Toasted Coconut and Macadamia Smoothie

Makes 2 12-ounce servings

Note: This smoothie includes electrolyte-rich coconut water and maca root. To make coconut ice, freeze pure coconut water in ice cube trays until solid. Boost this smoothie's "superfood" quotient by adding 1 teaspoon maqui berry powder.

1/4 cup dried, unsweetened, shredded coconut

1/4 cup unsalted macadamia nuts

2 teaspoons maca powder

1 1/2 cups coconut water

2 cups coconut ice (see note)

1. In a small skillet, toast the coconut over medium-high heat, stirring constantly to prevent burning, until golden, about 2 minutes. Transfer immediately to a bowl and let cool.

2. Blend the toasted coconut, macadamia nuts, maca and coconut water together into a creamy milk base. Once smooth, add the coconut ice and blend until frosty.

-- Julie Morris, "Superfood Smoothies" (Sterling, $16.95, 208 pages)