Coconut Cacao Smoothie

Sharing is caring!

A naturally sweet and creamy smoothie made from the flesh and water of a whole, young coconut, antioxidant rich blueberries, and raw cacao powder. 

Coconut Cacao Smoothie

I usually start my day with a nourishing Green Smoothie – however – thanks to this strange Summer we’re having, my plants don’t know what they’re doing – they’ve all gone to seed so quickly. So until I can make it back to the Farmer’s Market to collect some more plant babies, I have to mix things up a little.

I decided to post this on a whim – I whipped it up this morning and it was particularly good so how could I not share it with you? I had a fresh young coconut in the fridge, so used that as a base. I have a nifty little gadget called a Coco Tap which pokes a tidy hole in the coconut, enabling you to easily drain the water out. A cleaver will then make some cuts around the pointed top to create a lid, from there you simply lift it off and scoop out the soft coconut flesh with a spoon. The flesh will be covered in a little debris, so you just rinse that off under running water and you’re good to go.

Coconut Cacao Smoothie – full of antioxidants, magnesium and essential fatty acids. Find it here. Click To Tweet

I’m quite a fan of using a scoop of sprouted plant protein powder in my smoothies also, as I find that protein with breakfast keeps you feeling fuller longer, and combined with a little cinnamon, helps keep those blood sugar levels stable [1, 2]. Cacao of course is a great source of iron, magnesium and flavonoid antioxidants [3-5]. I much prefer using whole cacao nibs in a smoothie than the cacao powder – it is insane – the texture and the taste. Finally, a spoon of chia is always a good idea, both for fibre and those fab omega-3 fatty acids [6].

Hope you enjoy!

Lauren.

Coconut Cacao Smoothie

Bright purple smoothie in a glass jar on the kitchen bench
Print Recipe
5 from 1 vote

Coconut Cacao Smoothie

A naturally sweet and creamy dairy-free smoothie, made with coconut flesh and raw cacao. Serves 1-2.
Prep Time10 mins
Total Time10 mins
Course: Breakfast
Cuisine: Vegan
Servings: 1
Calories: 529kcal

Ingredients

  • 1 whole young coconut
  • 1/2 cup blueberries/strawberries or other
  • 1 scoop sprouted plant protein
  • 1 tablespoon chia seeds
  • 2 tablespoons cacao nibs
  • 1/4 - 1/2 teaspoon cinnamon - depending on your taste
  • 1 teaspoon probiotic powder for a happy tummy
  • Coconut yoghurt - optional to serve

Instructions

  • Open the young coconut, and pour out 1 cup of the water to use in the smoothie, if there is a little left over, keep in the fridge.
  • Scoop the flesh out, rinse it to remove any debris, and add to a blender with the coconut water.
  • Add all other ingredients and blend well.

Nutrition

Calories: 529kcal | Carbohydrates: 70g | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Fiber: 20g | Sugar: 10g | Vitamin C: 7% | Calcium: 186% | Iron: 3%

If you make and enjoy this recipe, please leave a rating!

Coconut Cacao Smoothie

I’d love you to follow me on Instagram
tag me @ascensionkitchen so I can see your creations!  

References:
  1. Chezem, J., Fernandes, N., Holden, J., & Bollinger, L. (2012). Effects of ground cinnamon and apple cider vinegar on postprandial blood glucose levels in healthy adults. Journal of the Academy of Nutrition and Dietetics, 112(9), A43. doi: http://dx.doi.org/10.1016/j.jand.2012.06.148
  2. Magistrelli, A., & Chezem, J.C. (2012). Effect of ground cinnamon on postprandial blood glucose concentration in normal-weight and obese adults. Journal of the Academy of Nutrition and Dietetics, 112(11), 1806-1809. doi: 10.1016/j.jand.2012.07.037
  3. Rein, D., Lotito, S., Holt, R.R., Keen, C.L., Schmitz, H.H., & Fraga, C.G. (2000). Epicatechin in human plasma: In vivo determination and effect of chocolate consumption on plasma oxidation status. The Journal of Nutrition, 130(8), 2109S-14S.
  4. Ding, E.L., Hutfless, S.M., Ding, X., & Girotra, S. (2006). Chocolate and prevention of cardiovascular disease: A systemic review. Nutrition & Metabolism, 3(2). doi:  10.1186/1743-7075-3-2
  5. Afoakwa, E.O., Quao, J., Takrama, J., Budu, A.S., & Saalia, F.K. (2013). Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation. Journal of Food Science and Technology, 50(6), 1097-1105. doi: 10.1007/s13197-011-0446-5
  6. USDA National Nutrient Database. (2016). Basic report: 12006, Seeds, chia seeds, dried. Retrieved from http://ndb.nal.usda.gov/ndb/foods/show/3610?fgcd=&manu=&lfacet=&format=&count=&max=35&offset=&sort=&qlookup=chia

ABOUT THE AUTHOR

Hi I’m Lauren, practising Naturopath, Medical Herbalist, Nutritionist, and essential oils educator in Auckland, New Zealand. I’m incredibly passionate about food as medicine, and helping people connect with the healing power of Nature. I’ve been sharing my recipes and health articles here since 2012.

BNatMed, AdDip NutMed, BCS, Certified FitGenes Practitioner.

More.