Cool, refreshing, tangy.
Those were the words I was looking for in a smoothie when I whirled a select few ingredients in my blender.
I had limes, I had an open can of coconut cream, and it was hot outside. Thus, this green tinted smoothie was born.
There are no hard and fast rules in the smoothie recipe world. Combine your ingredients, blend them up, taste and adjust. I sometimes measure, but mostly I eyeball the amounts and use my tastebuds to tell me if anything needs to be added. You know what you like so feel free to take away or add in what you love. Try adding frozen pineapple or a bit of fresh ginger. Take away the coconut and try some zesty greek yogurt instead. The options can be endless.
I do make a lot of smoothies and all of them contain as many greens (kale, spinach, or mint) as I can pack into them without the ‘green’ flavor overpowering the sweetness. Balance is the key… but so are toppings. Smoothies need toppings. I love adding granola for crunch but if we’re making a key lime pie smoothie, perhaps some gluten-free graham crackers will fit the bill (they definitely do!). Maybe a little unsweetened coconut flakes and lime zest? Sure!
Speaking of graham crackers, these are my favorite things ever. But oddly, they are even better stale. Yes, stale! Sounds weird but enjoying them a few days after the package has been opened is the best way to enjoy them. Just saying.
Two things I always add into my smoothies, two key and smoothie-making ingredients: Salt and vanilla extract.
Salt and vanilla will always add depth to your smoothies. Salt adds a pop and dimension that can take your smoothie from flat and boring to amazing. Vanilla extract tricks your mind into thinking it’s sweeter than it actually is, so adding vanilla can help you reduce the amount of sugar (perhaps in the form of dates or honey) you might add to sweeten things up.
Key Lime Pie Smoothie
- 1 frozen banana
- ½ cup frozen pineapple or frozen mangoes or any other fruit of choice
- ½ cup spinach or other leafy green, packed
- ½ cup unsweetened coconut cream canned
- ½ cup oat milk may use more coconut cream
- 2 tbsp lime juice regular or key limes are welcomed here!
- 1 tbsp raw honey may sub maple syrup or 1-2 pitted dates
- 1 tsp vanilla extract
- dash salt
- handful ice cubes optional for thickening
- 2 gluten free graham crackers optional, for topping
- unsweetened coconut flakes optional, for topping
- lime zest optional, for topping
- Combine frozen banana, pineapple, spinach, coconut, oat milk, lime, honey, vanilla and salt in a blender. Blend on low and slowly adjusting up to high speed to bread down ingredients. Add in a dash of water or more oat milk to help with blending process, as needed. Blend until frozen items are broken down and all spinach is blended.
- Taste and adjust sweetness by adding more honey or banana. Adjust tanginess by adding more lime. Add in ice cubes if you'd like like a thicker smoothie.
- Divide into two large mugs or mason jars. Top with graham crackers, coconut flakes, and lime zest.
- Share, eat, and enjoy!