This smoothie is sweet with a bit of spiciness from the ginger. If you are not a fan of ginger, then you can easily decrease the amount or leave it out entirely.
1/4 cups apple juice 1 pinch coconut, grated or. . . 1 tablespoon coconut milk * 1/2 banana 1/4 teaspoons ginger root ‐‐ fresh, peeled, grated 1/2 cups crushed ice ‐‐ or 2 small ice cubes
* can be made from fresh or dried coconut or purchased bottled.
Do not use the canned coconut mix for mixed drinks as it is very sweet and different. If using fresh coconut, cut coconut meat into 1ʺ pieces & place equal amounts of coconut & hot water in food processor or blender. Puree at high speed for a couple of minutes, let steep for 30 minutes. Then pour into a strainer set over a bowl. Press on the pulp and squeeze by the handful to extract as milk as possible. Pour the milk through a fine‐mesh strainer. For dried coconut: use 1 cup p unsweetened, dried coconut with 1 1/2 cups hot tap water. Allow to stand for 5 minutes. Puree one minute and proceed as above. Will keep up to three days refrigerated and indefinitely, if frozen.
Blend all ingredients in a blender or food processor until smooth.
In case you aren’t aware of their myriad health benefits, or just need a quick refresher, allow us to highlight this superfood with the following bullet points:
Monounsaturated fats found in coconut don’t readily store as body fat, but rather burn up quickly for energy
Aids weight loss (how may fat native tropical islanders do you know?)
Excellent for skin and hair
Antibacterial, anti-fungal, antiviral
Supports a healthy heart
Boosts the immune system
Improves digestion and absorption of fat-soluble vitamins and amino acids