This time of year, fresh strawberry smoothies are one of my girls’ favorite afternoon snacks. Though, getting snacks right can be tricky — give them too much to eat and they’ll be too full for dinner. Too little, and they won’t have the energy they need to make it through their day.
After weeks of getting snacks wrong, I started adding more satisfying elements into their daily snacks and have had great results! My basic formula is to combine fresh fruit or vegetables with something more substantial like healthy fats or protein. A few of my go-to snacks are: sliced avocados and cheese, apple slices with nut butter, yogurt and berries, or these refreshing strawberry coconut smoothies.
Toasted coconut brings a distinct nuttiness and depth of flavor, while sweet, fresh strawberries make things absolutely delicious. The presence of coconut milk makes these smoothies a good source of healthy fats that will leave kids feeling satisfied (for a little while, at least).
I like to keep a few peeled bananas stored in my freezer since they add frosty body to smoothies; if you don’t have frozen bananas on hand, just add a bit more ice, as needed.
Toasted Coconut Strawberry Smoothies
- 1/2 cup unsweetened shredded coconut
- 2 cups hulled, chopped strawberries, plus more for garnish
- 2 frozen bananas (room temperature will work, too)
- 1 cup full-fat coconut milk
- 1 cup ice
- Orange or other juice, as needed
- Set a small skillet over medium-high heat. Add the shredded coconut. Stirring often, cook for 4 minutes, or until coconut is just golden on the edges. Set aside to cool.
- In a blender, combine 1/4 cup shredded coconut, strawberries, bananas, coconut milk, and ice. Add up to 1 cup orange juice or as needed for smoothie to blend well.
- Pour into glasses. Garnish with sliced strawberries and a sprinkle of toasted coconut.