If you like carrot cake then you will like this healthy and delicious carrot cake smoothie with coconut whipped cream. This 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, with a spoonful of homemade coconut whipped cream serves as the perfect finishing touch.
Tip: For best results, use coconut milk that does not contain guar gum to make the whipped cream.
Carrot Cake Smoothie with Coconut Whipped Cream
Prep time: 10 minutes
Coconut Whipped Cream Ingredients:
1 13.5-oz. can coconut milk, chilled
1-2 T. maple syrup (optional)
1 t. orange zest (optional)
1 c. coconut milk
1 large banana, cut into chunks and frozen
2 large stalks celery, roughly chopped
1 large orange, peeled
½ t. ground nutmeg
4 large carrots, roughly chopped
¾ t. cinnamon
¾ t. of ground allspice
4-6 ice cubes
Finely chopped walnuts
1. Chill coconut milk in refrigerator for several hours or overnight.
2. 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.
3. Add maple syrup and orange zest if desired, to the mixing bowl and blend until light and airy. Allow the coconut cream to warm up slightly before blending, if lumps persist.
4. Cover the bowl and place in the refrigerator until ready to use.
Copy this into your recipe diary. If you like this Carrot Cake Smoothie with Coconut Whipped Cream recipe share with family and friends or bookmark this page to your browser. Definitely a carrot cake smoothie recipe to try.
Get this lemon zest grater here.