It ceases to amaze me how this little recipe can trump superfood smoothies that throw in everything but the kitchen sink and take half the morning to make.
.66 cup young coconut pulp
8 ounce coconut water, more or less, depending on thickness preference and meatiness of young coconut pulp
1 ounce brazil nuts or pine nuts, soaking optional for Brazil nuts (1-2 hours), soak pine nuts 1-2 hours
1 heaping tablespoon of cacao powder
sprinkle Himalayan Crystal Salt
sweetener of your choice, optional
Open the young coconut and drain the water into a bowl. Scoop out the young coconut pulp. Add young coconut pulp and water to the blender, along with the other ingredients.
Start blending on low, scrape down the mixture. Then turn up the blender to high until well blended. Pour into a large glass and enjoy!
I find this smoothie works best with the meaty kind of young coconut. If you don’t have enough young coconut pulp, you can open another young coconut. If you have only one young coconut, you can add coconut flour, dried coconut, or some avocado to thicken up the mixture.
Variation: Use 1) macadamia nuts (soaking optional, 1-2 hours) for a milder flavor (you might want to increase amount of coconut water because of the high oil content of mac nuts), or 2) hemp seeds (unsoaked) or almonds (soaked 10-12 hours) for a lighter smoothie.