Coconut Beverage Recipes

Chocolate Coconut Banana Protein Shake

If you workout then you probably already know the importance of taking protein powder to help “refuel” after a strenuous workout. Taking just the same thing all the time though gets boring, so I’ve come up with some different ways to jazz up a regular old protein shake.

This is one that I really like, using the Double Bonded Chocolate Protein Powder. The frozen banana adds a wonderfully creamy texture and the xanthan and guar gums help thicken the shake almost to a pudding-like thickness. I like to eat it with a spoon sometimes. If you don’t have any of the gums on hand though taking them out won’t hurt too much. And oh, another thing: this isn’t a very icy shake without the ice. So if you like your protein shakes icy be sure to include the ice (go by taste, I like to use anywhere from 5 cubes to a large handful).

If you’re taking this for breakfast or as a post-workout drink I totally recommend adding the coconut oil as it’ll give you that extra energy boost. This protein shake may be a little extra fuss then the normal water/milk + powder but it’s worth it.

Let me know what you think if you try it!

Sarah:)

Chocolate Coconut Banana Protein Shake

Chocolate Coconut Banana Protein Shake

Prepared by Sarah Shilhavy,
Photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 3 minutes

1-2 heaping scoops double bonded chocolate protein powder
1 teaspoon cocoa
1/4 teaspoon xanthan gum
1/4 teaspoon guar gum
1 frozen banana
3/4 cup water
1/2 cup coconut milk* or organic raw whole milk
5 ice cubes, optional (more or less as desired)
1-3 tablespoons coconut oil, melted

Add all ingredients except coconut oil to blender and blend, pouring the coconut oil in slowly. Continue blending until smooth and enjoy.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe courtesy Sarah Shilhavy

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Raspberry Peach Melba Smoothie

Photo by recipe author

This smoothie is perfect for a nutritious breakfast on the go. The additional high quality protein from the raw eggs or goat’s milk powder keeps you going strong till lunch!

Servings: 2
Preparation Time: 5 minutes

1 1/2 cups plain kefir (preferably homemade)
2-4 organic eggs OR 1-2 tablespoons goat milk protein powder
1 tablespoon raw honey
3 tablespoons melted virgin coconut oil
3/4 cup frozen raspberries
3/4 cup frozen peaches
1 teaspoon vanilla extract

Add kefir, eggs or protein powder, honey and coconut oil, blend to mix before adding frozen ingredients. Add frozen fruit and vanilla, blend until smooth. Serve immediately.

Recipe submitted by Lydia, Salem, VA

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Coconut Peanut Butter Cup Hot Cocoa

When the weather outside is cold, make hot cocoa. Coconut Peanut Butter Cup Hot Cocoa, that is.

Never heard of it? Well good, ’cause as far as I know I’m the first one to come up with it (the coconut part, not the peanut butter part). There are lots of peanut butter hot chocolate/hot cocoa recipes out there, but Coconut Peanut Butter? Nope. Not until now!

I’m sure you’ve all at some point or another had a cup of hot cocoa or chocolate, but have you ever tried it with peanut butter? Or Coconut Peanut Butter? If you haven’t you should. It’s a fantastic combination. Think of it as a peanut butter cup. How could you not like peanut butter cups?

So I have here a recipe for Coconut Peanut Butter Cup Hot Cocoa. I love the addition of the Coconut Peanut Butter; it adds richness and creaminess to the drink without overpowering the chocolate flavor.

This is hot cocoa by the way, not hot chocolate. What’s the difference? Simple. Hot cocoa is made with cocoa powder and hot chocolate is made with chocolate. See? I told you it was simple. So don’t get the two confused.

No hot cocoa is complete without whipped cream, so go ahead, dollop it on. Use whipped cream, not whipped topping. The difference? Whipped topping isn’t the real stuff made from real heavy cream; it’s fake, usually made from hydrogenated vegetable oils. Whipped cream is just was it says it is: whipped heavy cream sweetened with a bit of sugar and flavored with vanilla extract. Delish.

