Avocado Coconut Smoothie

Makes 32 ounces

The uncommon and health-promoting fats within avocado, coconut, and flax are combined in this tropical-themed smoothie. Avocado is a good source of the monounsaturated fat, oleic acid. Coconut and coconut oil are great sources of medium-chain fatty acids (triglycerides) and of lauric acid (a proven anti-fungal and anti-microbial).  Flax oil is made up of over 50% Omega-3 fatty acids. Each of these foods (avocado, coconut, and flax) contains nutritional rarities that, if not deliberately sought-out, are virtually absent from most diets.

1 can whole, organic coconut milk (13.5 to 14 oz.)

¾ cup pineapple juice (*see cooks note)

3 tablespoons freshly-squeezed, organic lime or lemon juice

1 tablespoons flax seed oil

¼ teaspoon vanilla extract

1 large avocado (or 2 small) (*see cooks note)

1 large organic, fair-trade banana, peeled

3 tablespoons organic, extra-virgin coconut oil, melted

In the pitcher of a blender combine the coconut milk, pineapple juice, lime juice, flax seed oil, vanilla extract, avocado meats, and banana. Blend on high until the avocado and banana are fully incorporated. With the blender running on low, slowly pour the melted coconut oil through the opening in the lid. Cover and blend until the oil is incorporated into the smoothie. Serve immediately.

Cooks note:

I always prefer organic produce, but do realize that it’s not always available or affordable. Avocado and pineapple are both on the Environmental Working Group’s Clean 15  list. Crops on this list test relatively low for pesticide contamination.

This was shared at the Fat Tuesday, Slightly Indulgent Tuesday, and Real Food Wednesday blog hops!