Ingredients
- 2 apples
- 165 ml coconut cream
- 120 ml coconut milk
- 75 g cashew paste
- 300 g boiled pumpkin cubes
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/4 tsp nutmeg
- 2.5 cm fresh ginger
- 1.5 cm fresh turmeric
- 3 ice cubes
GARNISH:
- Unsweetened coconut yogurt
- Grated coconut
Preparation
- Boil the pumpkin and allow to cool.
- Peel and cut the apples into pieces.
- Combine the apples, coconut cream, coconut milk, cashew paste, 75 g pumpkin, cinnamon, cardamom, nutmeg, ginger and ice cubes and blend until smooth.
- Pour 1/3 of the mixture into a bowl and set aside.
- Add 112.5 g pumpkin to the blender and blend until smooth.
- Pour 1/2 of the mixture into a bowl and set aside.
- Add 112.5 g pumpkin and the turmeric to the blender and blend until smooth.
- Pour the smoothie mixtures into tall glasses in layers ranging from dark to light.
- After layering with the three pumpkin spice mixtures, add a layer of unsweetened coconut yogurt.
- Garnish with grated coconut.
Tip: you can also use frozen pumpkin. Keep in mind that pumpkin shrinks when cooked, so you will need more frozen pumpkin for 300 g of cooked pumpkin.
Enjoy!
August 3, 2022
