This gentle smoothie brings together the flesh of a young coconut and raw cacao for a naturally sweet, creamy result with no dairy whatsoever. Rich in minerals and good fats, it provides steady energy that lasts until the next meal. A few minutes are all it takes to put together, as long as you have a young coconut on hand.
Coconut and cacao smoothie
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Ingredients
- 1 whole young coconut (flesh and water)
- 1/2 cup blueberries, strawberries or other red berries
- 1 scoop chocolate-maca protein powder (such as Epic Protein)
- 1 tbsp chia seeds
- 2 tbsp raw cacao nibs
- 1/4 to 1/2 tsp cinnamon, to taste
- 1 tsp vanilla-flavoured probiotic powder
- Coconut yoghurt (optional, to serve)
Preparation
- Open the young coconut and set aside 1 cup of its water for the smoothie (keep the rest in the fridge).
- Scoop out the flesh, rinse it to remove any debris, then put it in the blender with the reserved coconut water.
- Add all the other ingredients and blend until perfectly smooth.
- Serve as it is, or with a spoonful of coconut yoghurt on top.
Tip
No young coconut? An unsweetened raw coconut drink from the shop can stand in, as long as you keep a little grated coconut flesh for the texture.
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FAQ: your questions about the coconut and cacao smoothie
How do you eat coconut flesh?
It all depends on ripeness. The flesh of a young coconut is translucent, soft and eaten with a spoon, almost like a custard: it is the ideal form for a smoothie, where it brings creaminess without added fat. The flesh of a mature coconut is firm and white: you grate it, shave it, or blend it with water to make a plant milk. It also goes straight into a fruit salad, a curry or a granola. Dried in thin strips in the dehydrator, it becomes a crunchy snack that keeps for several weeks.
How do you eat fresh coconut?
Start by piercing one of the three eyes with the tip of a knife to collect the water, then split the shell by tapping steadily around its equator with the back of a heavy knife, turning it as you go. The flesh can then be prised out with a sturdy spoon or an oyster knife. Eat it raw, in chunks, shavings or grated: it works just as well with fruit as with savoury dishes. Once opened it keeps for two to three days in the fridge in a sealed container, or several months in the freezer, grated and portioned.
How do you make a smoothie with chia seeds?
Two approaches give very different results. The first is to blend them straight in with the other ingredients: they break down and thicken the drink moderately, and it is best drunk right away. The second, more interesting, is to let them swell for ten to fifteen minutes in a little liquid before adding them: they then form a gel that gives a velvety texture and a longer-lasting sense of fullness. Allow one tablespoon per large glass, no more, and remember to drink enough: chia absorbs up to ten times its volume in water.
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