Coconut milk makes this smoothie rich and creamy, papaya and banana bring soft sweetness. A few basil leaves add a fresh, slightly peppery perfume.
150 g
papaya peeled, seeds removed
½
banana
3 leaves
basil
1 tbsp
natural yogurt
2½ oz
canned coconut milk
2½ oz
water
Garnish: Basil leaf · Ice: Served up, no ice
Rich and creamy with soft papaya, sweet banana, coconut and a fresh basil note.
Papaya and coconut are a natural tropical match, and basil, common in Southeast Asian cooking, suits them well. Coconut milk is made from pressed coconut flesh and is much richer than coconut water, so half of it is replaced with water here. A spoon of yoghurt adds a light tang.
Papaya is known to contain vitamin C. The smoothie is creamy and fairly filling, a good choice for a weekend breakfast.
Yes, it makes the smoothie less rich; skip the extra water.
No, coconut milk is thick and creamy, coconut water thin and clear.
Not with dairy yoghurt; use a plant-based yoghurt to make it vegan.
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