Name: Carrot Cake Smoothie with Mango, Coconut & Walnuts
Cook time: 10 min
Total time: 10 min
Yield: Serves 6
Ingredients: 887 ml almond milk, unsweetened; 6 bananas; 6 medium carrots; 3 cups frozen mangoes; 1 ½ (2 ½ cm) pieces ginger root; 1 ½ cups plain Greek yogurt; ½ cup shredded unsweetened coconut; ¾ cup walnuts; cinnamon, ground

Carrot Cake Smoothie with Mango, Coconut & WalnutsCarrot Cake Smoothie with Mango, Coconut & Walnuts — a 10-minute breakfast recipe with 9 ingredients, serving 6.Ingredients

887 ml almond milk, unsweetened

6 bananas

6 medium carrots

3 cups frozen mangoes

1 ½ (2 ½ cm) pieces ginger root

1 ½ cups plain Greek yogurt

½ cup shredded unsweetened coconut

¾ cup walnuts

cinnamon, ground

Instructions

This recipe will make about 12 cups. Work in batches to best fit your blender.

Wash, peel, and trim off the ends of the carrots. Chop into 1-inch chunks and add to blender.

Wash, dry, peel, and slice ginger; add to blender. (If you have a high powered blender, you can put the peeled chunk in whole).

Peel bananas, break into chunks and add to blender.

Add almond milk, yogurt, mango, walnuts, coconut, cinnamon and 12 ice cubes to the blender.

Blend on high speed for several minutes until smooth.

Pour the smoothie into glasses, sprinkle with shredded coconut and enjoy!

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