Coastal Dreams Blue-Green Coconut Smoothie

Why This Smoothie Is A Must-Try

1. Antioxidant-rich: Both blue-green algae and butterfly pea flower are known for their high antioxidant content. They help fight free radicals, promoting better skin health and overall wellness.
2. Loaded with Good Fats: The avocado and coconut cream provide healthy fats that are beneficial for heart health and satiety.
3. Low-carb & Sugar-free: With stevia as a sweetener, this smoothie is perfect for those watching their carb intake or aiming for a sugar-free diet.

The Recipe

Ingredients:

• 1 teaspoon blue-green algae powder or butterfly pea flower powder
• 1/2 cup supergreens mix (baby spinach/baby kale)
• 1/2 small/medium avocado
• 2 tablespoons coconut cream fat
• 3-4 drops stevia
• 1/2 teaspoon vanilla
• 1 1/2 cups unsweetened coconut milk
• 4 ice cubes
• 6 pecans, crushed
• 1 tablespoon coconut shavings, divided

Instructions:

1. Prep the Coconut Milk: Place the can of coconut milk in the refrigerator overnight. This will separate the cream from the water. When you’re ready, open the can upside down and drain the excess coconut water. Spoon out the coconut cream and set it aside.
2. Blend to Perfection: Into a high-speed blender, add all the ingredients – the blue-green algae or butterfly pea flower powder, supergreens mix, avocado, coconut cream fat, stevia drops, vanilla, coconut milk, and ice cubes. Blend until you achieve a silky smooth texture.
3. Serve with Flair: Pour your vibrant smoothie into a glass. Top with a sprinkle of coconut shavings and crushed pecans for that extra crunch and tropical vibe.

Note: This recipe yields 2 servings.

Kitchen Equipment Needed:

• High-speed blender
• Measuring spoons
• Measuring cups
• Can opener
• Glasses for serving

Tips, Shortcuts, and Variations:

• Make it Sweeter: If stevia isn’t your favorite, you can replace it with honey, maple syrup, or any other sweetener of your choice.
• Nutty Variations: Swap out pecans for almonds or walnuts for a different crunch.
• Frozen Avocado: If you want a colder, thicker texture, use frozen avocado slices.

Storing Leftovers:

If you find yourself with any leftover smoothie (a rare occurrence in my home!), pour it into an airtight container and store in the refrigerator. It’s best enjoyed within 24 hours for optimal freshness.

Perfect Pairing:

Serve your Coastal Dreams Blue-Green Coconut Smoothie with a side of tropical fruit salad or a light coconut cookie. For drink pairings, a cool glass of lemon-infused water complements the tropical tones beautifully.

FAQs

1. Can I use regular milk instead of coconut milk? Absolutely. The coconut milk offers a tropical flair, but feel free to use almond milk, oat milk, or any milk of your choice.
2. Is there an alternative to blue-green algae or butterfly pea flower powder? While these give the smoothie its unique color, you can opt for matcha or spirulina if they’re more accessible. The color might vary slightly.
3. Where can I find coconut cream fat? Coconut cream fat is the solid part of a can of full-fat coconut milk. Remember to refrigerate the can overnight for the best results.

Dive into this liquid embodiment of the coast, and let every sip transport you to a tropical paradise. We’d love to hear how your Coastal Dreams Blue-Green Coconut Smoothie turned out! Share your experience and photos with our community. And if you haven’t already, subscribe to our blog for more delightful recipes and tips.

Until the next coastal dream, happy blending!

Coastal Dreams Blue-Green Coconut Smoothie Recipe

What You’ll Need

1 teaspoon blue-green algae powder or butterfly pea flower powder
1/2 cup supergreens mix (babyspinach/baby kale)
1/2 small/medium avocado
2 tablespoons coconut cream fat,
3-4 drops stevia
1/2 teaspoon vanilla
1 1/2 cups unsweetened coconut milk
4 ice cubes
6 pecans, crushed
1 tablespoon coconut shavings, divided

What You’ll Need To Know

1. Place the can of coconut milk in the refrigerator overnight. When ready to make, open the coconut milk can upside down, and drain excess coconut water. Spoon out the coconut cream into a high-speed blender.

2. Add ingredients, 1 teaspoon E3Live Blue Majik, supergreens mix (babyspinach/baby kale) , 1/2 small/medium avocado, 2 tablespoons coconut cream fat, 3-4 drops stevia, 1/2 teaspoon vanilla, 1 1/2 cups unsweetened coconut milk to a high-speed blender and blend until smooth.

3. Pour in a glass and top with coconut shavings and pecans.

Recipe makes 2 servings.