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An Easy Paleo Strawberries and Cream Smoothie Recipe

You'll love this naturally sweet paleo treat!

Looking for a smoothie that tastes like dessert? This strawberry one is also paleo, so you can indulge in it when the sweet cravings hit and you're desperate for a naturally sweet paleo treat. Roasting strawberries in a bit of coconut sugar brings out their flavor so intensely that they taste more like strawberry candy than fruit. Blend them up with coconut water and frozen cashew milk, and you've got yourself a smoothie that's more or less a strawberry milkshake. It can double as a paleo breakfast and paleo dessert.

The coconut whipped cream here is a bit of an extra step. Start by searching for a can of full-fat coconut milk that has separated into two layers (the cream and the water)—you can test this by gently tipping a can upside down; if you can hear the liquid glugging around, move on to the next can. If you hear nothing when you turn the can over, it's a good one. Pop it in the fridge overnight. In the morning, scoop the firm, chilled coconut cream from the top of the can into a bowl and whip it with an electric mixer into dreamy non-dairy whipped cream.

The recipe makes more whipped cream than you'll need for the smoothie, so save it in the fridge for a week to top other sweet treats—you can re-whip the cream if it gets too firm. Of course, this is all totally optional: if you don't want to make coconut whip, use a bottle of plain coconut water for the smoothie and top the drink with a dollop of coconut yogurt (or skip that garnish entirely!).

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Makes 1 serving, plus extra coconut whipped cream


1 1/2 cups fresh strawberries, halved
1 Tbsp coconut sugar
1/2 tsp kosher salt, divided
1 can coconut milk, including the water, refrigerated overnight
1/2 tsp vanilla extract
3/4 cup cashew milk, frozen overnight in ice cube tray
1 tsp fresh lemon juice

How to Make It

  1. Preheat oven to 350ºF. Spread out strawberries on a sheet pan and toss with 2 teaspoons coconut sugar and ¼ teaspoon salt. Bake for 25 to 30 minutes, until juicy. Let cool.
  2. Scoop the firm, chilled coconut cream from the top of the can into a medium bowl. Using an electric mixer, whip cream until smooth and airy. Whip in remaining 1 teaspoon coconut sugar, ¼ teaspoon salt, and vanilla until combined. Return bowl to the fridge.
  3. 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. Add more coconut water to thin the smoothie until desired consistency is reached.
  4. Pour smoothie into a glass and top with a spoonful of coconut whipped cream.

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Rebecca Firkser
Rebecca Firkser is a food writer and recipe developer. Read more