An Easy Paleo Strawberries and Cream Smoothie

Ingredients · for 4 (scales to your household)

• 1 1/2 cups Fresh strawberries, halved $2.15
• 1 tbsp Coconut sugar $0.12
• 1/2 tsp Kosher salt, divided $0.03
• 14 oz Coconut milk, including the water, refrigerated overnight $2.67
• 1/2 tsp Vanilla extract $0.05
• 3/4 cup Cashew milk, frozen overnight in ice cube tray $0.97
• 1 tsp Fresh lemon juice $0.07

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat oven to 350ºF.
2. Spread out strawberries on a sheet pan and toss with 2 teaspoons coconut sugar and ¼ teaspoon salt.
3. Bake for 25 to 30 minutes, until juicy.
4. Scoop the firm, chilled coconut cream from the top of the can into a medium bowl.
5. Using an electric mixer, whip cream until smooth and airy.
6. Whip in remaining 1 teaspoon coconut sugar, ¼ teaspoon salt, and vanilla until combined.
7. Return bowl to the fridge.
8. Combine cooled strawberries, frozen cashew milk ice cubes, lemon juice, and ½ cup of coconut water from the can in the blender, and puree until smooth.
9. Add more coconut water to thin the smoothie until desired consistency is reached.
10. Pour smoothie into a glass and top with a spoonful of coconut whipped cream.