Lemon Cream Pie Smoothie Bowl
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.
Servings: 2 smoothie bowls
Ingredients
Lemon Cream Pie Smoothie
- 3 ripe and speckled bananas, peeled, sliced, and frozen
- ½ cup frozen pineapple chunks (for brightness and acidity)
- ¼ cup cream from a can of chilled full-fat coconut milk
- ¼ cup fresh lemon juice
- 1 tablespoon pure maple syrup or to taste
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground turmeric
Optional Garnishes
- Fresh mint leaves
- Lemon slices
Instructions
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.
To Assemble
- Divide the smoothie between two bowls and garnish with lemons and fresh mint, if desired. Serve immediately.