Best 3 Toasted Coconut Coffee Smoothie Recipes

In the realm of delightful morning beverages, the toasted coconut coffee smoothie reigns supreme, captivating taste buds with its harmonious blend of rich coffee, creamy coconut, and a touch of tropical sweetness. This exquisite concoction is not merely a smoothie; it's an experience that transports you to a sun-kissed beach, where the aroma of toasted coconut mingles with the invigorating scent of freshly brewed coffee. With its velvety texture, tantalizing flavor profile, and energizing effect, the toasted coconut coffee smoothie is the perfect companion for a vibrant start to your day or a refreshing pick-me-up in the afternoon.

Check out the recipes below so you can choose the best recipe for yourself!

TOASTED COCONUT COFFEE SMOOTHIE

Toasted Coconut Coffee Smoothie image

This creamy, caffeinated vegan smoothie makes for a perfect morning pick-me-up. Hint: be sure to plan ahead! For best results, the banana and the coffee should both be frozen.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 6

Ingredients

1/4 cup sweetened flaked coconut plus a little more for garnish (if desired)
1 cup canned lite coconut milk
1/2 cup coffee (frozen into ice cubes)
1 large banana (frozen (slice the banana before freezing for easier blending later on))
2 tablespoons ground flaxseed
1 teaspoon vanilla extract

Steps:

Toast the coconut. Heat oven to 325 degrees Fahrenheit and spread coconut on a cookie sheet. Place in oven and toast, stirring every couple of minutes, for 5 - 6 minutes, until fragrant and golden. Watch closely! Coconut can turn from perfectly toasty to burned in a matter of moments.
Add 1/4 cup of the toasted coconut plus the remaining ingredients into a blender and puree until smooth. Pour into a glass, sprinkle with a little additional toasted coconut if desired, and serve with a straw.

TOASTED COCONUT SMOOTHIE

Toasted Coconut Smoothie image

Treat yourself to this rich and creamy vegan smoothie. Bonus: a full serving of heart-healthy flaxseed is in there, too!

Provided by Kare for Kitchen Treaty

Time 1h10m

Number Of Ingredients 5

Ingredients

1/4 cup sweetened flaked coconut plus a little more for garnish (if desired)
1 cup lite coconut milk
1 large banana (frozen (it's easier when you slice the banana before freezing))
2 tablespoons ground flaxseed
1 teaspoon vanilla extract

Steps:

Toast the coconut. Heat oven to 325 degrees Fahrenheit and spread coconut on a cookie sheet. Place in oven and toast, stirring every couple of minutes, for 5 - 6 minutes, until fragrant and golden. Watch closely! Coconut can turn from perfectly toasty to burned in a matter of moments.
Add 1/4 cup of the toasted coconut plus the remaining ingredients into a blender and puree until smooth. Pour into a glass, sprinkle with a little additional toasted coconut if desired, and serve with a straw.

TOASTED COCONUT COLD-BREW ICED COFFEE

Toasted Coconut Cold-Brew Iced Coffee image

This refreshing drink gets infused with rich coconut flavor in two ways: a nutty, toasted coconut syrup and a creamy coconut milk floater.

Provided by Kat Boytsova

Categories Drinks Coffee Summer Coconut Non-Alcoholic

Yield 1 serving

Number Of Ingredients 7

Ingredients

For the toasted coconut syrup:
3/4 cup unsweetened shredded coconut
1/4 cup plus 2 tablespoons sugar
2 tablespoons honey
For the drink:
6 ounces cold brew
Coconut milk (for serving)

Steps:

Make the toasted coconut syrup:
Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.
Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.
Make the drink:
Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.
Do Ahead
Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.

Tips:

For the best flavor, use fresh coconut meat. You can find it in the produce section of most grocery stores.
If you don't have time to toast the coconut, you can use unsweetened shredded coconut instead. Just be sure to add a little extra sugar to the smoothie to compensate for the lack of sweetness.
This smoothie is a great way to use up leftover coconut milk. You can also use it in place of regular milk in other recipes, such as pancakes, waffles, and oatmeal.
To make a vegan version of this smoothie, use almond milk or soy milk instead of cow's milk. You can also use maple syrup or agave nectar instead of honey.
This smoothie is a great source of healthy fats, protein, and fiber. It's also a good way to get your daily dose of fruits and vegetables.

Conclusion:

This toasted coconut coffee smoothie is a delicious and refreshing way to start your day. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for a healthy and satisfying breakfast or snack, give this smoothie a try. You won't be disappointed!