Spirulina Smoothie With Coconut Milk

Ingredients for Spirulina Smoothie With Coconut Milk

“Green Milky Way"
  • 2 Cups of coconut milk, or 1 cup of coconut milk and one cup of water
  • 1 Tablespoon of Spirulina powder
  • 1 Teaspoon of coconut or palm sugar
  • 1 to 2 Tbsp. of coconut cream
  • Some aquafaba (optional)
  • Some crushed ice (optional)

How To Make Spirulina Smoothie With Coconut Milk

For two serving or a large one, blend 2 cups (200 ml) of your preferred coconut milk, with some natural sweetener (agave, malt syrup, rice syrup, Demerara sugar, palm sugar or honey) one teaspoon should be enough, but you can add more if you have a sweet tooth.
Set one cup aside, add 1 to 2 tablespoon of coconut thick cream and one tablespoon of Spirulina powder (approx. 10 grams),  Pour the first half into a jar which can hold around 300 ml, mix the cup you set aside with the Spirulina in a blender, medium speed. The mixture will appear to have a nice dark green colour. Add this mixture carefully to the one already in the jar and stir very gently until you get this swirl effect.
Enjoy!
In the summer some crushed ice can be added this smoothie. Add the ice to the 2nd cup mixture.
The amount of Spirulina used, can be adjusted to your taste, you may want to start with just 5 grams, and increase it up to 15 grams once used to its savory flavor.
If you wish, you can also use less coconut milk, cutting it with some water. You can also increase the amount of foam by adding to the first mixture some aquafaba foam. This will also add some proteins to your smoothie. Check our “fabalous" aquafaba recipe here bellow*.
*Drain a can or jar of cooked chickpeas, place that juice in a recipient and whip on medium to high speed, decrease speed as the liquid gets whiter and firmer.
Adding a pinch of cream of tartar will improve the texture, as it does when whipping egg whites. Its acidic nature prevents the egg proteins from bonding too tightly to each other.  The foam will hold more air bubbles and water quickly and will even holds them in place longer for less weeping.
You can also use the unsalted water of chickpeas you have cooked at home, the thicker the brine the better. The brine of commercial cooked chickpeas usually has salt and other additives.

Check our recipes here.