Peaches and Cream Smoothie

Guest Post by Jennifer Trennum

Hello! I’m happy to back on the NCN blog today. Let’s hang out this morning, over tropical peaches and cream smoothies! They’re cold, thick and will make us feel like we’re on vacation, sitting on the beach somewhere tropical (Costa Rica, perhaps?) and sipping a cocktail without a worry in the world.

Peaches and Cream Protein Smoothie Peaches and Cream Protein Smoothie

This is one of those recipes where I’m like, “how is this the first time I’m making this!?” Smoothies are fairly simple to make, you start off with a basic recipe and build it up to suit your personal needs: fresh or frozen fruits, veggies and greens, maybe some quality protein powder and your golden. But this is one of my personal favourite combos.

Why you ask? COCONUT MILK ICE CUBES!

Yes, you read that correctly. They make such a lusciously thick + creamy smoothie that makes me think of piña coladas.

Peaches and Cream Protein Smoothie

This shake is light on the sweetness and the coconut milk makes it extremely satiating.

Finish it off with a generous topping of toasted coconut flakes for a tropical tasting smoothie perfect anytime of day!

Peaches and Cream Protein Smoothie

Peaches and Cream Smoothie
 
Author:
Recipe type: Smoothie, Breakfast
Serves: 1-2
Ingredients
  • ½ cup canned full-fat coconut milk
  • ½ - ¾ cup unsweetened almond milk
  • 1 peach, chopped and frozen
  • ½ large banana, sliced and frozen
  • ½ scoop North Coast Naturals 100% Iso-Protein, Vanilla Flavour
  • 1 tablespoon honey, agave, or maple syrup
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons unsweetened flaked coconut, toasted
Instructions
  1. Vigorously shake the can of coconut milk until the cream and liquid are fully combined. If there is still a bit of cream when you open the can give it a whisk to finish the job.
  2. Pour ½ cup of the canned coconut milk into an ice cube tray and freeze until fully solidified. Each ice cube holds approximately 2 tablespoons, so you should end up with 4 ice cubes.
  3. Place the coconut milk ice cubes in a high-speed blender with ½ cup almond milk, frozen peaches, banana, protein powder, honey and vanilla extract.
  4. Blend until creamy. If the mix is too thick and needs thinning out add ¼ cup more almond milk.
  5. Serve and top with toasted coconut flakes.
Notes
To make vegan, try replacing the Iso-Protein with 2 tbsp of North Coast Naturals Organic Brown Rice Protein.

Jennifer is the photographer and writer behind the blog, Edible Sound Bites. She has a passion for eating clean and living a healthy lifestyle. She loves to be active but weight training is her favourite form of exercise. She hopes to inspire others to live a healthy life and eat healthy. When she isn’t at her desk writing, she’s in the kitchen cooking something up. Some loves: family, music, playing guitar, sound design, cycling, new books, good coffee + tea, farmers markets, seasonal fruit + veggies, baking, hiking, snowboarding, and breakfast.

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