Pumpkin & Papaya Coconut Milk Smoothie
This is my last submission to this month's Little Thumbs Up blog hop event (theme: coconut) which is ending today. My previous submissions are:
Coconut Milk Bundt Cake (coconut milk & coconut oil)
Chicken & Vegetables in Foil Packets (coconut amino)
30-Minute One-Pot Chicken & Rice (coconut amino)
Coconut Milk Bundt Cake (coconut milk & coconut oil)
Chicken & Vegetables in Foil Packets (coconut amino)
30-Minute One-Pot Chicken & Rice (coconut amino)
Ingredients:
(Serves 1-2)
1 cup roasted pumpkin puree
1 cup ripe papaya puree
1 cup reduced-fat coconut milk
1/2 cup water
A handful crushed ice
1 tablespoon dried cranberries, to garnish
Note: It's best to chill the purees and coconut milk in the fridge before making this smoothie.
How to:
1. Mix everything, except dried cranberries, in a blender. Add water or ice to thin out the smoothie if it's too thick to your liking.
2. Garnish with dried cranberries. Serve immediately.
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| Drink it all up! |
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| Packed with beta carotene. |
This post is also linked to the event, Little Thumbs Up (October 2015 Event: Coconut) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Jess (Bakericious).
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Hi Joyce,
ReplyDeleteThis refreshing smoothie looks good.
May I ask there's no need to boil the coconut milk first ?
Hi Karen, I didn't boil the coconut milk. I read that the ang mohs also use them straight from the fridge oh.
DeleteI'm not sure if need to boil first or not. :D
DeleteOic, thanks, I shall try it ... straight from the fridge ^-^!
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