Lemon Cream Pie Smoothie Bowl
Print Recipe
5 from 1 vote

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.
Prep Time10 mins
Total Time10 mins
Course: Smoothie Bowl
Servings: 2 smoothie bowls


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

Optional Garnishes

  • 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.

To Assemble

  • Divide the smoothie between two bowls and garnish with lemons and fresh mint, if desired. Serve immediately.