BREAKFAST
BLUES SMOOTHIE
Our blues smoothie is a tropical ticket to sun, sand and sangria. Well, maybe scrap the sangria part but you know what we’re saying – start your day with blues and you’ll be feeling the vacation vibes all day. Packed with banana, pineapple, kiwi, apple, orange, baobab, thai lime leaf and, of course, blue spirulina, blues is tangy and tropical.
Simply mixed with water or milk, kencko blues is more than good enough to drink on its own, but when we saw the viral blue coconut cloud smoothie, we knew we had to put our spin on it. The base is a fruity combo of pineapple and banana, and then we added a generous dollop of almond butter because, well, nut butters make everything better.
Our clouds are made from whipped coconut cream which pairs perfectly with the tropical flavors. And, while there aren’t any clouds on our dream beach vacation, we wouldn’t mind a few if they were this tasty.
This recipe takes just 1 minute of prep and 3 minutes total time.
Ingredients
1 cup of frozen pineapple chunks
1 frozen banana
1 packet of kencko blues
1 tbsp of almond butter
1 cup / 240 ml of almond milk (or another plant milk of choice – coconut would work great here!)
¼ cup of cold coconut cream
Instructions
Blend all the ingredients together except the coconut cream.
With a whisk, whip up the cold coconut cream until it’s super frothy.
Now it’s time to get artistic, spread some whipped coconut cream on the inside of your glass to form small clouds.
Pour your blues smoothie into your glass, and top with the remaining coconut cream clouds. If you’re feeling extra indulgent, you could also add some shaved chocolate on top.
Enjoy!
BLUES SMOOTHIE
