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When it comes to the holiday season, I love hosting Christmas brunches. I’m definitely a morning person, so I’m all about whipping-up a delicious breakfast spread to serve to my guests.

Recently, I discovered Evive’s super delicious Samouraï Smoothie. With my first gulp, I was totally inspired! It’s rich in colour and boasts a brilliant mix of flavours. The moment I tried it, I just knew that I had to use it for my upcoming holiday brunch party.

My Festive Parfait with Evive’s Samouraï Smoothie stands tall with a generous helping of vegan-friendly whipped coconut cream. I had a blast topping it with small pieces of kiwis and strawberries – they totally gave my smoothie some holiday flair!

This was my first time diving into a vegan-friendly whipped cream. What’s my verdict? I absolutely adored it! In fact, I found the coconut milk easier to work with than traditional whipping cream. The coconut milk kept a nice, stiff consistency and tasted absolutely amazing! I can’t wait to incorporate it into more of my recipes.

I love the fact that the Samouraï Smoothie has such a vast amount of veggies. Besides its tasty mix of fruits, the Samouraï boasts a hefty serving of spinach, broccoli, carrot, tomato and shiitake. Evive smoothies are a fantastic way to sneak veggies into your kids’ diets! It’s with pleasure that I can offer you $15 off your first order with code FABULOUSHABITS15 🎁

Buy the Samouraï Smoothie here 🍓
Photos by Lisa Favre

How to Make a Holiday Smoothie Parfait Using Evive’s Samouraï Smoothie

Yields: Approx. 2 servings

Ingredients:

– 800 ml coconut milk, full fat (approx. 2 standard cans) – refrigerated overnight
– 1 tbsp of powdered sugar
– 4 cups of vegan yogurt
– 2 wheels of Evive’s Samouraï Smoothie
– 350 ml of almond milk, unsweetened
– 2 strawberries, diced
– 1 kiwi, diced

Preparation:

Remove coconut milk from the refrigerator and drain any coconut water – you will only want to use the thickened milk. Add to a large bowl/bowl of a stand mixer.

Starting on low speed, beat the chilled coconut milk. Gradually increase to high. Slowly add powdered sugar.

Once the coconut milk is light and fluffy, set aside.

Scoop vegan yogurt into the bottom of 2 stemless wine glasses (they’re the prettiest for presentation!), about 1 ½ cups in each cup.

Add the Samouraï cubes in a blender and pour almond milk on top. Blend until smooth.

Pour the Samouraï Smoothie into yogurt-filled glasses.

Add remaining yogurt on top.

Scoop whipped coconut milk into a piping bag and top off each smoothie parfait with a generous helping.

Garnish with diced strawberries and kiwis. 🥝