Say hello to a tropical vacation 🙂
My new love, coconut whipped cream, blended with fruit and ginger (!!) to create the punchiest, zingiest, tastiest smoothie on the planet.
There’s papaya, bananas, orange juice, ginger, lemon and strawberries for fun 😀
It’s cold, it’s creamy, it’s fruity, it’s zippy and it can be made entirely sugar-free if you choose to use coconut milk instead of whipping it into cream.
Inspired by the Minimalist Baker, last weekend I decided to use up the coconut whipped cream sitting in my fridge. Best idea ever.
Using frozen fruit is great for a creamy texture, but if you want to avoid the brain freeze, I think just chilled fruit should be fine. I used orange juice instead of carrot juice, packaged instead of fresh. I normally prefer freshly squeezed juice, but I had a carton that needed to be used up. This is basically a great way to use up all kinds of leftovers!
Unbelievably delicious, with the ginger kick shining through, just the kind of thing you need while daydreaming of beach vacations and suntans. Stick a paper umbrella in it for the real thing 😀
What you’ll need:
100 gms cubed, frozen papaya
1 sliced and frozen banana
3/4th cup coconut whipped cream (see link in the beginning of this post)
1 cup orange juice
Lemon juice, to taste
Fresh ginger, thinly flaked, to taste
Honey for sweetening, optional
What to do:
1. Blend the papaya and banana till the frozen pieces break down almost completely. Scrape down the blender as needed.
2. Add the coconut whipped cream, orange juice, lemon juice and ginger. Blend till smooth and creamy.
3. Taste and add more orange juice if you would like to make the smoothie thinner, or add honey for sweetness.