Carrot Cake & Coconut Cream Smoothie

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Carrot Cake Smoothie

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Try this delicious carrot cake and coconut cream smoothie. You’ll absolutely love it.

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  • 1 can coconut milk
  • 1 large banana (frozen in pieces)
  • 2 stalks of celery (chopped)
  • 1 large orange (peeled)
  • 4 large carrots (chopped)
  • 1 teaspoon cinnamon
  • 1 teaspoon ground spice
  • 1/2 teaspoon ground nutmeg
  • 5 ice cubes

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The ingredients should not be too hard to find for this recipe. They are all usually available at most grocery stores. You can play around with the desired specifications to match your tastes, but I’ve listed the portions I use to make this smoothie.

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Step by Step Instructions

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Step 1

The first step is to chill the coconut milk overnight. When it is chilled, you’ll remove from the refrigerator, open the can, and remove the cream from the can placing it into a mixing bowl. The liquid that is left behind you’ll want to keep to use in the smoothie later.

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Step 2

Add maple syrup to the mixing bowl containing the coconut milk and lightly blend. Be sure that all lumps are removed, the texture should be light and airy. You’ll then cover and place in the refrigerator until it’s ready for use.

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Step 3

In this step, you’ll add the pieces of frozen banana and the liquid of the coconut milk to a mixing blender and blend for up to 30 seconds.

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Step 4

Add the chopped celery and carrots. You’ll then add all the spices. This includes the cinnamon, nutmeg and allspice. Blend on high until it’s creamy in texture. It should take about 2 minutes.

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Step 5

It’s now ready to serve! Pour the carrot cake blended mixture into a glass. You’ll then get the refrigerated coconut milk and add a scoop on top of the carrot cake mixture. Voila, you’ve just made a carrot cake and coconut cream smoothie!

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