Creamy Coconut Cinnamon Smoothie
I like to use either coconut milk or fresh raw milk for this recipe. A natural sweetener could be added as well, although the banana gives just the right amount of sweetness for my taste. I have also added fresh pineapple which gives it a nice tropical twist!
I like to use either coconut milk or fresh raw milk for this recipe. A natural sweetener could be added as well, although the banana gives just the right amount of sweetness for my taste. I have also added fresh pineapple which gives it a nice tropical twist!
- Carbohydrate 16.5376500137555 g
- Cholesterol 36.0000000304326 mg
- Fat 11.7012600098906 g
- Fiber 0 g
- Protein 11.5932600097993 g
- Saturated Fat 6.71421000567568 g
- Serving Size 1 1 Serving (362g)
- Sodium 144.18900012173 mg
- Sugar 16.5376500137555 g
- Trans Fat 1.36155600115035 g
- Calories 222 calories
Step-by-step
- Place milk, banana, coconut cream concentrate, vanilla and cinnamon in blender.
- Blend on high for about 30 seconds or until ingredients are well combined.
- Slowly drizzle the virgin coconut oil into the mixture.
Standard morning fruit shakes separate within minutes, whereas this specific combination of coconut cream concentrate and virgin coconut oil creates a more stable emulsion. Emulsification fails completely when fats are added too quickly, so drizzle the liquid coconut oil into the spinning blades in a very thin stream over 15 seconds. High-powered blenders running at 20,000 RPM or greater are required here; underpowered motors leave microscopic chunks of coconut cream that create an unappealing, gritty mouthfeel. Frozen bananas supply pectin and starch, acting as thickeners that outperform fresh fruit by preventing premature liquid separation.
Managing Leftovers and Separation
Refrigerating leftover portions for longer than 12 hours causes the starches to retrograde and the heavy fats to rise to the top, yielding a dense, curdled layer. Reviving this separated liquid requires transferring it back into a blender vessel and processing it on high speed for 20 seconds with two ice cubes to mechanically force the fat droplets back into suspension. Glass mason jars sealed tightly with a rubber gasket prevent refrigerator odors from penetrating the high-fat coconut components during storage.
Fresh Versus Preserved Components
Raw fluid milk introduces live microflora and natural whey proteins that react differently to mechanical shearing than ultra-pasteurized varieties, often producing a lighter foam cap. Using canned coconut milk at a 1:1 ratio instead of concentrated coconut cream drastically alters the final viscosity, turning a rich shake into a thin, watery drink.
