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Kale and Kiwi 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.

CategoryDifficultyBeginner
Cook Time15 minsTotal Time20 mins

Ingredients
For the Blueberry Layer:
 ½ cup cup blueberries
 1 cup cup full-fat coconut milk (stored in the refrigerator for a few hours or overnight)
For the Mango Layer:
 ½ mango, peeled and chopped
 ½ cup cup full-fat coconut milk (stored in the refrigerator for a few hours or overnight)
 1 tbsp toasted coconut
 ½ tsp vanilla extract
For the Kale and Kiwi Layer:
 ½ cup finely chopped kale
 1 kiwi fruit, sliced
 ½ cup full-fat coconut milk (stored in the refrigerator for a few hours or overnight)
 Berries and chia seeds, to garnish
 Extra kiwi slices for garnish, optional

Method

1

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

For the Blueberry Layer:
2

Whisk the coconut cream by hand or with an electric whisk. An emulsifying blender or traditional ice cream maker will also work. Blend with the blueberries. Set aside.

For the Mango Layer:
3

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

For the Kale and Kiwi Layer:
4

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

To assemble:
5

Decorate the glass with a few kiwi slices by placing then firmly against the glass (optional). Pour the Blueberry Layer into a glass, carefully pour over the Mango Layer and layer with the Kale and Kiwi Layer.

Garnish with berries and chia seeds and enjoy.

Ingredients

Ingredients
For the Blueberry Layer:
 ½ cup cup blueberries
 1 cup cup full-fat coconut milk (stored in the refrigerator for a few hours or overnight)
For the Mango Layer:
 ½ mango, peeled and chopped
 ½ cup cup full-fat coconut milk (stored in the refrigerator for a few hours or overnight)
 1 tbsp toasted coconut
 ½ tsp vanilla extract
For the Kale and Kiwi Layer:
 ½ cup finely chopped kale
 1 kiwi fruit, sliced
 ½ cup full-fat coconut milk (stored in the refrigerator for a few hours or overnight)
 Berries and chia seeds, to garnish
 Extra kiwi slices for garnish, optional

Directions

1

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

For the Blueberry Layer:
2

Whisk the coconut cream by hand or with an electric whisk. An emulsifying blender or traditional ice cream maker will also work. Blend with the blueberries. Set aside.

For the Mango Layer:
3

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

For the Kale and Kiwi Layer:
4

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

To assemble:
5

Decorate the glass with a few kiwi slices by placing then firmly against the glass (optional). Pour the Blueberry Layer into a glass, carefully pour over the Mango Layer and layer with the Kale and Kiwi Layer.

Garnish with berries and chia seeds and enjoy.

Kale and Kiwi Smoothie

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