Coconut-Cheesecake-Smoothie
A protein powerhouse and calcium booster: This combination makes cottage cheese a fat burner. Its proteins are optimally utilized thanks to bromelain from pineapple. Coconut water provides hydration with an extra dose of minerals, which revs up your metabolism and helps melt away excess pounds.
Ingredients · Servings 4
- 300g mango pulp
- 250 g pineapple pulp
- 1 organic lime
- 100g cottage cheese
- 200 ml Kefir
- 100 ml coconut water
- 1 tbsp grated coconut (10 g each)
Method · 10 min
- Cut the mango and pineapple flesh into cubes. Rinse the lime with hot water, dry it, and zest the peel. Then halve the lime and squeeze out the juice.
- In a blender, finely blend 250g mango, pineapple, and lime juice together with cottage cheese, kefir, and coconut water. Divide among 4 glasses and serve the coconut cheesecake smoothie with the remaining mango pieces, lime zest, and shredded coconut.
The coconut cheesecake smoothie is especially refreshing if you use frozen fruit. The mango pieces then also act as ice cubes.
