Place raw cashews into a blender. Pulse about 10 times for 1-2 seconds each, or until cashews are finely ground.
Add coconut milk and MCT oil. Blend again until smooth and creamy. You should have about 4 cups of liquid.
Fill two, 16-well standard ice cube trays or equivalent molds, with the coconut milk mixture. Each well should hold about 2 tablespoons each. Rap on counter to remove air bubbles. Place in freezer for several hours or overnight.
Remove frozen coconut milk smoothie cubes from the tray and store in an airtight container or bag in the freezer for up to 1-2 months.
To use, add 1 cube per 16 ounce serving in your favorite smoothie recipes. (Our SGS recipes would use 2 cubes.)
Other nuts or seeds could be substituted for the cashews such as macadamia nuts, almonds, peanuts, walnuts, pecans, pumpkin seeds, hemp hearts, sunflower seeds, etc. Use 1 ¾ cup seeds to replace 2 cups raw nuts.
Coconut milk can be substituted with ½ cup unsweetened shredded coconut plus 1 cup water. Blend dried coconut with cashews during first step, then add the water along with the MCT oil.
For those allergic to coconut, substitute another healthy oil such as flax, avocado, or other nut/seeds oils that can be tolerated. And substitute coconut milk with other non-dairy milk.
Substitutions will change the nutrition information.