Coconut-Key Lime Smoothies: A quick and easy recipe for a delicious tropical health drink
Aug 01, 2010 12:00AM
By Stephen Gray-Blancett
Although the origin of the coconut palm is not clear, today the widely dispersed tree encircles the globe between the Tropic of Cancer and the Tropic of Capricorn. Abundant here in Southwest Florida, the palm produces a one-seeded fruit, or drupe—the coconut. Its delicious inner white meat is packed with protein, a plethora of B vitamins, calcium, vitamin C, iron, magnesium, phosphorous, potassium and zinc.
Save some of the coconuts typically harvested prior to hurricane season to prepare these tasty, refreshing smoothies.
Coconut-Key Lime Smoothies
Makes 4 servings
2 coconuts (see “Opening a Coconut” for how-to tips)
1/2 cup fresh key lime juice
3 tsp finely grated key lime zest
1/2 cup water
4 tbsp honey
1 cup ice cubes
1 cup vanilla yogurt
2 tsp finely grated key lime zest
4 thin slices of key limes
Open coconut (HowToOpenACoconut.com), remove the white meat, and place in a blender. Blend on high for 2 minutes, or until finely chopped. Combine the chopped coconut, key lime juice, zest, water and honey in a saucepan. Bring the mixture to a low boil, reduce to low heat and simmer for 10 minutes, stirring constantly.
Remove mixture from heat and let cool for 15 to 20 minutes. Pour mixture into a blender, add the ice cubes and yogurt and blend on high for 1 minute, or until smooth. Pour into 4 coconut half-shells or 4 tall glasses, and if you wish, garnish with key lime zest and/or key lime slices. Smile, serve and enjoy!
Opening a Coconut
Nothing beats the taste of fresh coconut. Its flavor and texture are well worth the small effort required to open one of these hard-cased fruits and remove the meat. Learn the easy way to “crack” this tropical treat, so you can enjoy fresh coconut anytime. These websites offer tips and insights to make it simple.