Name: Carrot Cake Smoothie with Coconut Whipped Cream
Prep time: 10 min
Total time: 10 min
Ingredients: 13.5 oz. coconut milk (can, chilled); 1-2 tablespoons maple syrup (optional); 1 tablespoon orange zest (optional); 1 c. coconut milk; 1 large banana (cut into chunks and frozen); 2 stalks celery (large, roughly chopped); 1 large orange (peeled); 4 large carrots (roughly chopped); ¾ tablespoon cinnamon; ¾ tablespoon ground allspice; ½ tablespoon ground nutmeg; 4-6 ice cubes; Ground cinnamon; walnuts (finely chopped)

Carrot Cake Smoothie with Coconut Whipped Cream

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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 touch.

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Prep Time 10

Total Time 10

Servings: 2 servings

Course: Dessert

Cuisine: American

Calories: 639

Ingredients Method Nutrition Notes

Ingredients

Coconut Whipped Cream Ingredients:

13.5 oz. coconut milk can, chilled
1-2 tablespoons maple syrup optional
1 tablespoon orange zest optional

Smoothie Ingredients:

1 c. coconut milk
1 large banana cut into chunks and frozen
2 stalks celery large, roughly chopped
1 large orange peeled
4 large carrots roughly chopped
¾ tablespoon cinnamon
¾ tablespoon ground allspice
½ tablespoon ground nutmeg
4-6 ice cubes

Optional Garnish:

Ground cinnamon
walnuts finely chopped

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Method

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 30 seconds.
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!

Nutrition

Calories: 639kcalCarbohydrates: 16gProtein: 6gFat: 66gSaturated Fat: 59gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 45mgPotassium: 724mgFiber: 1gSugar: 5gVitamin A: 351IUVitamin C: 5mgCalcium: 81mgIron: 10mg

Notes

For best results, use coconut milk that does not contain guar gum to make the whipped cream.

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Carrot Cake Smoothie with Coconut Whipped Cream