Orange and Coconut Smoothie


Preparation info

  • Difficulty


  • Makes

    2 glasses

Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

This wintry smoothie with vanilla, cinnamon and ginger makes for a healthy alternative when you’ve had enough sweets for a while. If you feel like something more warming, simply leave out the ice cubes. You can even transfer the smoothie into well-sealing screw-top jars or bottles to take along as a healthy snack on a Christmas shopping outing. You won’t run out of steam with these golden delicacies! Just remember to take straws...


  • About 500 g (1 lb 2 oz) oranges (organic), unpeeled weight, without pips
  • 1–2 cm (½-¾ inch) ginger to taste
  • 1 vanilla pod
  • 250 ml (9 fl oz/1 cup) coconut milk
  • 2–3 tsp honey
  • 1 tsp cinnamon


  • 6 small ice cubes
  • 2 pinches cinnamon


Finely zest ½ orange and set aside the zest. Fillet all of the oranges by first slicing off the tops and bottoms and then peeling the oranges. Then use a sharp knife to remove the individual segments. Transfer the segments to a bowl. Squeeze the remaining pith and pulp over the bowl to extract all of the juice. Peel and finely dice the ginger. Slice the vanilla pod open lengthwise and scrape out the seeds.

Add orange fillets and juice, ginger, vanilla seeds, coconut milk, honey and cinnamon to a blender together with 4 ice cubes and blend, initially at low speed.

Increase the speed and continue to blend until you have a light and creamy smoothie.

Pour the smoothie into two large glasses, add another ice cube to each and garnish with a little orange zest and a pinch of cinnamon.