I love candy corn at Halloween! So when I saw this candy corn smoothie recipe online, I just had to try it – with some adaptions of course. Adapted from: Toni Dash. It was pretty good.
The wheels are already spinning and I think that next time I will make it with lemon, orange and Greek Yogurt layers. But still a fun recipe you can make with your students.
Please let us know if you have made this recipe and if so, what you used for the layers?
Candy Corn Smoothie
Candy Corn Taste in a Glass
Yields: 2 smoothies
- ½ cup fresh pineapple – cut and diced.
- ½ large banana
- 2 tablespoons water
- 1 cup fresh papaya – I used can since papaya (unsweetened) wasn’t in season and unavailable
- 1/4 cup freshly squeezed orange (no sugar added and not from concentrate)
- If desired: ¼ teaspoon cinnamon
- ½ cup coconut milk
- 2 tablespoons coconut cream
- 1 teaspoon honey
- If desired: ¼ teaspoon vanilla
- Place wide-rimmed martini shaped glasses in the freezer for 20-30 minutes.
- While glasses are chilling, blend ingredients in a blender for the yellow layer (pineapple, banana and water).
- Add a thin layer to the bottom of the martini glass. Chill 15-20 minutes.
- While yellow layer is chilling, rinse blender then blend together ingredients for the orange layer (papaya, orange juice and cinnamon).
- Pour this layer on top of the yellow layer in a thin circular motion so that it does not mix with the yellow layer. I chilled my yellow layer until it was almost icy, so that it would hold.
- Chill for 15-20 minutes.
- While orange layer is chilling, rinse blender and then blend together ingredients for the white layer (coconut milk, coconut cream, honey and vanilla).
- Pour this layer on top of the orange layer in a thin circular motion, again making sure that it does not mix with the layers below it.
- Serve as is or chill again and then serve.
This recipe is a good source of fiber, iron and potassium.