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Carrot Cake Smoothie
James @ FoodFlavorFacts

Carrot Cake Smoothie with Coconut Whipped Cream

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Prep Time 10 minutes
Servings: 2 people
Course: Drinks, Snack
Ingredients Method Notes

Ingredients
  

Coconut Whipped Cream Ingredients:
  • 1 13.5oz can coconut milk, chilled
  • 1-2 Tbsp maple syrup (optional)
  • 1 tsp orange zest (optional)
Smoothie Ingredients:
  • 1 cup coconut milk
  • 1 each large banana, cut into chunks and frozen
  • 2 each large stalks of celery, roughly chopped
  • 1 each large orange, peeled
  • 4 each large carrots, roughly chopped
  • ¾ tsp cinnamon
  • ¾ tsp ground allspice
  • ½ tsp ground nutmeg
  • 4-6 each ice cubes
Optional Garnish:
  • Ground cinnamon
  • Finely chopped walnuts

Method
 

  1. Chill coconut milk in the refrigerator for several hours or overnight. To prepare, remove the can from the fridge without shaking or turning and remove the lid. Scoop out the solidified “cream” from the top of the can and transfer to a mixing bowl. Reserve the remaining liquid coconut milk to use in a smoothie.
  2. Add maple syrup and orange zest, if desired, to a mixing bowl and blend until light and airy. Allow coconut cream to warm up slightly before blending if lumps persist. Cover and place the bowl in the refrigerator until ready to use.
  3. Add the coconut milk and frozen banana to a high-speed blender and blend until smooth, around 30seconds.
  4. Add celery, orange, carrots, cinnamon, allspice, nutmeg, and ice cubes. Blend at high speed until thoroughly combined and creamy, approximately 1-2 minutes.
  5. 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!

Notes

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