These Dark Cherry Smoothies are a fun way to perk up your late winter weekends. The recipe makes just under three cups, perfect for two big smoothies or four small – so cute!
So far my day has been pretty darn perfect.
I was up early as usual—a few minutes after 5:00 am—also known as My Favorite Time of Day.
I inspected last night’s snowfall from my kitchen window, then put water on the stove for tea.
After puttering around for two hours doing basically nothing, I tested a recipe for quiche I want to make for you soon, because spring is almost here and that’s what we crave, right?
After I wash the hellish pile of dirty dishes in the sink, the TV is calling my name for a time out and hopefully a good movie.
This will involve yoga pants and a large bowl of popcorn 🙂
Lazy days like today call for taking a few extra minutes to make yourself a fabulous smoothie.
One that isn’t green and kale-like for a change.
I pulled a bag of sweet dark cherries out of the freezer and whizzed them together with easy ingredients on hand like bananas and coconut milk.
Some of the coconut cream was fluffed up with a hand mixer and sweetened with maple syrup. Coconut flakes were toasted for garnish.
A cherry on top is a nice touch, and feels indulgent.
Why not take a break today and enjoy yourself today too?
MORE WEEKEND RECIPES TO TRY:
PIN THIS RECIPE FOR LATER!
Dark Cherry Smoothies
- For the SMOOTHIES
- 1 can Canned Coconut Milk, full fat variety, with the top solid portion of the can reserved. Approx. 13.5 ounce can
- 1 10 ounce Cherries, dark, sweet, frozen
- 1/2 cup Milk, regular, coconut or almond
- 1/2 cup Banana, cut in chunks
- 1/2 tsp Lemon, fresh squeezed See Recipe Note
- 2 tablespoons Honey
- 1/2 teaspoon Almond Extract or vanilla
- For the COCONUT WHIPPED CREAM
- 1 tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract, pure
- 1/3 cup Coconut Cream layer, reserved from above
- Toasted Coconut for serving
- Pitted Cherries with stems for serving
- Make the SMOOTHIES
- Open the can of coconut cream and spoon out about 1/3 cup of the solid cream. Place in a medium-sized bowl. Freeze for 15 minutes.
- Pour the remaining contents of the coconut cream can into a blender.
- Add the frozen cherries to the blender.Add the milk of your preference to the blender.
- Add the banana, lemon juice, honey and almond extract too.
- Whiz everything together until completely smooth, adding a bit more milk if its too thick, and a bit more honey if you like it sweeter.
- Pour into glasses. Garnish with whipped coconut cream, toasted coconut and cherry, if desired.
- Make the COCONUT WHIPPED CREAM
- Whip the the cold coconut cream in a medium-sized bowl with the vanilla and maple syrup until its smooth and fluffy. Serve on top of the smoothies.
- If you don't have a lemon, just leave it out.
- This recipe makes six 1/2 cup servings, but feel free to adjust the serving size as needed.
SOURCE: Studio Delicious