Go Back
–+ Ounces
Chocolate coconut smoothie with toasted coconut chips and pistachios on a yellow background
Print

Chocolate Coconut Smoothie

This smoothie is perfect to the last sip! While being high in good fats, it’s also low in sugar and still so rich and delicious that you’ll be craving more.
Course Breakfast
Cuisine Healthy
Prep Time 5 minutes
Servings 10 Ounces
Author Bessie Bakes

Equipment

  • Blender

Ingredients

  • 1 Banana
  • 1/4 cup Pistachios (optional) can be substituted for sliced almonds
  • 1 cup Almond milk If smoothie is too thick you can add more
  • 3 tbsp Toasted coconut chips (optional)
  • 2 1/2 tbsp Cocoa powder
  • 1 Medjool date, pitted can be substituted for maple syrup or honey (to taste)
  • 1/4 tsp Vanilla
  • 1/4 tsp Cinnamon
  • 1/2 tsp Coconut oil (optional)

For the pops, add one of the following

  • 1/8 tsp Xanthan gum or
  • 1/4 tsp Cornstarch or tapioca starch

Instructions

  • Blend all the ingredients together until smooth.
  • For pops: Blend all ingredients together. Add either xanthan gum, cornstarch or tapioca starch, stir and freeze.

Notes

Prep this smoothie in advance

The banana can be peeled and frozen in a container or zip lock bag for later. Milk can be pre-measured and put in the fridge.
You can pre-measure the other ingredients as well, except for the vanilla.  Pour the vanilla in at the last minute!  The other ingredients can be added together (even the coconut oil) in one container for ease of storage.