Although there are a few extra steps involved in making this recipe, the results are other-worldly delicious. This is one of my favorite smoothies! Toasting the coconut enhances the flavor, and the coconut ice gives the smoothie a gentle sweetness without adding any refined sugars. In addition to its transcendent flavor, this smoothie also happens to be very beneficial for after exercise, due to the electrolyte-rich coconut water and the restorative and energizing maca root. Taste and believe.
1⁄4 cup dried, unsweetened, shredded coconut
1⁄4 cup unsalted macadamia nuts
2 teaspoons maca powder
1 1⁄2 cups coconut water
2 cups ice made from freezing coconut water in ice cube trays
In a small skillet, toast the coconut over medium-high heat, stirring constantly to prevent burning, until golden (about 2 minutes). Transfer immediately to a bowl and let cool. Blend the toasted coconut, macadamia nuts, maca, and coconut water together into a creamy milk base. Once smooth, add the coconut ice and blend until frosty. Makes two 12-ounce servings.
Reprinted with permission from Superfood Smoothies. Photo by Julie Morris.