A spoonful of coconut purée goes a long way: it gives this banana smoothie a tropical, nutty depth. Cooled fruit tea keeps it light and tints it a soft pink.
1
banana ripe
2 tbsp
natural yogurt
1 tsp
coconut purée
5 oz
fruit tea brewed and cooled
Garnish: No garnish · Ice: Served up, no ice
Creamy and mellow, with ripe banana, a nutty coconut note and a light berry tartness from the tea.
Coconut purée, sometimes sold as coconut butter, is made by grinding dried coconut flesh into a thick paste. Unlike coconut oil, it still contains the fibre of the coconut, so it adds both flavour and body.
The banana brings natural sweetness and potassium, the yogurt a little tang and creaminess. Fruit tea, usually a caffeine-free blend of hibiscus and dried fruit, replaces juice and keeps the drink less sweet. A mild, comforting smoothie for breakfast.
A tablespoon of coconut milk or a teaspoon of desiccated coconut gives a similar flavour.
No. Coconut purée contains the ground flesh including fibre, while coconut oil is only the fat.
It keeps for a few hours in the fridge, but banana darkens over time. Stir or blend briefly before drinking.
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