Fave Smoothie for Kiddos



Created for the Star Telegram's digital sports magazine DFWOT

Created for the Star Telegram's digital sports magazine DFWOT

Chocolate-Cherry Smoothie with Whipped Coconut Cream (gluten free & vegan)

12 unsweetened coconut milk (or nut milk of choice)

1 cup frozen cherries

2 tablespoons raw CACAO powder (not cocoa powder!)

1/2 cup plain coconut milk yogurt, I use So Delicious (or other non-dairy milk of choice)

1-2 teaspoons maple syrup or to taste (if you use sweetened nut milk you’ll want to cut back on this)

For Whipped “cream”

1 can unsweetened coconut milk, chilled overnight (see note below)

1-2 teaspoons maple syrup

Optional garnish: Grated dark chocolate

  1. Place the coconut milk, frozen cherries, cacao, yogurt and maple syrup into      blender and blend until well combined and smooth. Pour into serving glass.
  2. Open the chilled can of coconut milk gently, don’t shake it or turn it over.      Remove the top of the can and spoon out the thick cream into a mixing bowl, reserve the liquidy coconut water for another use (like the Protein Power Smoothie!). Whip or whisk the cream until thickened, adding your sweetener of choice.
  3. Spoon a dollop of coconut cream on top of your smoothie, and garnish with grated dark chocolate if desired.


  • You’re using two different types of coconut milk in this recipe. For the smoothie      you want the coconut milk in the carton, So Delicious is the brand I like. For the whipped “cream” you want canned coconut milk available in the Asian foods aisle.
  • You must use the full-fat coconut milk for the whipped cream, the “lite” stuff      won’t cut it.
  • Don’t skip the chilling over night, the cream won’t whip up properly if it’s not      chilled so that the thick “cream” separates from the water. I just store my cans in the fridge so I don’t have to remember this step in advance!
  • You can substitute for the maple syrup- agave, raw honey (honey is not vegan),      coconut palm sugar, etc


Posted on June 19, 2013 .