- 4 cold clementines
- 1 tablespoon pure vanilla extract
- 4 pitted medjool dates
- 1/3 cup coconut cream (see notes below)
- 1 cup ice
- 2 teaspoons raw honey
- Add the clementines, vanilla, dates and coconut cream to a high speed blender (I likeVitamix) and process on high speed for at least 1 full minute, or until smooth and creamy. Add the ice and process again. Add honey if desired. Serve at once.
Coconut “Cream” is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the waffle recipe. You can reserve the liquid water for other smoothies.