Last weekend I had a random craving for a green smoothie. I raided my kitchen and found a few promising ingredients, but nothing green. And it was Easter, which means that all grocery stores were closed. Dang!
But then I remembered the sturdy basil plant on my window sill, that simply refuses to die, despite my brown thumb. Lightbulb moment!
I’ve read and heard about using basil in desserts, but I’ve never been brave enough to try it myself. Until now, that is.
I don’t really measure my smoothie ingredients, I simply toss and taste as I go. Here’s what went into the blender, all amounts are guesstimated.
Green Colada Smoothie
- 2 small bananas, sliced and frozen
- A small can of pineapple rings, plus a dash of pineapple juice
- Half a can of full-fat coconut milk
- Half a scoop of vanilla-flavored protein powder
- Three large basil leaves
This makes one large serving or two smaller ones. The protein powder is optional, of course, I’m just trying to use up the giant bag I bought last year. I only used very little basil, as I didn’t want the flavor to be too strong. It was enough to turn the smoothie lightly green, just as I had hoped.
So, how was the taste? Unusual, but delicious! I was pleasantly surprised. If my basil plant keeps up the good fight, I’ll try adding its leaves to other smoothie creations. I’ve heard it goes quite well with strawberries.
Have you ever tried basil in a dessert?