|Ginger Strawberry Grapefruit Smoothie|
|photo by recipe author|
Servings: yields three 1 3/4-cup servings
Preparation Time: 5 minutes
- 1 grapefruit, peeled, skins removed, and seeded
- 2 cups frozen strawberries
- 1 honey crisp or pink lady apple, cored and sliced
- 1-inch piece fresh ginger, peeled and finely chopped
- 1 cup coconut water
- 1 tablespoon coconut cream concentrate*
Prepare coconut cream concentrate, then add to the blender with all the other ingredients and pulse until smooth.
Serve with slices of fresh, tangy grapefruit.
Note: Leftover smoothie can be made into popsicles.
*Learn how to prepare coconut cream concentrate for use in a smoothie. Watch this video here.
Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!
Commercial coconut milks and creams are generally sold in cans, or sometimes boxes and tetra packs. The main ingredient in these products is water. If the fat content is 17%, it is called “coconut milk.” If the fat content is 24%, it is called “coconut cream.” But most of what you are purchasing is water. Coconut Cream Concentrate, on the other hand, has NO water, and is pure coconut. Unlike the commercial varieties, it also contains ALL the fiber of the coconut. Pure, dried coconut contains more fiber per gram than even oat bran! This fiber has been stripped out of commercial coconut milks and coconut creams. Also, almost all commercial coconut milks and creams have additives to prevent the water from separating from the coconut oil, and also have sulfites added to keep it white longer. Sometimes these additives are so small, that the FDA does not require them to list them on their labels as ingredients. Coconut Cream Concentrate, however, contains NO additives and NO preservatives at all: it is 100% natural coconut made from Philippine coconuts grown without pesticides or fertilizers.
Buy it here!