I want to share with you these quick and easy pumpkin maple spice smoothies. Please, do yourself a favor and top it off with some coconut whipped cream. This coconut whipped cream stuff is delicious on just about everything!
Ingredients
Pumpkin Maple Spice Smoothie:
- 1 15-oz. canned pumpkin
- 3-4 bananas, frozen
- 3 Tbsp. maple syrup
- 2 Tbsp. soy milk
- 1/8 tsp. cinnamon
- dash of nutmeg
- pinch of allspice
- pinch of salt
Coconut Whipped Cream:
- 1 can full-fat coconut milk, chilled
- 1/4 tsp. lemon juice
- 3 Tbsp. powdered sugar
- 1/2 tsp. vanilla extract
- dash of salt
Description
Pumpkin Maple Spice Smoothie:
- Put all ingredients into blender.
- Blend on high until smooth. Serve cold.
Coconut Whipped Cream:
- The night before, put the can of coconut milk in the fridge right side up.
- When you are ready to make the whipped cream, carefully remove the coconut milk from the fridge without shaking or tipping it.
- Open the top of the can. Carefully spoon out the thick white paste that has collected on top.
- Save the clear coconut liquid in your refrigerator for other recipes.
- In a medium-sized mixing bowl, use a hand mixer to beat the coconut milk together with all of the ingredients listed above. Mix on high to beat as much air into the cream as possible.
Quick notes:
- To achieve the cool swirly affect when using this as a topping, spoon the whipped cream into a plastic bag. Cut a 1/4 inch hole in the corner. Squeeze and swirl onto whatever you desire.
Website: www.veggieonapenny.com
