Coconut Green Smoothie Cups

By Pattywak

Gleaned from young green coconuts (don’t confuse it with coconut milk made from the pulp of mature nuts), coconut water has a tangy personality and one of the best natural sources of the blood pressure lowering electrolyte potassium. Because the electrolyte balance is very similar to that of human blood, coconut water has been used as IV fluid during war time.
Apart from chugging it straight up, coconut water is a great addition to smoothies. But you don’t always want to take the time to gather up all the necessary ingredients and toss them into a blender. These coconut green smoothie cups are your answer to a hurry up smoothie. Simply blend up all the ingredients, freeze them in muffin cups and place them in a Zip-top bag for later use.










































Spinach adds a vibrant hue and plenty of nutrients but trust me, this smoothie does not taste like a salad bowl. There are plenty of flavor combos you could go with, so feel free to experiment at will.




I am a big fan of the coconut water from Zico. They recently launched a chocolate version that is really awesome.




Coconut Green Smoothie Cups

Ingredients

• 2 cups coconut water
• 1/3 cup almonds
• 2 cups spinach
• 2 celery stalks, chopped
• 1/4 cup fresh mint
• 1/2 orange
• 1 tablespoon honey
• 1/2 teaspoon ginger powder
• 2 cups frozen mango cubes

Preparation

Step 1

Place the ingredients in the order listed in a blender container and whirl until smooth. Divide mixture among 12 muffin cups and freeze until solid.

When ready for a refreshing drink, place 1 cup coconut water or regular water in a blender followed by two of the green cups and whirl. If you don’t have a powerful blender, you might need to cut the frozen smoothie cups into quarters first.