Peach Paradise Df Recipe

Peel, pit and slice 2 ripe peaches. If you prefer a thicker bowl, peel and freeze the additional fresh banana ahead of time (best if frozen at least 2 hours). Measure and have toppings ready.

If you want toasted coconut: heat a small dry skillet over medium heat. Add shredded coconut and toast, stirring constantly, until golden and fragrant, about 2–3 minutes. Transfer to a plate to cool.

Blend the base

In a high-speed blender add 2 cups peeled, sliced ripe peaches, 1 cup frozen peach slices, the banana, 3 tbs canned coconut milk, and 1 cup unsweetened almond milk. Add 2 tsp maple syrup, 1 tsp fresh lime juice, 1 tsp vanilla extract and 1 tbs flaxseed meal (if using).

Start blending on low, then increase to high and blend until completely smooth and thick, scraping down the sides as needed. The texture should be spoonable — if too thin, add a few more frozen peach slices or a few ice cubes and blend again; if too thick to blend, add 1–2 tbs more almond milk.

Taste and adjust sweetness or acidity: add up to 1 tsp more maple syrup if you prefer sweeter, or another 1/2 tsp lime juice to brighten the flavor.

Whisk together 2 tbs fresh orange juice, 1 tsp maple syrup and 1/2 tsp lime zest in a small bowl until combined. Set aside.

Divide the smoothie base between two shallow bowls.

Arrange toppings: sprinkle 1/2 cup dairy-free granola over each bowl (total 1 cup), top each with fresh peach slices, a few berries, 1 tsp toasted shredded coconut and 1/2 tsp chia seeds.

Drizzle each bowl lightly with the citrus drizzle (about 1/2 tbs per bowl) if using, and garnish with two mint leaves per bowl.

Serve immediately with a spoon. If you must hold, keep chilled for up to 30 minutes; texture is best fresh.