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Fruity Coconut Smoothie

Move out the way piña coladas, our new Tropical Smoothie has just hit the scene! This cheeky, fresh and minty smoothie is perfect for those summer-loving evenings. Surprise ingredient? Creamy avocado. Don't knock it until you've tried it.

Category

Ingredients
For the Vanilla Coconut Layer:
 ½ cup full-fat coconut milk (stored in the refrigerator for a few hours or overnight)
 ¼ cup plant milk of your choice
For the Strawberry Layer:
 ½ cup full-fat coconut milk (stored in the refrigerator for a few hours or overnight)
 6 strawberries
 ½ tsp vanilla extract
For the Mango Layer:
 ½ a mango, peeled and chopped
 ¼ cup plant milk of your choice
 1 tbsp toasted coconut
 Nuts, cacao powder and cacao nibs, to garnish
For the Chocolate Mousse:
 ½ ripe avocado
 3 tbsp cacao powder
 2 tbsp maple syrup
 ¼ tsp vanilla extract
 Plant-based milk
 Chocolate mousse, nuts, cacao powder and cacao nibs, to garnish

Method

1

Ensure the can of coconut milk is cold by placing it in the fridge for a few hours or overnight.

For the Vanilla Coconut Layer
2

Whisk the coconut cream by hand or with an electric whisk. An emulsifying blender or traditional ice cream maker will also work. Mix the Vanilla and Chia Kasha and the milk. Blend together. Set aside.

For the Strawberry Layer
3

Whisk the coconut cream by hand or with an electric whisk. An emulsifying blender or traditional ice cream maker will also work. Add the strawberries and vanilla extract, and blend together. Set aside.

For the Mango Layer
4

Blend the mango, milk and toasted coconut. Set aside.

For the Chocolate Mousse
5

Blend all ingredients together in a food processor, slowly adding the plant-based milk until you reach a smooth and fluffy consistency.

To assemble
6

Pour the Coconut Vanilla Layer into a glass, carefully pour over the Strawberry Layer and layer carefully with the Mango Layer.

Garnish with nuts, cacao powder and cacao nibs and chocolate mousse and enjoy.

Ingredients

Ingredients
For the Vanilla Coconut Layer:
 ½ cup full-fat coconut milk (stored in the refrigerator for a few hours or overnight)
 ¼ cup plant milk of your choice
For the Strawberry Layer:
 ½ cup full-fat coconut milk (stored in the refrigerator for a few hours or overnight)
 6 strawberries
 ½ tsp vanilla extract
For the Mango Layer:
 ½ a mango, peeled and chopped
 ¼ cup plant milk of your choice
 1 tbsp toasted coconut
 Nuts, cacao powder and cacao nibs, to garnish
For the Chocolate Mousse:
 ½ ripe avocado
 3 tbsp cacao powder
 2 tbsp maple syrup
 ¼ tsp vanilla extract
 Plant-based milk
 Chocolate mousse, nuts, cacao powder and cacao nibs, to garnish

Directions

1

Ensure the can of coconut milk is cold by placing it in the fridge for a few hours or overnight.

For the Vanilla Coconut Layer
2

Whisk the coconut cream by hand or with an electric whisk. An emulsifying blender or traditional ice cream maker will also work. Mix the Vanilla and Chia Kasha and the milk. Blend together. Set aside.

For the Strawberry Layer
3

Whisk the coconut cream by hand or with an electric whisk. An emulsifying blender or traditional ice cream maker will also work. Add the strawberries and vanilla extract, and blend together. Set aside.

For the Mango Layer
4

Blend the mango, milk and toasted coconut. Set aside.

For the Chocolate Mousse
5

Blend all ingredients together in a food processor, slowly adding the plant-based milk until you reach a smooth and fluffy consistency.

To assemble
6

Pour the Coconut Vanilla Layer into a glass, carefully pour over the Strawberry Layer and layer carefully with the Mango Layer.

Garnish with nuts, cacao powder and cacao nibs and chocolate mousse and enjoy.

Fruity Coconut Smoothie
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