I’ve been loving anything with coconut milk lately, so I’ve been looking for recipes that incorporate as much of the creamy nutty goodness as possible. My usual fruit smoothies are delicious, but every now and again I like to switch it up. Enter Bunny Brew. Adorable name aside, this carrot-banana-coconut-cinnamon goodness is such a treat for breakfast, (or really any time of the day), and it’s a nice change of pace if you’re bored of fruit smoothies. The carrot and banana flavors really pair well together, and the coconut milk adds the perfect amount of creaminess. You can substitute the coconut milk for almond or even soy milk if you prefer. Though coconut milk really is best.
Carrot Coconut Smoothie (adapted from Chalkboard Mag )
2 large carrots (peeled)
1 ripe banana
3 large ice cubes
1/2 cup full-fat coconut milk
1/4 cup water
1 tsp of cinnamon to taste (I added a bit more because I love cinnamon)
Directions: Place all ingredients in blender and blend on high until smooth.