Some foods are delicious, but just aren’t that photogenic – take poutine for example. Other foods may look great, but will leave your tastebuds disappointed. Today, we’re combining the best of both worlds into this very aesthetically pleasing smoothie bowl.
Smoothie bowls are already fairly photogenic, so we’re elevating them to the next level with a secret ingredient: the butterfly pea flower. Any tea made from these buds will be blue to start, but exposure to an acid will turn it a nice pastel purple-pink. Watch the magic happen before your eyes, and then dig into this refreshing version of the classic piña colada.
You will need:
- 3 tbsp butterfly pea flowers, dried
- 2 Tbsp coconut sugar (or sweetener of choice)
- 2 cups Water
- 2 cup pineapple chunks, frozen
- 1 cup mango chunks, frozen
- ¼ cup Lime juice
- 1 1/4 cup coconut milk
- Sliced banana
- Mint leaves
- Toasted coconut flakes
Let’s get started!
Steep the blue pea flower buds in 2 cups of boiling water for at least 10 minutes. Squeeze excess water from the flower and pour the mixture into ice cube trays. Freeze them overnight.
Blend together the pineapple, mango and lime juice, and set this aside. If you find the mixture a bit too thick, adding a bit of water certainly helps!
Blend together the coconut milk with the butterfly pea flower ice cubes until smooth, and set this aside.
To prepare your bowl, fill half the bowl with the blue coconut mixture, and the other half with the pineapple mixture.
Gently stir the two halves together slightly – you will notice that the blue tone will change once it hits the acidic pineapple mixture. If it doesn’t turn a purplish pink hue, adding a bit of lime juice will help it along.
Then go nuts with the toppings!
Not only is the finished bowl tasty, it’s also nice on the eyes. 📷 Please let us know your thoughts if you decide to give this recipe a shot, and remember to follow us on Instagram (@demetres) for daily updates in our dessert filled world.