Cherimoya, sometimes called custard apple, has a flesh so soft and creamy that it seems made for smoothies. Coconut milk and yoghurt underline that custard like character.
½
cherimoya ripe, seeds removed
½
banana
½
pear cored
2½ tbsp
natural yogurt
5 oz
canned coconut milk
Garnish: No garnish · Ice: Served up, no ice
Thick, silky and sweet, with custard like cherimoya, ripe banana and a mild coconut finish.
The cherimoya comes from the Andes and is now grown in several subtropical regions, including Spain. Its white flesh tastes like a blend of banana, pineapple and pear, which is why it pairs so naturally with those fruits. The black seeds are not edible and must be removed completely.
With yoghurt and coconut milk, this smoothie is rich enough for breakfast or a sweet afternoon snack. A ripe cherimoya gives slightly under gentle pressure, much like an avocado; hard fruit needs a few days at room temperature.
Larger supermarkets and greengrocers often sell it in autumn and winter, frequently from Spain.
Yes, but mix about 50 ml canned coconut milk with 100 ml water, otherwise the smoothie becomes very heavy.
Not as written, because of the yoghurt. With coconut yoghurt it is.
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