Ingredients
For the Smoothie:
- 1 cup frozen blueberries
- 2 Medjool dates (pitted)
- 1 tbsp fresh lemon juice
- ¼ cup unsweetened coconut flakes
- 1 frozen banana
- 1 scoop protein powder (plant-based or collagen)
- 1 cup unsweetened non-dairy milk (like almond, oat, or coconut)
- 1 tbsp chia seeds
- ½ tbsp raw honey (optional)
- 1 handful of kale (de-stemmed)
For the Coconut Cloud:
- ½ cup coconut cream (scooped from a chilled can of full-fat coconut milk)
- 1 tsp maple syrup (optional, for a hint of sweetness)
- ½ tsp vanilla extract (optional, for flavour)
Instructions
Make the Coconut Cloud:
- In a small bowl, whisk or whip the chilled coconut cream with maple syrup and vanilla (if using) until smooth and fluffy. Set aside.
Blend the Smoothie:
- Add all smoothie ingredients to a high-speed blender. Blend on high until smooth and creamy. If it’s too thick, add a splash more non-dairy milk to thin it out.
Layer It Up:
- Spoon the Coconut Cloud into the bottom or top of your glass (depending on the vibe you’re going for), then pour in the smoothie. You can also swirl it through or layer in a jar for a parfait-style moment.
Top It Off (optional:
- Sprinkle with extra coconut flakes, chia seeds, or a few fresh blueberries for a pretty finish.
Notes
Tips:
- Make It Extra Fluffy: Use a chilled bowl and whisk for the coconut cream to get maximum fluffiness.
- Meal Prep Friendly: Freeze leftover smoothie in popsicle molds for a refreshing treat.
- Customizable: Add a handful of leafy greens (like kale) for an extra nutrient boost without changing the taste.