When I have leftover coconut milk and don't want to waste it, I freeze it in ice cube trays. I find that if you reheat it after freezing, it separates and takes on a slightly funky texture but ice cold, it works perfectly in a smoothie, giving it a nice texture and a touch of coconut flavor. It is especially nice in this Coconut Island Smoothie, this week's healthy "Simple Saturday Sipper". Delicious and full of good-for-you fruit like mango, pineapple, papaya and kiwi, plus a bit of tangy lime juice, it works for breakfast or for an afternoon treat.
Coconut Island Smoothie
by Deb, Kahakai Kitchen
(Makes 2 Servings)
5-6 coconut ice cubes (or 1/3 cup coconut milk and 4 ice cubes)
3/4 cup chopped mango (fresh or frozen)
3/4 cup chopped pineapple (fresh or frozen)
1 small-medium papaya, peeled, seeded and chopped
1 kiwi, peeled and chopped
juice of 1 lime
Put everything on blender and blend until smooth. If you need to add additional liquid for it to blend properly add water or fruit juice until desired consistency. Pour into two tall glasses and enjoy.
Notes/Results: Cold, creamy and delicious, this one is a keeper. You can swap out the fruit for what you have on hand and use either fresh of frozen fruit. (I used a combo of both, fresh papaya from my CSA box and fresh kiwi with some frozen mango and pineapple chunks). To give it some "staying power" as breakfast and get some Omega-3s in my diet, I sometimes add a tablespoon of ground flax seed per serving to my smoothies--when blended, you don't even notice it is there. Healthy, good and a nice alternative to your favorite smoothie place.