Mango & Coconut Infused Smoothie
Smoothies are the fastest edible there is, but cold liquid and solid coconut oil don't mix — literally. The fix is thirty seconds of extra blending after adding the melted oil in a thin stream, which emulsifies the dose evenly through the glass. One glass, one dose, no math.
By Canabee Kitchen
Photo by Fanny Gustafsson on Unsplash
Ingredients
Makes 1 serving, about 5 mg THC in the whole batch
Instructions
- 1
Melt the dose
Warm the teaspoon of infused coconut oil until just liquid — a few seconds in a warm spoon over the kettle does it. Cold oil hits a cold smoothie as solid flecks, and flecks are uneven doses.
- 2
Blend the base
Blend mango, banana, coconut milk, lime juice, and turmeric until completely smooth.
1 min - 3
Stream in the oil
With the blender running on low, pour the melted oil in a thin stream, then blend a further 30 seconds. This emulsifies the infusion evenly through the drink.
- 4
Pour and pace yourself
Drink it like an edible, not a beverage: liquids can come on faster, so give it a full hour before judging, and take nothing more before two.
Tips from the kitchen
- Single-serve on purpose: blending one dose per glass beats splitting a dosed pitcher unevenly.
- Any frozen fruit works — keep the fat (the oil) and the 30-second emulsify step and the format holds.
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Read next
The technique and the math behind this recipe.
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