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We’ve got a crush – on a smoothie of all things. It’s made with rich coconut cream and sweet golden pineapple, and gently spiced with crushed cardamom, all swirled with a splash of dairy-free mylk for a creamy, dreamy crushworthy smoothie.
Pineapple express: If you have a big blender, you can use all the pineapple in your smoothie although this will affect the nutritional information. Why not caramelise your leftover pineapple to make a stunning pud? Slice the skin off and cut out the eyes, then slice it into 1-2cm thick slices. Fry in a hot frying pan for a few mins each side till caramelised, then pop on warm plates. Add a few spoonfuls of butter and sugar to the pan and melt together. Swirl in a little cream and add a pinch of salt. Stir together to make a sauce and pour over the pineapple to serve.
I tried making this smoothie after getting hooked on having them every morning, following my first try of a Smoothie Box. It was very easy and simple to make. I usually pile at least 5 different fruits or veggies into my smoothies, so I felt maybe there should have been something else added. (Maybe coconut milk rather than Mylk, which is only partly coconut but was probably chosen because it's the creamiest non dairy 'milk; out of all of them). When I tasted it, however, there was an immediate hit of "TROPICAL!!!!!!" It was quite light and refreshing, not as creamy as a mango lassi (which I love). Would be great for a summer's day. Not as sweet as I expected. Then (because I can never just leave well alone and love to experiment) I thought I'd add a banana (it would have been a mango but my mango wasn't ripe yet). Immediately this made it lose its tropical taste. I added an egg. Creamier but now even less sweet. I added a date. Sweeter but now much more like a banana milk. Probably