I love the fall (so does everyone else on the Anchor Drop team, if you couldn’t tell!). Perfect weather, amazing produce and seasonally themed treats and holidays, it’s the perfect transition from hot summer nights to cold winter days (too soon – they’ll be here too soon!).
While Halloween has come and gone, I couldn’t pass up the opportunity to share one of my new favorite recipes with everyone. Disclaimer: I am the community manager for Lifeway Foods (Lifeway Kefir) and one of my jobs is recipe development. This recipe was originally developed by our team and published on Lifeway’s website here. You can also find it here. I take no credit for it!
When someone tells you to try their Candy Corn smoothie, what would your first inclination as to its flavors be? Likely you would think it to be sickeningly sweet and kind of terrible (I did). But it isn’t. Not this smoothie, oh no.
This smoothie is tropical and exciting. It’s bursting with clean, bright flavors and is a complete 180 from the ubiquitous concoction it was named after. Even better, it’s made with probiotic rich organic kefir. We’ll get more into probiotics later this month (they’re great for immunity, and it’s cold season after all). In short, it’s a Halloween treat you can enjoy any time, without the guilt!
Healthy Halloween Candy Corn Smoothie
with Coconut Whipped Cream
(Recipe originally from Lifeway, adapted slightly)
½ cup orange juice (whichever pulp variety you choose, just make sure it’s 100% juice)
½ cup pineapple chunks, frozen
1 cup mango pieces, frozen
½ cup carrot juice
Add kefir, orange juice, pineapple and mango to a high powered blender and blend until very smooth. Pour roughly ¼ cup of the mixture into three glasses (we used clear for effect).
Return the smoothie pitcher to the blender base and add the carrot. Blend until smooth. Pour gently or spoon the second blend of smoothie top of the first layer of smoothie in the glasses (so you have a yellow and an orange layer).
Top the smoothie with prepared whipped topping, or homemade coconut whipped cream (recipe below).
Dairy-Free Coconut Whipped Cream
1 can full fat coconut milk (without additives or guar gum – like this brand)
Place can of coconut milk in refrigerator and refrigerate overnight, or at least four hours (this allows the cream and milk to separate – we will be whipping just the cream!).
When you’re ready to make your cream, remove the can from the refrigerator and carefully open the top.
Either carefully pour off the thinner milk or scoop out the cream into a chilled bowl (we’ve had the cream both sink and float). Set the milk aside for use later.
Using an electric mixer, slowly start beating the coconut cream, increasing the speed, until you’ve reached the consistency you desire. Serve immediately by spooning a dollop of cream on top of your smoothie, or refrigerate until ready to use. The cream will stay well in the fridge for about a week (though we don’t think it’ll last that long!).
I love, love the way the tropical flavors of pineapple and mango go with the coconut whipped cream Using coconut instead of dairy whipped cream also ensures this smoothies is more than 99% lactose free.
Fun fact: Lifeway Kefir is 99% lactose free and has been show to HELP people with lactose intolerance. Cool, right? One of the many reasons I love kefir.