Toasted Coconut Smoothie - The Good Roots Blog
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Toasted Coconut Smoothie

With Medjool dates, maca and mesquite for a hint of salted caramel.

In general, I’m more of a sweet tooth when it comes to breakfast. I also always try and keep it healthy and balanced especially in the week. This toasted coconut smoothie is the perfect combination of delicious and nutritious. Let’s get blending!


Ingredient break down

I chose to use pea protein because I prefer the taste to whey protein, but you can use any protein of your choosing; vanilla, chai, maybe even chocolate for extra decadence.

The addition of maca, mesquite and Medjool dates give it that hint of caramel with the bonus of some nutritional benefits. I also included almond butter, chia seeds and coconut for some healthy fats and fiber to keep you going for longer.

Always try and use Ceylon cinnamon as opposed to generic cassia cinnamon where you can. Ceylon cinnamon promotes balanced blood sugar levels throughout the day.

If you are keen to try something different for breakfast , why don’t you try this Green Shakshuka, or my favourite 4-ingredient buckwheat crepes ?

This smoothie is;

  • Sweet with a hint of salt,
  • smooth,
  • thick,
  • creamy,
  • delicious & nutritious.

As always if you loved making this recipe be sure to leave me a comment, rate this recipe and tag me on Instagram ( #thegoodroots). I love seeing all your photos of my recipe recreations!

Also don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!

Toasted Coconut Smoothie

With Medjool dates, maca, mesquite, and toasted coconut this smoothie is the perfect combination of delicious and nutritious. 
Prep Time5 mins
Course: Breakfast, Drink, Lunch
Cuisine: Dairy-free, plantbased, Vegan
Keyword: adaptogens, Almond milk, breakfast, Chia seeds, dairy-free, maca, Pea protein, plantbased, Smoothie, toasted coconut, Vegan
Servings: 2 smoothies
Author: Angelique


  • 1 cup almond milk or milk of choice
  • 2 medjool dates pit removed
  • 1 medium banana
  • 1 tbsps desiccated coconut lightly toasted
  • 2 tbsps almond butter
  • 1 tsp ceylon cinnamon
  • 1 tbsp mesquite optional
  • 1 tsp maca powder
  • 2 tbsps vanilla pea protein or coconut yoghurt
  • 1 pinch salt
  • 1 cup cold water
  • 2 tbsps chia seeds

Optional Garnish

  • 1 tbsp almond butter drippy
  • 1 tbsp coconut butter
  • 2 tbsps desiccated coconut toasted


  • Place two glasses in the freezer to cool down while you proceed to make the smoothie.
  • Blend all the smoothie ingredients together until smooth.
  • Mix the almond and coconut butter together in a small bowl/ wide-opening jar and then heat up for about 5 seconds in the microwave to make it easier to apply to the rim of the glass. 
  • Remove the two glasses from the fridge and dip each glass rim into the butter (the cool glass will allow the butter to set quicker and not drip). Immediately coat the glass rim that’s covered in butter with the toasted coconut by ether sprinkling the coconut over the rim with the bowl/plate of coconut underneath or dip into a small bowl with the coconut in. 
  • Pour the smoothie into the separate glasses and enjoy.


  • If you don’t have coconut butter then you can just use almond butter to coat the glass rim , just note that the almond butter might drip as it doesn’t set like coconut butter at room temperature.

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