A sumptuous and refreshing non-dairy tropical smoothie recipe. It’s choc full of tropical fruits and raw goodness. Namely coconut, bananas, mango and raw cocoa powder. You’ll also find a review of several coconut products.
You’ll find the recipe for a rather delicious dairy-free tropical smoothie with coconut, mango and banana at the bottom of this post. But I’m starting off with a look at a few raw coconut products that are currently available. Whilst I’m not quite at the forefront of raw food consumption, it does make up a part of my diet and I don’t just mean salad leaves.
The coconut revolution is truly upon us. I remember when we first started buying cold-pressed coconut oil over a decade ago. It was hard to find and very expensive. Now the food world has realised the wonders of coconut and I’m very glad to say not only is coconut oil cheaper and easier to find, but there is a wealth of other coconut products out there to choose from.
The UK has a long tradition of coconut use, one of the advantages of a global empire I suppose. However our usage has been somewhat limited to desiccated coconut and whole coconuts, usually found as a target in fairgrounds and often past their best. In recent years the products have become much more diverse and coconut has now gained the status of a superfood. I’ve always been a fan and use coconut in a number of ways. However, when I was sent a bundle of coconut products from Cocofina to try out, the coconut oil was the only item I was familiar with.
Cocofina, which means fine coconuts, was conceived with the idea of selling a healthful drink that was naturally sweet and would need no added artificial colours or preservatives. It started off in 2005 selling 100% pure coconut water. The company has now branched out into other coconut products. There are over 100 varieties of coconut and they have many uses.
Harvested young they are best for water and the mature ones are best for oil. I was pleased to see that all Cocofina products are organic and certified by the Soil Association. The company also supports Action Against Hunger, vowing to raise at least £5,000 a year.
Once again, I roped CT in to help out with some of the tasting. As coconut is one of his favourite foods, he was not averse. After tasting all of the products, I set to and baked this coconut chickpea chocolate cake using the nectar and oil.
100% filtered coconut water from green coconuts.
Cocofina claim that this multi award winning drink can refresh, reenergise and rehydrate; it’s full of vitamins and minerals and is naturally isotonic. Other than drinking the coconut ‘milk’ as I’d always called it out of fresh (ish) coconuts, I’ve never had commercially bought coconut water before.
I was expecting it to taste like the water you get when cracking open a mature coconut, but it was noticeably different. It was sweeter with a slightly smokey taste, pleasant but not quite as nice. I was really rather excited to find you can buy coconut water, as a natural alternative to dairy is hard to find.
It’s naturally healthy, being rich in potassium, calcium, magnesium, phosphorous and sodium. Indeed 200ml contains more potassium than a banana. It’s said to increase the metabolism, thus aiding weight loss and also to have anti-aging effects. I really must drink more of it.
The coconut water is in a 500ml plastic bottle. I know plastic is the modern way, but I would prefer to see a healthy drink put into a glass one. After sipping it to see what I thought, I decided it would make a great base for a breakfast tropical smoothie. It did. See the recipe at the bottom of the post.
It has the look and feel of runny honey, but the scent and taste of light molasses. We both really liked it and had to restrain ourselves from spooning it directly from the jar into our mouths. It made a really tasty chocolate glaze which I used for the coconut chickpea cake and a subsequent vegan cake I’ve made.
The nectar has a low GI so is a healthier option than sugar and would also make a great vegan substitute for honey. I was pleased that this product did come in a glass jar. It contained 350ml.
I’m a big fan of coconut oil and have written a fair bit about it on this blog already. It is a particularly healthy oil and is good spread on toast, used in baking and for frying as it has a high smoking point. This one is cold pressed extra virgin and organic. It smells and tastes deliciously of coconut. Like the nectar, it came in a 350ml glass jar.
Coconut Snack Bars
All of the bars weigh 40g and are organic, dairy free, wheat free and have no added sugar.
Organic Coconut & Cocoa Bar
Raisins (containing sunflower oil), dates, coconut, cocoa nibs, cocoa powder.
Described as a pre-workout snack, this is toothsome bar that, in my book, could be eaten at any time. Coconut and chocolate is one of those combinations that just work: the flavour here is well balanced with the coconut being dominant and the cocoa enriching the flavour and reducing the sweetness. Both chewy and crunchy from the coconut and cocoa nibs, the texture encourages you to savour at length. Hello Cocofina, goodbye Bounty, quipped CT.
Organic Coconut & Date Bar
Raisins (containing sunflower oil), coconut, dates, oats.
It’s nice and coconutty with shards of dried coconut which make it particularly chewy; in CT’s own words “it’s fun to carry on chewing and squeeze out every last bit of flavour”. It is quite sweet with an almost honey like taste and very enjoyable. CT suggested that a Levantine merchant would stock up on these in preparation for a long camel train trip.
Cocofina Macaroon Bar
I’m guessing this is a recent addition to the range as the wrapper is plain and has no information on it other than the name and best before date. Firmer in texture than the other bars, it tastes of coconut and honey. It’s quite sweet, but due to its firm and chewy texture, it gives the jaws a good work out. It reminds me of the sweets I used to eat and enjoy in Egypt. Sweet is the operative word; it feels more like an item of confectionary than an energy bar, but is nonetheless delicious.
Indigo Herbs of Glastonbury
Indigo Herbs of Glastonbury recently sent me a raw chocolate kit with a host of other organic goodies, so my exploration of raw foods will continue for a while longer yet. So far I have used the organic mango and banana they provided to make the smoothie recipe below and some coconut flakes to decorate the afore mentioned chocolate coconut chickpea cake I made last week.
Tropical Smoothie with Coconut, Mango and Banana
This tropical smoothie is super easy to make. The trickiest bit is getting all of the mango flesh out without making a fearful mess. Once you’ve done that, it’s just a question of bunging everything into a blender.
I didn’t have my Vac2 Optimum Air Vacuum Blender* at the time, but it would have been ideal for this, preserving all those fabulous nutrients. To find out just what this splendid power blender can do, take a look at my review.
As you’d expect from a recipe made with coconut, mango and banana, this dairy-free tropical smoothie is delicious. It’s smooth, refreshing and makes for a really good breakfast. We felt as though all those raw nutrients would keep us going for hours. And they did.
Other Raw Vegan Recipes You Might Like
- Avocado chocolate smoothie
- Cashew cream filled chocolates
- Chocolate chia pudding
- Chocolate spread
- Coconut bliss balls
- Salted caramel sauce
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this tropical smoothie with coconut, mango & banana, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more smoothie recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Tropical Smoothie. PIN IT.
Tropical Smoothie with Coconut, Mango & Banana – The Recipe
Tropical Smoothie with Coconut, Mango & Banana
- 500 ml coconut water
- 1 ripe banana
- 1 ripe mango
- 1 tbsp chia seeds
- 1 scant tsp maca powder
- 1 heaped tsp raw cocoa powder
- Cut the mango in half and scoop out the flesh with a spoon. Peel the banana.
- Place all ingredients into a blender and process for a minute or more depending on how powerful your blender is..
- Pour into glasses and serve.
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