Ingredients

The following ingredients have 1 Servings
  • 2 tbsp coconut butter
  • 1 tbsp natural blue food coloring ((*see notes for options))
  • 2-3 tbsp non-dairy milk
  • 1 cup frozen pitaya cubes/pack
  • 1-2 frozen bananas
  • 1 handful frozen cauliflower ((optional))
  • Non-dairy milk to blend ((I used coconut))
  • 1 ripe mango
  • Coconut whipped cream or Cocowhip
  • Pink and blue sprinkles

Instruction

  • Place the glass/jar you will be using in the freezer for at least 10-15 minutes.
  • For the blue swirls, soften the coconut butter by microwaving/heating just slightly. Add the blue food coloring and stir. Add the non-dairy milk 1 tablespoon at a time stirring vigorously. It will clump at first, but keep stirring until it becomes smooth and creamy
  • Use a spoon or ziplock bag with one corner snipped off to draw squiggles on the inside of the chilled glass. Place the glass back in the freezer to set.
  • Blend the mango until smooth. Transfer to a squeeze bottle (or you can just drizzle it on with a spoon).
  • Blend all the ingredients for the pink smoothie on high until smooth. Pour into the glass.
  • Top with coconut whipped cream, mango drizzle, and sprinkles.
  • Enjoy!