COCONUT RICOTTA ALMOND SMOOTHIE WITH ROSE WATER

Name: COCONUT RICOTTA ALMOND SMOOTHIE WITH ROSE WATER
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: european
Ingredients: 200 g Ricotta or silky tofu for vegan version; 200 ml natural berry juice or liquid puree; 200 ml plant-based milk (I used rice-almond mix); 200 ml almonds; 1 juice of 1 small lemon; 1 tbsp soft honey; 1 tbsp soft extra virgin coconut oil; 10 drops rose water; 2 tbsp chopped almonds (for decorating); 2 tbsp edible flowers (for sprinkling)

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helena-laura

Community member

helenalaura.com

"That's the smoothie for all hopeless coconut lovers out there, as it bursts with coconut flavor. The almonds give some extra nuttiness, the ricotta some extra creaminess and the rose water makes it a bit exotic and festive. Overall it's a very filling and satisfying snack that should keep your cravings under control until dinnertime, even if you don't have a proper lunch, but only take this smoothie on the go."

Difficulty

Easy 👌

Preparation

10 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

200 g

Ricotta or silky tofu for vegan version

200 ml

natural berry juice or liquid puree

200 ml

plant-based milk (I used rice-almond mix)

200 ml

almonds

juice of 1 small lemon

1 tbsp

soft honey

1 tbsp

soft extra virgin coconut oil

10 drops

rose water

2 tbsp

chopped almonds (for decorating)

2 tbsp

edible flowers (for sprinkling)

Utensils

food processor, blender

Step 1/3
- food processor
Grind the almonds in food processor and pour into blender
Step 2/3
- blender
De-seed lemon and squeeze onto the almonds. Add all the other ingredients and blend until smooth
Step 3/3
Pour into glasses and garnish with some chopped almonds and edible flowers or whatever you like and think would work well with the smoothie.
Cheers!