Toasted Coconut Coffee Smoothie Food
GOOD MORNING COFFEE LOVER'S SMOOTHIE
Learn how to make a coffee smoothie with brewed coffee! This delicious, easy coffee smoothie recipe has a hint of chocolate from cacao powder, a boost of protein from collagen peptides and nut butter, and makes a great morning pick-me-up or post-workout breakfast.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Breakfast Dairy Free Gluten Free Grain Free Snack
Time 5m
Number Of Ingredients 8
Steps:
- In a large high-powered blender, add in all ingredients and blend on high for 1-2 minutes or until all ingredients are well combined. If necessary, add in more almond milk to thin the smoothie. Makes 1 smoothie.
Nutrition Facts : ServingSize 1 smoothie, Calories 292 kcal, Carbohydrate 37.5 g, Protein 17.7 g, Fat 9.7 g, SaturatedFat 1.5 g, Fiber 9.4 g, Sugar 16.9 g
TOASTED COCONUT COLD-BREW ICED COFFEE
This refreshing drink gets infused with rich coconut flavor in two ways: a nutty, toasted coconut syrup and a creamy coconut milk floater.
Provided by Kat Boytsova
Categories Drinks Coffee Summer Coconut Non-Alcoholic
Yield 1 serving
Number Of Ingredients 7
Steps:
- Make the toasted coconut syrup:
- Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
- Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.
- Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.
- Make the drink:
- Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.
- Do Ahead
- Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.
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