A no-bake, melt-in-your-mouth strawberry smoothie dessert featuring fresh strawberries, Greek yogurt, and coconut milk. Perfect for summer gatherings or a quick post-dinner indulgence, it balances tartness and sweetness with a creamy texture.
Baby spinach, 1 cup
Frozen strawberries, 2 cups
Greek yogurt, 1 cup (or plain non-dairy yogurt)
Coconut milk, 1/2 cup (use canned for thickness)
Honey, 1/4 cup (swap for agave or maple)
Cashews, 1/2 cup (soak 4 hours)
Vanilla extract, 1 tsp
Mint leaves, 1 tbsp
Soak cashews in water for 4 hours. Drain before using.
Blend 1 cup strawberries, 1/2 cup cashews, 1 tbsp mint, 1 tsp vanilla until smooth.
Add remaining strawberries, spinach, 1/2 cup coconut milk, 1 cup yogurt. Blend on high for 30-45 seconds until emulsified.
Chill in refrigerator for 2 hours before serving. Serve in chilled bowls topped with fresh berries and mint. Store leftovers in airtight containers for up to 3 days.
Use frozen strawberries at -10°F for natural thickening
For richer texture, use full-fat canned coconut milk
Add 1 tbsp chia seeds 15 minutes before blending
Test sweetness first with 1 tbsp honey, then adjust
Avoid overblending; stop mid-blend and scrape sides of blender