I’m typically a chocolate dessert kind of girl, and my husband is a true believer that lemon and lime don’t really belong in a dessert. That said, in the heat of summer (as I type this), and when I’m in one of my favorite vacation spots, Naples Florida, I get this sudden craving for key lime pie. The slightly tangy and sweet treat really seems to satisfy!
Key Lime Coconut Smoothie
I’m not sure if anyone else’s brain works this way, or if it’s just me, but when I’m out for a run I often create recipes (mainly smoothies) in my head. I can picture and taste the final outcomes. When I get back home I often try to recreate that image. Sometimes it’s a fail, but often it just needs some slight tweaking. That was just the case with this smoothie. I was so hot after an 80-degree run that this sounded so good. I ended up making it twice as I felt the first time didn’t quite have enough lime tang to it.
The end result is a tasty and healthy take on the traditional sugar-laden pie (50 plus grams of added sugar!). This smoothie can fit the bill of a very filling breakfast or dessert. If you’re doing it for dessert you may want to add a little maple syrup, for breakfast I would skip it!
Enjoy and let me know what you think if you give it a try!
Equipment
- 1 High-Speed Blender
Ingredients
- 1.5 cup Water
- 1 cup Ice
- 1/4 cup lime juice
- 1/2 tsp lime zest
- 1` cup coconut yogurt
- 1/2 cup soaked cashews soaked in water for at least 15 minutes
- 1 tbsp chia seeds soaked in water for at least 15 minutes
- 4 tbsp hemp seeds could sub a vanilla protein powder
- 1 frozen banana
- 1 cup frozen riced cauliflower
- 2 cups spinach loosely packed
- 1 tsp vanilla
- 1 tbsp maple syrup optional
Instructions
- Soak cashews and chia seeds in water for at least 15 minutes to make smoothie creamier and more bioavailable (absorbable to the body).
- Place all ingredients in blender and blend until smooth.
- Serve as is, or top with a little coconut whip and toasted coconut flakes!
