Ingredients
Smoothie Ingredients
- 1 ripe banana
- 160g frozen mango, pineapple, and papaya blend
- 1 lemon, zested and juiced
- 60g coconut yoghurt
- 1 scoop (30g) vegan vanilla protein powder
- 1 tbsp ground flaxseed
- 1 tbsp hemp seeds
- 2 tbsp desiccated coconut
- 2 tbsp lemon and ginger apple cider vinegar
- 100-120ml plant-based milk
Serving & Garnish
- Crushed cookies
- Extra thick coconut yoghurt
- Lemon zest and slices
Instructions
- Blend the Smoothie: Add the banana, frozen mango, pineapple, papaya blend, lemon zest and juice, coconut yoghurt, vegan vanilla protein powder, ground flaxseed, hemp seeds, desiccated coconut, lemon and ginger apple cider vinegar, and plant-based milk to a blender. Process all ingredients until the mixture is smooth and creamy.
- Assemble to Serve: Spread some extra thick coconut yoghurt inside two serving glasses. Layer crushed cookies over the yoghurt, then pour the prepared smoothie on top. Finish by decorating with additional coconut yoghurt, more crushed cookies, a sprinkle of desiccated coconut, and lemon zest and slices for an attractive and flavorful presentation.
Notes
- Use ripe bananas for natural sweetness and creaminess.
- Adjust plant-based milk quantity to achieve your desired smoothie thickness.
- The lemon and ginger apple cider vinegar adds a unique tang and depth but can be omitted if preferred.
- Choosing vegan vanilla protein powder keeps this recipe plant-based and adds a protein boost.
- You can use any preferred plant milk, such as almond, oat, or coconut milk, depending on taste and dietary needs.
- Crushed cookies add a pleasant crunch but can be omitted for a gluten-free version if using gluten-free cookies.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Fusion
- Diet: Vegan
