Peaches and Cream Smoothie Bowl
This peach and coconut cream smoothie is topped with fragrant sesame oil, fresh basil, and toasted sesame seeds.
Prep Time: 10 mins | Cook Time: none | Yield: 3 cups | Serving Size: 11⁄2 cups |
Ingredients:
1 (14-fl.-oz.; 400ml) can full-fat coconut cream
1⁄2 cup canned coconut milk
2 TB. unsweetened, shredded coconut
1⁄2 medium peach, sliced (or
1⁄2 cup frozen sliced peaches, thawed)
2 tsp. toasted sesame seeds
2 TB. toasted sesame oil
5 basil leaves, thinly sliced
Instructions:
1. Place coconut cream, coconut milk, shredded coconut, and peach into a blender.
2. Pulse for 30 seconds to 1 minute, or until blended to your desired consistency.
3. Pour mixture into 2 small bowls. Garnish with toasted sesame seeds, toasted sesame oil, and
basil to serve.
Variation: To make a Strawberries and Cream Smoothie Bowl, replace peaches with 1⁄2 cup thawed frozen strawberries, and use 2 tablespoons chopped fresh mint instead of basil. Replace toasted sesame oil with almond oil, and use 2 tablespoons chia seeds instead of toasted sesame seeds.
Tip: If you’re in the maintenance phase, you may be able to increase the peaches for an extra-satisfying smoothie.
Nutrition per Serving
Fat 87%
Protein 5%
Net Carb 8%
Ratio 3.0:1
Calories 753 | Fat 73g | Protein 8g | Total Carbohydrate 18g | Dietary Fiber 2g | Net Carbohydrate 16g |
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