Ripe apricots have a honeyed, slightly tart flavour that shines in a creamy drink. Banana and coconut milk soften the acidity and turn it into a small summer dessert in a glass.
2
apricots ripe, stoned
1
banana small
5 oz
canned coconut milk
Garnish: No garnish · Ice: Served up, no ice
Creamy and mellow, with honeyed apricot, a hint of tartness and soft coconut.
Apricots are at their best for only a few weeks in early summer, and a smoothie is one of the simplest ways to use soft, very ripe fruit. Their skin is thin enough to blend along, so you only need to remove the stones. Apricots are a known source of beta carotene, which gives them their orange colour.
Banana adds body and sweetness, coconut milk rounds everything off. The result is creamy enough for breakfast and light enough for a hot afternoon. Out of season, drained apricots in juice are a reasonable substitute.
No, the skin is thin and blends in completely.
Yes, soak 4 to 5 dried apricots in warm water for 15 minutes first; the smoothie will be sweeter.
Yes, all ingredients are plant based.
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