Double Berry Smoothie
Two layers of refreshing smoothies. Vegan Blueberry and strawberry smoothies with coconut whipped cream.
Equipment
- Saucepan
- Blender
- 2 Ice trays
Ingredients
Blueberry Syrup
- 250 Grams Blueberry Fresh or frozen
- 1.5 Cup Water
- 3 Tbsp. Maple syrup
Strawberry Syrup
- 250 Grams Strawberry Fresh or frozen
- 1.5 Cup Water
- 3 Tbsp. Maple syrup
For The Blueberry Smoothie Layer
- ¾ Cup Plant milk I used semi-sweet soy milk
- Frozen blueberry syrup cubes we made the day before
For The Strawberry Smoothie Layer
- ¾ Cup Plant milk
- Frozen Strawberry syrup cubes we made the day before
Coconut Whipped Cream
- 1 Can Coconut cream just the fat place in the freezer overnight
- 1 Tsp Vanilla paste
- 1 Tbsp. Sugar
- 2 Tsp Whipped cream stabilizer Optional
Instructions
For blueberry syrup and strawberry syrup (prepare the day before)
- In 2 small pots put in each one separately. The strawberry syrup ingredients in the first, and the blueberry syrup ingredients in the second pot. Bring both to a boil over medium heat.
- Cook for about 20 minutes until a slightly thick and glossy syrup is obtained. Set aside to cool.
- After the strawberry syrup has cooled, transfer to a blender and blend till smooth. Then pour the mixture into an ice cube tray and place in the freezer overnight. Repeat the same with the blueberry syrup.
For The Smoothie
- Blend the frozen blueberry syrup cubes together with the soy milk and pour into a glass. Then rinse the blender and prepare the second layer of strawberry smoothie.
Coconut Whipped Cream
- If there is no whipped cream stabilizer, you can mix the rest of the ingredients and put a tablespoon or 2 of the cream on top. If there is a whipped cream stabilizer, mix the super in a bowl with a hand mixer.