coconut smoothie

I totally blew you up with popsicles last week.  I have no regrets.

I also made a mess.  No regrets here either.

Just because popsicle week is (sadly and heartbreakingly) over doesn’t mean that we can’t keep doing fun things with summer fruit and tropical flavors.

We can just put them in a glass and top them with some whipped coconut cream instead of pouring them into popsicle molds and hiding them in the freezer.  And it’s a win win because we don’t have to wait overnight before we can indulge.  Boom!  Instant gratification!

And they’re so colorful, summery, and festive!  Don’t you just want to swim in all that purple, dive down deep into pineapple-y heaven, then erupt out the top through a coconut cream cloud?  Sorry. Did I get a bit carried away?  I can’t help it.  If coconut and tropical is your love then this smoothie is your jam.  I promise.  You don’t even have to do it all fancy pants in layers.  Just blend it up, pour it in a mason jar, top with coconut cream straight from the can and BAM!  You’ve got a grab and go breakfast that your coworkers will want so bad they may cut you.  Be careful out there.

Just kidding about the cutting.  Sort of.  Take your chances and grab a straw because I haven’t got any frozen fruity pops or booze on a stick for you today.

I hope you don’t mind

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Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

Ingredients

• 2 cups crushed pineapple
• 1 frozen banana
• 1 1/2 cups coconut water
• 2 tablespoons agave
• 4 teaspoons vanilla extract divided
• pinch of salt
• 1 cup fresh blueberries
• 1 19 ounce can coconut cream
• 4 cups ice divided

Instructions

1. In a blender, combine pineapple, banana, coconut water, agave, 2 teaspoons vanilla extract and salt
2. Blend on high 45 - 60 seconds
3. Add 2 cups ice and blend another 45 - 60 seconds or until smooth
4. Remove about half the pineapple mixture into glasses or another pitcher and set aside
5. Add blueberries to the blender with the remaining pineapple mixture and blend 45 - 60 seconds or until smooth
6. Add remaining 2 cups ice to blueberry mixture and blend 45 - 60 seconds or until smooth
7. Transfer coconut cream to the blow of a stand mixer fitted with the whisk attachment and whip on high until fluffy - about 4 -5 minutes; add remaining 2 teaspoons vanilla extract and whip another minute
8. If pineapple mixture that was set aside begins to separate, give it a stir, then pour into glasses about halfway full
9. Using the back of a spoon, slowly pour blueberry mixture over back of spoon to layer on top of the pineapple mixture
10. Top with whipped coconut cream
11. Serve immediately

Adapted from and inspired by Blue Sunset in Raw Food Real World by Sarma Melngailis and Matthew Kenney