Unicorn Frappe Recipe


Have you seen those unicorn smoothies, popsicles, frosting, ice cream, toast, ect, ect, that have been popping up on Pinterest and every other magical place on earth?  They are so pretty, and I can’t help but be drawn to them! I thought I would share (with permission) a Unicorn Frappe recipe with you guys, because – Yum! And – So Pretty!


Unicorn Frappe Recipe


*This article was originally published on Thrivemarket.com/blog


If you’re a fan of the unicorn food craze—and who doesn’t get even a little excited by pretty hues, glitter, and sprinkles? We’ve got a healthy take on a beautiful blended drink that’s perfect for summer. Our recipe uses sweet strawberries to create a natural pink color, and almond milk and coconut yogurt provide added nutrients. Our secret ingredient is vanilla- and coconut-flavored Collagen Fuel, a protein powder that, in addition to providing some tropical flavor, may help support healthy joints, tendons, and muscles. Drink up!

Yield: 2 servings

Active Time: 15 minutes

Total Time: 22 minutes




For the strawberry sauce

1 pound strawberries, washed, hulled, and sliced in half

¼ cup water

1 teaspoon honey

For the frappe

2 scoops Primal Kitchen Collagen Fuel, Vanilla Coconut

1 cup vanilla coconut yogurt

1 cup almond milk, unsweetened

2 bananas

1 cup ice

6 drops natural blue food coloring (optional) ← INSERT YOUR PRODUCT LINK



Make the strawberry sauce

Add strawberries, water, and honey to a small saucepan. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes, or until strawberries break down and liquid has thickened a bit. When cool, blend until smooth.


Make the frappe

In a blender, add Collagen Fuel, yogurt, almond milk, and bananas. Blend until smooth. Add blue food coloring (if using) and ice, then blend just until combined and ice is still slushy. In a tall glass, smear 2 tablespoons of strawberry sauce around the inside of the glass in a circular motion. Gently fill the glass with the yogurt mixture. Drink immediately.


Recipe credit: Angela Gaines

Photo credit: Paul Delmont




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