Coconut Yoghurt Smoothie Recipe with Avocado and Mint

Coconut Yoghurt Smoothie with Mint

Avocado and coconut cream make this smoothie almost as thick as a pudding. Fresh mint cuts through the richness and gives it a cool, clean finish.

3.2Editors’ rating

Taste3.2

Balance3.3

Easy to make3.2

Popularity8

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GlassMason jar

TechniqueBlended

DifficultyEasy

Time5 min

StrengthAlcohol-free

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Ingredients

125 g natural yogurt
1 avocado ripe, flesh only
1½ tbsp cream of coconut
1 tsp coconut oil melted
8 leaves mint leaves
5 oz water
1 tsp agave syrup (optional)

Garnish: Mint sprig · Ice: Served up, no ice

Method

Halve the avocado, remove the stone and scoop out the flesh.
Rinse the mint and pick the leaves.
Put avocado, yoghurt, coconut cream, mint and water into the blender and start it.
Pour in the melted coconut oil, blend for about 45 seconds, sweeten to taste and pour into a glass.

Taste

Very creamy and mild with a gentle coconut flavour and a fresh mint finish; lightly sweet.

About this smoothie

This smoothie is more creamy than fruity. Avocado provides body and mostly unsaturated fat, coconut cream and coconut oil add a mild coconut flavour, and yoghurt keeps it fresh and slightly tangy. Because there is no sweet fruit in it, a little agave syrup is useful to balance the taste. It is quite rich, so it works best as a breakfast or as a small glass on its own rather than alongside a meal.

Bartender tips

Coconut oil firms up in cold liquid and can leave small flecks. Melt it briefly and pour it in while the blender is running, or use water that is cool rather than ice cold.
If it gets too thick, thin it with a little more cold water until it pours easily.