Korean Black Rice Coconut Smoothie
This smoothie blends cooked and cooled black rice with coconut milk and banana into a thick, grain-based drink with a deep purple hue from the rice's anthocyanin pigments. The cooked black rice contributes a chewy, starchy body and a toasty grain flavor that forms the backbone of the smoothie. Coconut milk wraps around the grainy texture with its fat content, smoothing it into a creamy consistency, while banana adds natural sweetness and binding thickness. Date syrup deepens the sweetness, ice brings it to a cold serving temperature, and toasted coconut chips scattered on top provide a crunchy textural contrast.
Adjust Servings
Instructions
- 1
Rinse black rice, soak for 20 minutes, then drain.
- 2
Cook black rice with water on low heat for 18-20 minutes, then cool.
- 3
Add cooked black rice, coconut milk, banana, and date syrup to a blender.
- 4
Add ice and blend for 45 seconds until thick and smooth.
- 5
Pour into glasses and top with toasted coconut chips.
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