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more coconut milk recipe videos – cinnamon and vanilla

Vanilla & Cinnamon Coconut Milk

A couple of weeks ago I shared a coconut milk recipe with you all. If you missed it, you can find it here. Remember how easy it was? Like SOOOO easy that I am going to share two more milk recipes with you, so you can spice it up a little and get all tropi-crazy with flavors: vanilla-coconut and cinnamon-coconut.

I’m a huge, huge fan of the vanilla. The slight sweetness comes all natural from dates, and the hit of vanilla is a major compliment to the coconut flavor. Try washing down your favorite warm cookie with an ice-cold swig of this stuff, and you’re sure to thank me (and share this recipe with your friends, right?! And now I’ll thank you back.)

What do you think about making popcicles out of this recipe? If anyone gets to it before I do, let me know how it comes out! I was thinking of throwing in some additional coconut in them to give some texture. Mmmmm….

Vanilla-Coconut Milk 


These two recipes find their way to my fridge more often than the regular coconut milk. I don’t cook a lot of food that uses milk, but the spicy, sweet variations pair perfectly with smoothies, baked goods, as creamer, and to drink alone. Mix some into cardamom coffee or with your favorite chai tea to take your mornings to another level. Added bonus — coconut milk doesn’t curdle in hot beverages like almond milk does, and the coconut cream makes a frothy vegan foam to dollop on top.

The ingredients for don’t differ much between the two recipes, but I’m a visual person so I figured some of you might be too. Here’s the breakdown:

              CINNAMON-COCONUT MILK                                        VANILLA-COCONUT MILK

cinnamon-coconut milk      Vanilla-Coconut Milk photo text here copy.jpg

Cinnamon-Coconut Milk


QUESTION: Now that you have 3 different versions of coconut milk, which is your favorite?

Cinnamon and Vanilla Coconut Milk Recipes

Cinnamon and Vanilla Coconut Milk Recipes


    For vanilla-coconut milk
  • 4 cups, almost boiling water
  • 2 cups shredded, unsweetened coconut
  • 1 tsp vanilla extract
  • 3 pitted dates
  • For cinnamon-coconut milk
  • 4 cups, almost boiling water
  • 2 cups shredded, unsweetened coconut
  • 1 tsp cinnamon
  • 3 pitted dates


  1. Start by warming the water. It should be almost boiling.
  2. Pour the water into a high-speed blender and then add all the other ingredients for either the vanilla-coconut milk or the cinnamon-coconut milk.
  3. Blend on high for approximately 20-30 seconds. The milk should be milky white.
  4. Allow the milk to sit in the blender for 15-20 minutes until cool enough to touch.
  5. Next step is to strain the coconut from the milk. Hold nut bag over a medium-sized bowl and carefully pour the coconut mixture through the bag. (You can also use a cheese cloth for this step)
  6. Squeeze bag continuously until all coconut milk is drained.
  7. Leave out to cool at room temperature before refrigerating.
  8. If a thick, solid rim of coconut cream forms after refrigeration, simply shake hard or re-blend the milk. The solid rim will not reform after the second blend.
  9. Store in sealed container for up to one week.

a happy monkey: almond butter, coffee, banana smoothie

Almond Butter, Coffee & Banana Smoothie

The Earnest Monkey – Banana, Almond Butter, Coffee Smoothie

Banana. Almond Butter. Coffee. In no specific order, these are the foods I crave most after a run. My last meal on earth will include them … and a side of chocolate … and pizza … oh, and wine. Yes, you’re invited!

For the purpose of this smoothie recipe, we’re sticking to bananas, almond butter and coffee. A sticky palate-pleasing combo that will put a smile on your face and give a generous serving of protein to get you rebooted after your workout. You probably don’t need convincing to understand why these foods rank so highly on my food chart, but here’s the deal:

bananas: Mama Nature created the perfect on-the-go fruit when she birthed the banana. It even comes with its own pull-tab! Pretty rad. These pre-wrapped energy bombs are quite a-peel-ing to the masses, but runners and bananas are like macaroni and cheese. We are the perfect pair. As a pre, during or post-run fuel, they offer a healthy dose of potassium – perfect for heavy sweaters like me – and they also come packed with vitamin C and iron to boot. Bananas have an irresistibly sweet, smooshy-mouthed goodness you can sandwich, mash, bake, blend, sauté, or just peel and eat! What’s not to love?