This Toasted Coconut Smoothie is like pillows of golden sunshine! Sugar-free, it’s sweetened with date and bananas. Turmeric, ginger, cinnamon and vanilla give it a hint of the exotic. Vegan and healthy – a happy start to your morning!
I’m going to be upfront here. I’m not a huge smoothie fan. I’ve never liked the idea of smoothie bowls and rarely order a smoothie- if ever! My husband, on the other hand, discovered this Toasted Coconut Smoothie down here in Santa Barbara and developed an instant addiction.
He just kept buying them, like every day, for weeks! Finally, I stole a sip of his, and in just one sip, I immediately knew why. It was like this huge flood of serotonin hit my brain. Absolutely fantastic!
Balanced, earthy, not too sweet, but yet exotic and warm, like sunshine, somewhere tropical, while lying in a hammock under a palm tree next to breezy ocean. All this in one sip.
So for several months now, instead of going out to get his favorite smoothie, I’ve been making it at home for him, slowly perfecting it. Now I’m addicted too! I just love how this makes me feel. It feels so happy!
As you see this Toasted Coconut Smoothie is made with toasted coconut (this is key), banana, orange, dates, turmeric, and ginger (root or ground) and cinnamon, vanilla extract, nut milk and optional bee pollen which we added for allergies (a godsend).
***You can leave the bee pollen out if vegan.
Anyhow, here’s the recipe in case you are in a smoothie rut or need a little cheering up.
This makes one large Toasted Coconut Smoothie that can be split in two if you like. A very cheery start to your morning.
- 1/4 cup toasted coconut, plus more for sprinkling
- 1 banana
- juice of 1 orange (or sub the whole orange, or 1 cup pineapple)
- 3 Medjool dates (pitted)
- 2 teaspoons turmeric root (or 1/2 teaspoon ground turmeric)
- 2 slices ginger ( 1/2 teaspoon ground ginger)
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1 teaspoon bee pollen (optional, for allergies, not vegan)
- 1/2 cup nut milk
- 2 cups ice ( please don’t leave out!!!)
Toast the coconut flakes in a dry skillet over medium-low heat until golden and fragrant. This is key.
To get smoothie to mound up like the photo, add 1/2 cup more ice.
Pour into a 16 ounce glass and top with toasted coconut.
The ice turns this from good, to heavenly. Trust me.
I’m sure frozen bananas would work too.
Keywords: vegan smoothie, coconut smoothie, turmeric smoothie, vegan smoothie recipes, toasted coconut smoothie