Bunny Brew: Carrot Coconut Smoothie Recipe

Kelsey created the health foodie blog Happyolks to celebrate the experience of creating a wholesome meal and the happiness that inherently grows from it. With her high school sweetheart by her side, they create recipes and stories for “happy folks,” endearingly knocking elbows all the while. Inspired by what’s growing in the garden and seasonal produce featured at farmer’s markets, they cook and create, not only to feed our health-driven appetites, but to fully express gratitude to the earth, the day, and one another.

The inspiration for this smoothie recipe came from a drink I found at one San Diego farmers market called “bunny brew.” I was completely addicted and started making my own version to indulge in after long runs due to its slew of post-workout benefits. The cinnamon contains natural anti-inflammatory properties, and the banana offers potassium for cramping muscles (and some happily received sweetness). It is also is rich in vitamin C, which is essential for tissue repair and building a strong, athletic body. If you’re not a fan of coconut, this smoothie recipe is equally delicious with almond milk or my homemade brown rice milk. Let’s get sipping!

Carrot Coconut Smoothie


3 large carrots, peeled 
1 ultra-ripe banana 
4 large ice cubes 
1 cup full-fat canned coconut milk
1/4 cup water 
1 tsp cinnamon


Add all ingredients to a high-speed blender and blend on high until smooth.

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  1. just made this smoothie and i’m drinking it right now. it’s pretty amazing for such a quirky combination of ingredients…!
    i made a few variations to the recipe by using a frozen banana and by using coconut water instead of normal water.
    i reckon i probably used more like 3/4c coconut water all up: i needed a bit more than 1/4c because my smoothie mixture was pretty thick (probably because i used a frozen banana) and i didn’t super love the texture of the smoothie initially but after a few sips i decided it needed more coconut water to thin it down a bit – that little addition changed it from being ‘meh’ to AMAZING!
    i’m enjoying each sip and will most definitely be including this in my smoothie repertoire.
    it’s great too that it’s a veggie based smoothie but an orange one – not another green one 🙂 green smoothies are great but it’s good to mix it up!

  2. Sounds delicious, but I’d like to play with the recipe to make a lower calorie version. 1 cup of coconut milk is especially high in saturated fat, not to mention ~500 calories.

    Aaron | 01.29.2014 | Reply
    • From what I understand our brains do need SOME dietary saturated fat and the stuff from coconuts doesn’t really compare with the stuff from, say, cheese, as it’s long-chain and slower to break down. And by my calculations half the recipe is 300-350 calories… so enjoy guilt free 🙂 I know I will be

      hannah | 02.05.2014 | Reply
  3. You had me at “Bunny Brew” and then I read the ingredients and fell in LOVE! I will be drinking this every morning for the foreseeable future. You know, because it’s kind of perfect:) Thanks for sharing the recipe, and you have a gorgeous site.

    Meg @ Beard and Bonnet | 01.30.2014 | Reply
  4. This takes carrot juice (not a fan…bad memories from childhood) and makes it great! That’s the magic of coconut milk, I suppose. Had it for breakfast and will have it again soon. Thank you!

    Anja | 01.31.2014 | Reply
  5. Had it today and loved it! I used purple carrots and it’s a gorgeous colour! I think I will try it with a nut milk next – maybe cashew or sesame! Thanks for sharing 🙂

    hannah | 02.11.2014 | Reply
    • We love the idea of using purple carrots, Hannah!

      The Chalkboard | 02.11.2014 | Reply
  6. is this recipe for one person?

    Cecilia | 03.09.2014 | Reply
  7. I didn’t love it at first sip, it was a little too sweet and bland for me, I needed a little bit of a sour element to balance it out. I added the juice from 1/2 a lemon and a little more cinnamon, along with a teaspoon of turmeric (because why not??) and I liked it much better! I love this smoothie idea because I have a TON of carrots left over from my CSA, and this uses a good chunk of them at a time. I think it would be amazing with pineapple in it! Going to try that next time, we didn’t have any in stock, so the lemon juice made a decent substitute.

    BTW, if you are using organic carrots, don’t peel them, just wash them! So many of a carrots nutrients are concentrated in its thin skin. If you peel it, you lose that.

    Great idea, thanks for sharing this recipe!

    Elanie | 03.07.2016 | Reply

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