As far as smoothies go, this is about as labor-intensive as they get. And by that I mean, there are at least 3 steps involved. It is pretty well worth it though. The star of the show is the young coconut, which you need to go to Whole Foods or El Palacio de los Jugos (if you're in Miami) to obtain. I've included a good youtube video on how to get into a young coconut.
- 5-7 pitted dates - depends of size of your dates and desired sweetness level
- 1/3 cup raw cashews
- 1/2 the meat from a young coconut - Watch this video about how to open a young coconut. Once open, pour the coconut water into a container and use a spoon to scrape out the white crud/golden ecstasy inside. This is your coconut meat. One young coconut and it's water is good for two smoothies
- Coconut water from your young coconut - to taste and desired consistency
- A dash or two of kosher salt - key to unlocking the savory aspect of this smoothie
- Ice to taste - 5-10 refrigerator ice cubes does it for me
- Put dates, cashews, coconut meat, and salt into blender and blend. It will be dry and gritty still, but the coconut water will remedy this.
- Add ice and some splashes of coconut water. Blend some more.
- Keep on adding coconut water until you reach desired consistency and taste.
- If you want to make it sweeter, add more dates. If you want to make it saltier, add more salt.
Quick and Dirty version:
I don't live near anywhere they sell young coconuts so this is my quick and dirty, slightly less awesome version. Replace the young coconut meat with 1/2 of a 6 oz bag (3 oz) of frozen shredded coconut flakes. Replace the coconut water with soy milk or almond milk, probably about 6 or 8 oz. The frozen shredded coconut does not have the buttery savoriness of young coconut meat, but it's a shitload less time-consuming and cheaper.