COCONUT SMOOTHIES
Provided by Bobby Flay
Time 10m
Yield 4 smoothies
Number Of Ingredients 0
Steps:
- The night before, pour an 11.8-ounce can coconut water into an ice cube tray; freeze until solid. To serve, blend 2 cups chopped fresh pineapple, 2 cups 2% Greek yogurt, 1 cup coconut sorbet, 1/2 cup unsweetened coconut milk, 3/4 cup coconut water, 1/4 cup shaved fresh coconut and 6 coconut ice cubes in a blender until smooth. Thin with more coconut water or coconut milk, if desired. Divide among 4 glasses.
TOASTED COCONUT MILK SHAKES
I created this recipe as a reminder of my oldest brother, Brad, a picky eater but one who loved any dessert with coconut. It has a short list of ingredients, but it's certainly tall on coconut flavor! -Laurie Hudson, Westville, Florida
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small skillet, cook and stir coconut over medium-low heat until toasted, 6-8 minutes. Cool completely., Place coconut milk, cream of coconut, 1/4 cup toasted coconut and ice cream in a blender; cover and process until blended., Pour into 4 glasses. Top with whipped cream; sprinkle with remaining coconut. Serve immediately.
Nutrition Facts : Calories 502 calories, Fat 30g fat (23g saturated fat), Cholesterol 58mg cholesterol, Sodium 161mg sodium, Carbohydrate 54g carbohydrate (51g sugars, Fiber 1g fiber), Protein 6g protein.
TOASTED COCONUT COFFEE SMOOTHIE
This creamy, caffeinated vegan smoothie makes for a perfect morning pick-me-up. Hint: be sure to plan ahead! For best results, the banana and the coffee should both be frozen.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 6
Steps:
- Toast the coconut. Heat oven to 325 degrees Fahrenheit and spread coconut on a cookie sheet. Place in oven and toast, stirring every couple of minutes, for 5 - 6 minutes, until fragrant and golden. Watch closely! Coconut can turn from perfectly toasty to burned in a matter of moments.
- Add 1/4 cup of the toasted coconut plus the remaining ingredients into a blender and puree until smooth. Pour into a glass, sprinkle with a little additional toasted coconut if desired, and serve with a straw.
TOASTED COCONUT SMOOTHIE
Treat yourself to this rich and creamy vegan smoothie. Bonus: a full serving of heart-healthy flaxseed is in there, too!
Provided by Kare for Kitchen Treaty
Time 1h10m
Number Of Ingredients 5
Steps:
- Toast the coconut. Heat oven to 325 degrees Fahrenheit and spread coconut on a cookie sheet. Place in oven and toast, stirring every couple of minutes, for 5 - 6 minutes, until fragrant and golden. Watch closely! Coconut can turn from perfectly toasty to burned in a matter of moments.
- Add 1/4 cup of the toasted coconut plus the remaining ingredients into a blender and puree until smooth. Pour into a glass, sprinkle with a little additional toasted coconut if desired, and serve with a straw.
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- Place the coconut in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the coconut is fragrant and golden brown, about 3 minutes. Stay at the stove because the coconut can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
- Preheat the oven to 350 degrees Fahrenheit. Place the coconut on a baking sheet in a single layer. Bake for about 4 to 5 minutes until fragrant and golden brown, stirring once. Do not stray far from the oven, since the coconut can go from toasted to burned quickly. Remove immediately and transfer to a plate to stop the cooking.
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