Good Lifestyle

Looking for a smoothie that tastes like dessert? This strawberry is alsopaleoSo that you can indulge in that sugary caresses hit and you are desperate for a naturally mild paleo treat. The roasting of strawberries in a little coconut sugar brings out their flavor so intensely that they taste more about cutting candies than fruits. Mix them with coconut water and frozen cashew milk, and you have a smoothie that is more or less a strawberry milkshake. It can double pale breakfast and paleo dessert.

The whipped cream of coconut is a little extra. Start with a box of coconut milk in fat that separated into two layers (the cream and the water) -You can test it by gently tilting a box upside down; If you can hear the liquid glamer, go to the next box. If you do not hear anything when you turn the bobbin, it's a good one. Ask it in the fridge overnight. In the morning, carve the refrigerated coconut cream from the top of the bobbin in a bowl and the whips with an electric mixer in a non-dairy dream whipped cream.

The recipe makes more whipped cream than you will need for the smoothie, so save it in the refrigerator for a week to get the other sweet treats - you can rewrite the cream if it gets too firm. Of course, all this is totally optional: if you do not want to make a whip with coconut, use a solid coconut water bottle for smoothie and the top of the drink with a coconut yogurt spoon (Or jump entirely in garnished!).

Gives 1 serving, as well as the extra whipped cream of coconut

Ingredients

1 1/2 cup of fresh strawberries, half
1 tablespoon of coconut sugar
1/2 c. Kosher salt tea, divided
1 coconut box, including water, refrigerated overnight
1/2 TSP Vanilla Extract
3/4 cup of cashew milk, frozen overnight in ice cube tray
1 C. Fresh lemon juice tea

How to do it

1. Preheat the oven to 350 ° F. Spread strawberries on a sheet of sheet and mix with 2 teaspoons of coconut sugar and ¼ teaspoon salt. Cook for 25 to 30 minutes until Juicy. Let cool.
2. Scoop The closed and refrigerated coconut cream from the top of the box in a medium bowl. Using an electric mixer, the whipped cream up to softness and airy. Whip the tea coconut sugar remaining 1 teaspoons, ¼ teaspoon of salt and vanilla until the combination. Return a bowl in the refrigerator.
3. Combine cooled strawberries, frozen cashew nut milk ice cylinders, lemon juice and ½ cup of coconut water from the box in the mixer and mashed up to smooth. Add more coconut water to slim smoothie until the desired consistency is reached.
4. Pour the smoothie into a glass and up with a spoonful of coconut whipped cream.

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