Three flavors of vegan boba smoothie recipes to choose from. Try tropical mango and pineapple, fresh green apple and spinach, or summery strawberry and peach. All paired with chewy boba pearls naturally sweetened with maple syrup. Much healthier option than store-bought boba drinks.
INGREDIENTS
Mango Pineapple Smoothie
1cupmango chunks frozen
1cuppineapple fresh, sliced
¾cupcoconut milk
1tablespoonmaple syrup
Green Apple Smoothie
1 ¼cupspinachfresh
1cupgreen applechopped
¾cupbananachopped
¾cupplant milk
1tablespoonlemon
1tablespoonpeanut butter
1 tablespoonmaple syrup
¼cupcrushed ice
Strawberry Peach Smoothie
1cupstrawberriesfrozen
1cuppeachfrozen, sliced
¾cupcoconut milk
1tablespoonorange zest
¼cuporange juicefreshly squeezed
2tablespoonmaple syrup
Boba
¼cuptapioca pearls (brown sugar)
1tablespoonmaple syrup or brown sugar
METHOD
To cook boba - In a saucepan, submerge tapioca pearls in boiling water. Cook until pearls float to the top (takes about 5 minutes). Then drain and transfer into a bowl.
Mix in the maple/brown sugar syrup to the boba pearls, and set aside.
Add preferred smoothie ingredients into a high-speed blender. Blend till smooth Note: Add a splash of plant milk for a thinner consistency, if desired.
To assemble in a tall glass - Add boba along with syrup to the bottom of the glass. Then pour over blended smoothie.
Stir and serve immediately with a wide mouth boba straw.
NOTES
Frozen fruit: Use frozen fruits for a colder and thicker smoothie consistency.
Blender: Use a high-speed blender to achieve the smoothest texture.
Stir: Regularly stir tapioca pearls while cooking to avoid any sticking.
Don’t overblend: Avoid overblending your smoothie to retain a thick consistency.