Tropical Carrot Cake Smoothie

Ingredients 

• 1 cup unsweetened coconut milk (refrigerated, not canned)
• 2 cups shredded carrots (about 2 medium carrots)
• 1 cup frozen pineapple chunks
• 1 tablespoon chopped toasted walnuts
• 2 tablespoon unsweetened coconut flakes, plus more for garnish
• Ground cinnamon, nutmeg and ginger to taste
• maple syrup or to taste

Instructions 

1. Add all ingredients to a high powered blender. Puree until smooth, about 1 minute. Top with leftover coconut flakes. Enjoy immediately.