Tart kiwi and cool yoghurt make a fresh base, and a spoon of coconut cream rounds it off with a soft, tropical sweetness. The spinach adds colour more than taste.
1
kiwi peeled
60 g
natural yogurt
15 g
baby spinach
1 tbsp
cream of coconut
5 oz
water
1 tsp
honey (optional)
Garnish: None · Ice: Served up, no ice
Creamy and tangy with a fresh kiwi flavour and a soft coconut finish.
Kiwis are rich in vitamin C and bring a lively acidity, which works well with creamy ingredients. Natural yoghurt adds tang and some protein, while coconut cream gives body and a mild coconut flavour. The baby spinach turns the smoothie pale green without changing the taste much. Since kiwi is not very sweet, a teaspoon of honey can help. A light option for breakfast.
Use a plant-based yoghurt and agave syrup instead of honey and it is.
Yes, golden kiwis are sweeter and less tart, so you can skip the honey.
Yes, use about 3 tablespoons and reduce the water slightly.
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