For all cooking lovers and food enthusiastics, sharing and conviviality are very important. Sharing tips and recipes or learning from the others' failures to avoid them are part of this great culinary adventure in which we take part through our blogs. For the first time, I decided to be part of the BattleFood, a very popular culinary challenge among the French community of bloggers and launched in the beginning by Carole from SunriseOverSea.
This time, we all gathered around the BattleFood #19 organized by our friend Julie from Jujube en cuisine. For this challenge, she opted for a beautiful ingredient we were supposed to use in our recipes: coconut it is! Good news: I LOVE coconut!
What I really like with this fruit – and yes, coconut is a fruit! – is that it is a very yummy ingredient that goes perfectly with sweet flavors in different desserts but we can also combine it in some savory salty dishes using fish or chicken for instance. In short, coconut brings joy to all kind of food!
For this culinary challenge I opted for a drink using coconut milk as a milk substitute. Coconut milk is a law fat ingredient with almost no sugar which is ideal for those who are lactose intolerant or for those who are looking for a vegan alternative to milk, whatever their motivations.
With the Spring showing up again, I chose some beautiful and delicate raspberries to gently enhance this coconut milk smoothie. Besides, I used some agave syrup instead of sugar. This natural sweetener with a high sweetener power has a low glycemic index, which suits perfectly to all diabetic people. So this raspberry coconut smoothie is healthy, vegan and full of vitamines. Let's serve ourselves a drink and chill on the terrace now!
Ingredients (serves 2):
- 1 cup frozen raspberries
- 3/4 cup coconut milk
- 2 tbsp agave syrup
- 1 pinch of cardamom
1. Pour the frozen raspberries (reserve two for decoration) with the coconut milk in a blender and mix until a smooth texture. Add the agave syrup and a pinch of cardamom and stir together.
2. Allow to cool in the fridge for at least one hour. Decorate with two small raspberries and enjoy!
NB: For this recipe I used agave syrup from my partner Sunny Bio, but you can use Acacia honey instead!