Coconut and Berry Smoothie Pot
Ingredients
- Granola (for base layer)
- Coconut yoghurt
- 1/2 cup frozen berries
- 1/4 cup cashew nuts (soaked overnight)
- 1/3 cup tinned coconut milk (chilled overnight)
- 2 cm piece fresh ginger
- 2 tbsp pumpkin and chia protein powder
- Plant based milk (to cover)
- Frozen berries (for topping)
Preparation
Prepare the base layer with granola and coconut yoghurt.
Soak 1/4 cup cashew nuts in water overnight.
Chill 1/3 cup tinned coconut milk in the fridge overnight.
In a blender, combine 1/2 cup frozen berries, soaked cashew nuts, chilled coconut milk, 2 cm piece fresh ginger, and 2 tbsp pumpkin and chia protein powder.
Cover the mixture with plant-based milk and blend until smooth and thick.
Spoon the blended smoothie over the base layer.
Add some frozen berries on top for garnish.
