Sometimes you just need a really, really quick breakfast. Other days you don’t want any at all. Or you may be starving but have absolutely no time to make a big breakfast because you overslept and the day is wasting away.

Whatever.

The point is, this smoothie makes a great breakfast. It’s creamy, fruity, a great energy booster (thanks to the coconut oil), and very filling. It’s pretty much the perfect and quickest breakfast you’ll be able to put together in under 5 minutes. It’s best if you do the soak overnight option, but either way is great.

Oh, and yes, there are raw rolled oats in here. Don’t fear them. They make the smoothie so filing and add such a nice texture.

How to Avoid Clumping When Adding Coconut Oil to a Smoothie

You don’t have to worry about coconut oil clumping in your cold smoothie if it is done correctly. True, coconut oil does solidify when cold and just might form stubborn little clumps when added to cold drinks, but you just need to outsmart it. It’s actually very simple, as the video will show you. All you do is melt the oil (gently, making sure it isn’t hot, as warm smoothies aren’t very nice) and while the blender is whirling your delicious smoothie into a creamy goodness, slowly pour in the coconut oil in a steady stream. The oil will disappear into your drink and leave you with a wonderful coconutty taste and creamy froth to top it off.

Sound good? It is. Try it for your next breakfast.

Enjoy!

Sarah

This smoothie is rich, creamy, fruity and very filling. The natural, energy-boosting properties of coconut oil make it the perfect way to start your day!

Raspberries and Cream Breakfast Smoothie 

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1/4 cup heavy cream
• 3/4 cup milk
• 1 honey date (optional)
• 1/2 teaspoon vanilla extract or vanilla powder
• dash ground nutmeg
• 3–4 tablespoons rolled oats
• 1 cup frozen raspberries
• 1–2 tablespoons coconut oil, melted

Directions:

Combine all ingredients except raspberries and coconut oil and let soak for 1 hour or up to overnight.

Place all ingredients except coconut oil into a blender and blend until smooth while pouring coconut oil into blender in a steady stream.

Pour into a glass and enjoy!

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Chocolate-Dipped, Eggless Macaroons

Servings: 36 macaroons
Preparation Time: 30 minutes

Ingredients:

• coconut oil or palm shortening to grease baking sheets
• 1 cup coconut milk*
• 1/3 cup honey
• 1/8 to 1/4 teaspoon pure stevia extract powder (with nothing added) OR clear stevia extract liquid
• 2 teaspoons pure vanilla extract
• 1/4 cup unmodified potato starch
• 3 cups unsweetened, shredded coconut
• 1 1/2 ounces unsweetened chocolate

Directions:

Preheat oven to 350 degrees F. Liberally grease a large cookie sheet and line with unbleached parchment paper.

In a medium-sized mixing bowl, combine the coconut milk, honey, stevia, and vanilla. Whisk or beat until evenly mixed. Add the potato starch a little at a time, whisking or beating to combine. Fold in the coconut.

Drop batter by level tablespoons at least 1/2 inch apart onto prepared baking sheet(s). Using your fingers or the back of 2 soup spoons, press each mound of batter upward into a cone-like shape.

Bake in the center of the oven until firm and lightly brown around the edges, 20 to 24 minutes. Remove macaroons from the tray by slipping a thin metal spatula under the edge of each cookie and sawing back and forth. Cool on wire racks.

Melt the chocolate in a small saucepan over very low heat. When melted, remove from heat. One at a time, spoon chocolate over half of each macaroon, dripping the excess back into the pan. Place each chocolate coated macaroon on a parchment-lined plate or tray. Repeat with remaining macaroons. Refrigerate until set.

When cool, store macaroons in a cookie tin or other container with a piece of parchment between them.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Chef Rachel, Phoenix, AZ.

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This is a really delicious alternative to cheesecake and lends itself to different kinds of berries as well as different sweeteners.

Raspberry Coconut Cream Pie

Servings: 8
Preparation Time: 20 minutes

Ingredients:

• 1 1/2 cups raw almonds
• 3/4 cup Medjool dates, pitted
• 1/2 cup coconut flakes (optional)
• 1 cup full-fat coconut milk*
• 2 cups Greek yogurt, divided
• 1/2 cup honey, softened and divided
• 1/2–1 teaspoon vanilla extract
• 1 cup softened Coconut Cream Concentrate, divided
• 1 cup or more fresh or frozen raspberries
• 1 tablespoon lemon juice

Directions:

Pie Shell: (for a 9-inch pan, lightly greased)

In a food processor, pulse the almonds until coarsely ground. Add the dates and coconut flakes (if desired) and mix until blended. Press mixture evenly into pie pan.

Filling:

Mix coconut milk, 1 cup yogurt, 1/4 cup honey, and vanilla extract. Quickly mix 1/2 cup softened Coconut Cream Concentrate into the filling mixture.

Fold in the raspberries, reserving a few for the pie top. Spread in prepared pie shell and refrigerate while preparing topping.

Topping:

Using a stick blender or mixer, mix the remaining cup of yogurt with remaining 1/2 cup Coconut Cream Concentrate, 1/4 cup honey, and the lemon juice. If too thick, add a bit more yogurt. If too thin, add 1 tablespoon or so more of Coconut Cream Concentrate.

Loosely pile the topping onto the chilled pie to give the appearance of whipped cream.

Top with fresh raspberries and chill for several hours until set. Slice into 8 pieces and serve.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Joyce, Campbell, CA.

Submit your recipe here!