Smoothies

Yoghurt Coconut Smoothie

Simple and comforting: ripe banana and cool yoghurt, blended with a little milk and a spoon of coconut oil that smells faintly of the tropics.

3.6Editors’ rating
Taste3.5
Balance3.5
Easy to make4.3
Popularity12
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  • GlassHighball glass
  • TechniqueBlended
  • DifficultyEasy
  • Time5 min
  • StrengthAlcohol-free
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Ingredients

1

Garnish: None · Ice: Served up, no ice

Method

  1. Peel the banana and break it into pieces.
  2. Put banana, yoghurt, milk and water into the blender and start it.
  3. Pour in the melted coconut oil while the blender runs.
  4. Blend for about 40 seconds until smooth and pour into a glass.

Taste

Mild, sweet and creamy, with banana at the front and a gentle coconut aroma.

About this smoothie

This is a basic breakfast smoothie with only a few ingredients. Banana provides natural sweetness and a thick body, yoghurt adds a gentle tang and protein, and milk makes it drinkable. Virgin coconut oil is what gives the coconut flavour; refined coconut oil is neutral and would add nothing. The result is closer to a light banana shake than to a fruity smoothie and keeps you going through the morning.

Bartender tips

  • Use virgin coconut oil; only that carries a real coconut aroma.
  • 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.

Variations

More coconut
Replace the milk and water with 125 ml coconut milk for a richer coconut flavour.

Frequently asked questions

Can I use a frozen banana?

Yes, it makes the smoothie thicker and cold, almost like a shake.

Is it vegan?

Not as written. Use a plant-based yoghurt and oat or soy drink and it is.

Can I leave out the coconut oil?

Yes, but then it is simply a banana yoghurt smoothie. A spoon of coconut milk is an alternative.

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