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Pumpkin & Papaya Coconut Milk Smoothie - #breakfastseries


Pumpkin & Papaya Coconut Milk Smoothie

This is my last submission to this month's Little Thumbs Up blog hop event (theme: coconut) which is ending today. My previous submissions are:

Coconut Milk Bundt Cake (coconut milk & coconut oil)
Chicken & Vegetables in Foil Packets
(coconut amino)
30-Minute One-Pot Chicken & Rice (coconut amino)


Ingredients:
(Serves 1-2)

1 cup roasted pumpkin puree
1 cup ripe papaya puree
1 cup reduced-fat coconut milk
1/2 cup water
A handful crushed ice
1 tablespoon dried cranberries, to garnish

Note: It's best to chill the purees and coconut milk in the fridge before making this smoothie.



How to:

1. Mix everything, except dried cranberries, in a blender. Add water or ice to thin out the smoothie if it's too thick to your liking.

2. Garnish with dried cranberries. Serve immediately.



Drink it all up!

Packed with beta carotene.


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This post is also linked to the event, Little Thumbs Up (October 2015 Event: Coconut) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Jess (Bakericious).


4 comments

  1. Hi Joyce,
    This refreshing smoothie looks good.
    May I ask there's no need to boil the coconut milk first ?

    ReplyDelete
    Replies
    1. Hi Karen, I didn't boil the coconut milk. I read that the ang mohs also use them straight from the fridge oh.

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    2. I'm not sure if need to boil first or not. :D

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    3. Oic, thanks, I shall try it ... straight from the fridge ^-^!

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