The best thing about these smoothies? They taste absolutely nothing like the candy. Instead, they are a refreshing, tropical tower of pineapple, mango, coconut and banana. Candy corn smoothies are way healthier than the candies, and make a great way to be festive for halloween!
how to make candy corn smoothies
bottom layer: coconut banana
The white tip of the candy corn smoothies is made of a creamy coconut and banana smoothie.
The banana is the only fruit in these smoothies that I didn’t buy pre-chopped and frozen. Take a ripe, medium-sized banana and cut it into slices. Place the slices on a parchment paper covered tray and freeze them. If you make extra, you can transfer and store them in a zip top bag once frozen.
Blend the coconut yogurt together with the frozen banana slices and shredded coconut to make this thick, creamy smoothie. I wanted it to be thick enough to handle the weight of the rest of the smoothie on top.
Pour it into a small bowl and store it the the freezer to keep it a bit firm until you are ready to use it. (Don’t leave it in so long that it freezes.)
middle layer: mango
The middle and largest layer of the candy corn smoothies is a delicious mango smoothie. It has a wonderful, sorbet-like texture.
Blend the frozen mango with orange juice and coconut yogurt. Pour it into a bowl and store it in the freezer as well.
top layer: pineapple
The top layer is a scrumptious pineapple smoothie. Blend frozen pineapple chunks together with pineapple juice and coconut yogurt. Again, pour it into a bowl and put it in the freezer for now.
assembling candy corn smoothies
Now you are ready to assemble the smoothies. For glasses, try to find some that are narrow at the bottom and wider at the top to resemble the shape of the candy. I found these ones at a dollar store. I like to chill the glasses in the fridge while I blend the smoothies.
Spoon the white coconut layer into the bottom of the glasses. Try not to drip it onto the upper inside of the glass. If you do, take a sheet of paper towel and wipe it off.
Next, carefully spoon the orange mango layer to sit on top of the white one. Try to place it down without disturbing the bottom layer.
Finally, top the smoothies off with the yellow pineapple layer. Your delicious candy corn smoothies are now ready. Enjoy them straight away while they’re nice and frosty.
I’m not the only one here who likes tropical smoothies. Miu is also a big fan. She got to have her own mini version in a shot glass.
Get Halloween festive with these delicious, tropical smoothies. They look like the traditional Halloween candy – but taste so much better, with layers of pineapple, mango, coconut and banana.
White bottom layer:
1 medium-sized, ripe banana
1/2 cup coconut yogurt
2 tsp unsweetened, shredded coconut
Orange middle layer:
2 1/4 cups frozen mango chunks
3/4 cup orange juice
1/4 cup coconut yogurt
Yellow top layer:
3/4 cup frozen pineapple chunks
1/3 cup pineapple juice
1/4 cup coconut yogurt
Slice the banana and place the slices on a parchment paper covered tray. Freeze.
Make the white, bottom layer by blending the frozen banana slices together with coconut yogurt and shredded coconut. Scrape down sides of blender as necessary, and blend until smooth and creamy. Pour into a small bowl and place in freezer to stay firm until you’re ready to use it (don’t leave it so long that it freezes).
Make the middle layer next by blending frozen mango chunks, orange juice, and coconut yogurt. Pour into another bowl and place in freezer.
Blend frozen pineapple chunks with pineapple juice and coconut yogurt to make the yellow layer. Pour into a bowl and place in freezer.
Spoon the white layer into the bottom of the glasses. If you drip any on the upper part of the glasses, use paper towel to wipe clean.
Carefully spoon the orange layer on top of the white one, trying not to disturb the bottom layer. Finally, finish by adding the yellow layer on top. Serve immediately.
Rinse out your blender in between blending each of the layers to keep the colours cleanly separated.
Keywords: candy corn smoothies