Cherry Pie Smoothie!

Monday was Pi Day, but I'm trying really hard to eat a little healthier this week after a pretty indulgent weekend in Nashville. So rather than have a slice of pie to celebrate, I opted for a Cherry Pie Smoothie instead.

The folks at Taste the Dream sent me some samples of their Coconut Dream and Almond Dream non-dairy yogurts to develop some new recipes with. One of my favorite uses for sweet yogurt is in smoothies. They add such a rich, thickness with a slight hint of tang.

For this recipe, I went with the Coconut Dream Vanilla Non-Dairy Yogurt. But you could also use plain or even one of the berry flavors for a Cherry-Berry Pie Smoothie. The Coconut Dream yogurt is super smooth and creamy, and it's delicious eaten straight from the tub. But it's also great combined with frozen cherries, almond milk, and protein powder in this smoothie. Rolled oats give it a pastry flavor, and coconut whipped cream adds that special boost that every good slice of pie needs to go to the next level.

Cherry Pie Smoothie

Makes one serving

1 container Coconut Dream Vanilla Non-Dairy yogurt

1/2 cup almond milk

1/2 cup frozen cherries

1/4 cup rolled oats

1 scoop vanilla protein powder (I used Vega One)

2 Tbsp. homemade coconut whipped cream (see recipe below) or storebought Coco Whip

Combine everything but the whipped cream in a blender and blend until smooth. Serve in a chilled glass with a generous dollop of coconut whip on top.

Coconut Whipped Cream

1 can full-fat coconut milk (make sure it doesn't contain emulsifiers, such as 

guar gum or carrageenan) 

2 Tbsp. to 1/4 cup powdered sugar (depending on how sweet you want)

1/2 tsp. vanilla extract

Place the can of coconut milk in the fridge for 24 hours. Look for brands that DO NOT contain emulsifiers because these will prevent the coconut fat from solidifying (note: I use a brand called Coconut King that I buy at my neighborhood Vietnamese market).

After 24 hours, carefully open the can without shaking it around much. Scoop the fat off the top, leaving the water behind, and spoon it into a stand mixer. Add the powdered sugar and vanilla and beat for about 3-4 minutes or until stiff peaks form. Transfer to a storage bowl and store in the fridge for about a week.