You don’t have to wait for pumpkin season to roll around to enjoy a pumpkin pie coconut smoothie!! I seldom visit the canned areas of a grocery store. But to make this smoothie, I gladly shop from the canned section. I like to use pure pumpkin and canned coconut milk that already has sugar in it. The smoothie is garnished with toasted coconut chips. Along with the added pumpkin spice and vanilla, the flavors pack a big wow!
Yields 16 ounces
Suggested Tools: Blender with a puree setting
1 - 15-ounce canned pure pumpkin
1/2 cup coconut milk (that includes sugar)
1 teaspoon pumpkin spice
1 teaspoon vanilla
1/4 cup plain non-fat yogurt
1 teaspoon fresh lemon juice (This optional but lemon juice is wonderful for adding a touch of brightness to flavors!)
1-3 ice cubes (optional)
Toasted Coconut Chips for garnish
Place half of the canned pure pumpkin in a blender. The texture of canned pumpkin is so thick that I found my blender just couldn’t handle it on any setting.
Add coconut milk and blend on a puree setting.
Add the second half of the pumpkin, pumpkin spice, vanilla, and yogurt. Puree until thoroughly blended, about 30-45 seconds.
Add ice cubes if you want the smoothie less thick. Blend on a chop setting.