This healthy & delicious smoothie tastes more like a decadent dessert than a nutritious way to start the day. The natural sweetness of the orange & carrots are balanced by a trio of complementary spices! While a spoonful of homemade coconut whipped cream serves as the perfect finishing touch!

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

Prep time: 10 minutes
Serves 2

Coconut Whipped Cream Ingredients:

1 13.5-oz. can 100% organic coconut milk, chilled
1-2 T. real maple syrup from Vermont (optional)
1 t. organic orange zest (optional)

Smoothie Ingredients:

• 1 cup coconut milk
• 1 large organic banana, cut into chunks & frozen
• 2 large stalks organic celery, roughly chopped
• 1 large organic orange, peeled
• 4 large organic carrots, roughly chopped
• 3/4 tsp. organic & gluten free ground cinnamon
• 3/4 tsp. organic ground allspice
• 1/2 tsp. ground nutmeg
• 4-6 ice cubes
• organic & gluten free ground cinnamon (optional garnish)
• Finely chopped organic walnuts (optional garnish)

Instructions:

1. Chill coconut milk in refrigerator for several hours or overnight. To prepare, remove can from refrigerator without shaking or turning & remove lid.
2. Scoop out the solidified “cream” from the top of the can & transfer to a mixing bowl. Reserve remaining liquid coconut milk to use in smoothie.
3. Add maple syrup & orange zest (if desired) to mixing bowl & blend until light and airy.
4. Allow coconut cream to warm up slightly before blending if lumps occur.