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Toasted coconut strawberry smoothie in two glasses topped with golden coconut flakes and fresh strawberries

Toasted Coconut Strawberry Smoothie

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A strawberry smoothie with soy milk, silken tofu, hemp hearts, banana, and toasted coconut for 24 g protein per glass, no powder needed.
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Prep Time 5 minutes
Cook Time 3 minutes
Servings: 2 smoothies
Course: Breakfast, Drinks
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.5 cups frozen strawberries
  • 2 cups soy milk
  • 1 cup silken tofu
  • 30 g hemp hearts 3 tbsp
  • 3 tbsp unsweetened shredded coconut
  • 1 banana
  • 1 tsp vanilla extract
  • 2 tsp maple syrup

Equipment

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Method
 

  1. Toast the shredded coconut in a dry skillet over medium-low heat for 2 to 3 minutes, stirring constantly, until golden. Transfer to a plate to cool.
  2. Add the soy milk, silken tofu, hemp hearts, banana, vanilla, maple syrup, and half of the toasted coconut to a blender.
  3. Add the frozen strawberries on top.
  4. Blend on high for 60 seconds, until thick and smooth. Add a splash more soy milk if needed.
  5. Pour into two glasses and sprinkle with the remaining toasted coconut. Serve right away.

Nutrition

Calories: 420kcalCarbohydrates: 41.8gProtein: 24gFat: 18.6gSaturated Fat: 5.7gSodium: 174mgPotassium: 1028.8mgFiber: 8.1gSugar: 23.2gVitamin C: 111.1mgCalcium: 402.2mgIron: 5.8mg

Notes

Refrigerate the second smoothie in a sealed jar for up to 24 hours and keep the coconut topping separate. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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