antioxidantsand a stunningly colored smoothie, to boot
Instructions
The night before, pour two cups of coconut water into an ice cube tray and freeze. (This is your coconut ice).
In a small skillet, toast the coconut over medium-high heat, stirring constantly to prevent burning, until golden (about 2 minutes). Transfer immediately to a bowl and let cool.
Blend the toasted coconut, macadamia nuts, maca, and coconut water together into a creamy milk base.
Once smooth, add the coconut ice and blend until frosty - first low then high (about 15-30 seconds).
Notes
1. Depending on how frosty you like it, add more coconut ice! 2. Add 1/4 teaspoon vanilla or almond extract for varied flavor.