Ingredients
Smoothie
- 2 whole Apple Organic, Cored and chopped
- 1 cup Coconut Milk any milk
- 1/4 cup Gluten-Free Rolled Oats
- 1/2 cup Plain Greek Yogurt Vanilla or plain
- 1 tsp Cinnamon Ground
- 1 Tbsp Pure Maple Syrup
- 1 whole Vanilla Protein Powder 1 scoop, optional
- 1/2 cup Coconut Milk frozen into ice cubes
Coconut Caramel
- 2/3 cup Coconut Cream
- 1/4 cup Coconut Sugar
- 1 tsp Pure Vanilla Extract
- 1 pinch Sea Salt
Coconut Whipped Topping
- 1 whole Coconut Cream Concentrate 1 small can
- 1/4 cup Powdered Monkfruit Sweetener - Lakanto or organic powdered sugar
- 1/2 tsp Pure Vanilla Extract
Instructions
- Take .5 cup coconut milk and pour into ice cube tray and allow to freeze until hardened. You can use regular ice, but I found this makes for a much creamier smoothie versus icy
- For the caramel- Combine coconut cream and coconut sugar in a saucepan over medium heat, and bring to boil, then lower heat and allow to cook and stir until reduced and thickened, roughly 10-15 mins. Remove from heat and stir in the vanilla and salt. Allow to cool before enjoying
- For the whipped topping- chill a mixing bowl, then whip together coconut cream and powdered sugar in that bowl until smooth. This will take a few minutes. Keep in the fridge until ready to use
- For the smoothie simply blend all ingredients together until smooth
- Top with whipped cream and caramel!
Notes
You will have extra caramel and extra whipped topping. Please note - when viewing nutrition information, it will reflect for use of all the caramel & topping.