This vegan lemon cream pie smoothie bowl makes a cool, creamy summer treat! Frozen bananas, frozen pineapple, chilled coconut milk, lots of fresh lemon juice, maple syrup, vanilla, and a dash of turmeric (for color) are churned to perfection in a food processor. The bananas add a frosty quality while the coconut milk lends richness and a whipped, airy quality. But don’t worry about it tasting like bananas, the fresh lemon juice weaves itself throughout and offers a bright, citrusy tang. Frozen pineapple teams up with the lemon juice to cut through the creaminess, lending both a pale yellow hue and a light, refreshing acidity.
Whew, thank you for patiently listening to crickets chirp around here in recent weeks. I briefly mentioned what I’ve been up to in my last post, but here’s a more detailed rundown of what I’ve been working on these last couple of weeks . . .
- The last day of the school year was on May 25th, and I had lots of packing and tying of loose ends to tend to in preparation. My mom, being the wonderful woman she is, helped me pack-up my office on my last day. I had planned to tackle it myself but she must have sensed I was feeling sentimental about the whole thing as the day drew nearer. What I expected to be a bittersweet day turned out to be a fun one with her by my side. We noshed on avocado rice cakes, granola, and watermelon as we packed, occasionally pausing to reminisce about all the things that have happened since she helped move me into that office five years earlier.
- Just two days later, Dan and I flew to PA to spend the long weekend with his family (and meet our second niece)! The weekend was both fun-filled and work-filled. I spent the mornings reviewing final edits for the book and the afternoons and evenings out and about making the most of the weekend with family.
- We flew back home last Tuesday and from Wednesday through this morning, I’ve been working day and night to finish final cookbook edits and review design files for the layout. I turned in the edits late Sunday night (mid GoT episode) and it felt great. And so exciting too! It’s feeling more and more real by the day, and I just cannot wait to share this book with you. I consider myself to be a hard worker in general, but I’ve worked harder on this book than anything else. At times, I’ve felt guilty for pulling back from the blog/social media to focus on the book, but seeing it all come together in such a wonderful way has soothed those feelings.
Alright, let’s talk smoothie bowl. Lemon Cream Pie Smoothie Bowl, to be exact.
Truth be told, this smoothie “bowl” would be just as enjoyable served in a glass, so don’t let the whole “bowl” thing stand in the way of your smoothie dreams.
Frozen bananas, frozen pineapple, chilled coconut milk, lots of fresh lemon juice, maple syrup, vanilla, and a dash of turmeric (for color) are churned to cool and creamy perfection in a food processor. The bananas add a frosty quality while the coconut milk lends richness and a whipped, airy quality. But don’t worry about it tasting like bananas, the fresh lemon juice weaves itself throughout and offers a bright, citrusy tang. Frozen pineapple teams up with the lemon juice to cut through the creaminess, lending both a pale yellow hue and a light, refreshing acidity.
This cool lemony treat is the perfect antidote to the steamy summer heat. Look at that, I’m rhyming—not intentional, but I’ll take it. And on that note, I’ll leave you to it. The zingy, lemony treat, that is . . . ♥
Lemon Cream Pie Smoothie Bowl
Lemon Cream Pie Smoothie
- 3 ripe and speckled bananas, peeled, sliced, and frozen
- 1/2 cup frozen pineapple chunks (for brightness and acidity)
- 1/4 cup cream from a can of chilled full-fat coconut milk
- 1/4 cup fresh lemon juice
- 1 tablespoon pure maple syrup or to taste
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground turmeric
- Fresh mint leaves
- Lemon slices
For the Lemon Cream Pie Smoothie
- Add all ingredients to a food processor and process for 2 to 3 minutes or until smoothie and creamy, stopping to scrape down the sides as needed.
- Divide the smoothie between two bowls and garnish with lemons and fresh mint, if desired. Serve immediately.