So if you love hot cocoa but are a little bored of just the same thing, do give this recipe a try. I love adding a few tablespoons of coconut oil to the recipe to drink before a workout for an energy boost. It’s rich (but not too rich), creamy, peanutbuttery, coconutty, chocolaty, and tastes a lot like a peanut butter cup with a twist. Not only that, but it’s also WAY better then the packaged stuff. One sip of this and you’ll never buy hot cocoa mix again. If you don’t already have a jar of Coconut Peanut Butter in your possession you’ll want to get some just to make this. What are you waiting for?

Enjoy the recipe below!

Sarah

Coconut Peanut Butter Cup Hot Cocoa

Coconut Peanut Butter Cup Hot Cocoa

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

4 – 5 servings
Preparation Time: 3 minutes

1/4 cup unsweetened cocoa powder
1/4 – 1/3 cup sugar/honey, more or less to taste*
Dash of salt
1/3 cup water
4 cups whole milk
1 teaspoon vanilla extract
1/4 cup Coconut Peanut Butter

Combine dry ingredients in a medium saucepan and whisk in water over medium heat. Bring to a boil, whisking constantly. Boil for 2 minutes. Whisk in Coconut Peanut Butter.

Add milk and whisk and heat until hot, but do not boil. Remove from heat and whisk in vanilla extract. Serve topping with whipped cream.

*If using honey, use less then you would for sugar. Brown sugar may be used.

Recipe courtesy Sarah Shilhavy

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Coconut Fruit Smoothie

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 10 minutes

1 cup coconut milk or regular whole milk
1/2-1 whole banana
1/4 cup frozen fruit: berries, peaches, etc.
2 tablespoons fresh ground flax seeds
2 tablespoons fresh ground nuts: almonds, pecans, etc
1 tablespoon dry coconut (flakes, etc.)
1 tablespoon coconut oil, melted

Place all ingredients except coconut oil in blender and blend. Slowly pour coconut oil into blender while blending. Blend until smooth and serve.

Recipe submitted by Jean, Melrose, NM

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Cashew Coconut Creamer (Dairy free)

Cashew Coconut Creamer (Dairy Free)

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1 1/2 cups
Preparation Time: 2 minutes, besides soaking time

1 cup cashew nuts, soaked overnight, rinsed,
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 cup coconut milk*
2 tablespoons coconut oil, melted (give or take as needed)

1. Place all of the ingredients in high-powered blender.

2. Blend until smooth and creamy, pouring melted coconut oil in to the mix in a steady drizzle.

2. Store in glass jar in the refrigerator for up to a week.

Recipe submitted by Tamara, Salida, CO

*The best coconut milk is fresh homemade coconut milk. See our recipe and video demo here.

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Yogurt Energy Drink

1/2 cup plain yogurt (preferably whole milk organic, can be flavored, like vanilla)
1 banana, cut into 2 pieces
2 eggs – raw/organic
2 tablespoons Virgin Coconut Oil (melted)
2 tablespoons flax seeds (ground)
crushed ice (optional)

Put yogurt, banana, egg yolk, flaxseeds and coconut oil in a blender. Blend it at medium speed. Put crushed ice in and blend again. Good for 2 servings.

Comments:

1. You can substitute flaxseeds with almond nuts, sesame seeds, sunflower seeds and other healthy nuts and seeds that you prefer.

2. You can also freeze this and eat it as frozen yogurt.

3. This drink is good as a quick digestive breakfast food and gives you a lot of energy in the morning that lasts until lunch.

Rise & Shine Breakfast Smoothie

Photo by recipe author

Servings: 2
Preparation Time: 10 minutes

2 1/2 cups kefir, yogurt or buttermilk
1 whole mango, fresh or frozen
2 handfuls strawberries, fresh or frozen
1 or 2 frozen bananas
1-3 tablespoons raw honey
1 tablespoons freshly ground flax seed (optional)
Raw egg yolks (optional)
2 tablespoons coconut oil, melted (more/less as desired)
Coconut flakes

Pour your choice of cultured dairy into the blender. Add in mango, strawberries, bananas and honey (add flax seed and/or egg yolks if desired).

Give it a whirl till smooth and while it is blending… add coconut oil and let it run for a minute more. Pour into a tall, large glass and top with coconut flakes and extra ground flax seeds if desired.

Recipe submitted by Marillyn, Bloomingdale, IL

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