilled
- 1-2 Tablespoons real maple syrup optional
- 1 teaspoon orange zest optional
Carrot Cake Smoothie Ingredients
- 1 cup coconut milk
- 1 large frozen banana cut into chunks
- 2 stalks celery roughly chopped
- 1 large orange peeled
- 4 large carrots roughly chopped
- ¾ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¾ teaspoon allspice
- 4-6 ice cubes
Instructions
- To make the coconut whipped cream, chill the coconut milk in the fridge for several hours or overnight. To prepare, remove the can from the fridge without shaking or turning it and remove the lid.
- Scoop out the solidified "cream" from the top of the can and transfer it to a mixing bowl. Reserve the remaining coconut milk for the smoothie.
- Add the maple syrup and orange zest, if desired, to the mixing bowl and blend with a hand mixer until light and airy. You may need to allow the coconut cream to warm up a bit before blending if lumps persist. Cover and place in the fridge until ready to use.
- To make the smoothie, add the coconut milk and frozen banana chunks to a high-speed blender and blend until smooth, around 30 seconds.
- Add the celery, orange, carrots, cinnamon, allspice, nutmeg, and ice cubes. Blend on high speed until completely combined and creamy.
- Pour into glasses and top with a scoop of coconut whipped cream.
- Garnish with a dash of cinnamon, finely chopped walnuts, shredded coconut, or shredded carrot.
NUTRITION
Serving: 1g | Calories: 794kcal | Carbohydrates: 50g | Protein: 8g | Fat: 69g | Saturated Fat: 61g | Polyunsaturated Fat: 4g | Sodium: 135mg | Fiber: 7g | Sugar: 24g
Notes
For best results, use coconut milk that does not contain guar gum to make the whipped cream.
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