In New York, most African-American festivals have a vendor chopping the tops of fresh coconuts, in which straws are inserted for a quick sip of refreshing coconut water. The heavy fruit is returned, in which the vendor splits it in half to scoop out the white flesh. Once home, thoroughly clean the pulp and chill or freeze until ready to use. For this Smoothie Number, the pulp is added to frozen raspberries and chilled hibiscus tea for a refreshing drink on a hot and humid day. The drink is tart and sweet with a subtle hint of coconut, but it has tons of vitamin C.
#SmoothieNumbers are quick recipes sans the story for making refreshing drinks in a blender. No expensive juicer is needed, and greens are for salads.
- 2 cups frozen raspberries
- The inside pulp of fresh coconut
- 1 cup chilled, unsweetened hibiscus tea; more or less
- 1 tbsp. honey; more or less
- Optional 2 tsp. ground Navitas Naturals’ Maqui Powder
- 1/4 cup plain, full-fat and unsweetened Greek yogurt
- Blend all ingredients in a blender until smooth.
Makes 2 servings.
One thought on “#SmoothieNumbers 27: Raspberry, Hibiscus Tea and Fresh Coconut”
This has my name all over it! Fabulous smoothie recipe and such healthy and tasty ingredients. Super tart too with the raspberries and hibiscus. And I bet you that machete-wielding coconut man is from the Caribbean or Latin America! Hi-ya! We looooooove coconuts in the husk!
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