I’m back with a new recipe! For this creation, I was inspired by the heat we’ve had recently in London (except for yesterday’s crazy downpour of rain – I left the house in the morning, wearing a summer dress and sandals. By the time I got home in the evening, I was completely drenched, rocking the wet dog look). Luckily, I made and enjoyed this recipe while it was sunny outside.
I adore coconut, and luckily for me it’s something used a lot in plant based cuisine, so I couldn’t wait to develop a new recipe featuring these products.
As you know, I’m an avid smoothie maker, so I decided to create a fruity, coconutty smoothie creation. For this dish, I combined banana, blueberry, blackberry, coconut yogurt and coconut milk for a delicious drink. It makes quite a thick smoothie which you can enjoy fresh from the blender:
Or, you can pour the drink into an ice cube tray and save it for later – which I love to do.
When you freeze the smoothie, pour the drink into the mould, leave it in the freezer over night, and then add as many cubes as you like into your blender with some more milk – and any other ingredients you would like to add. I love adding rose petals to mine.
frozen coconut berry smoothie blocks
makes about 10-15 blocks
- Add the banana, blackberries, blueberries, coconut milk and coconut yogurt into a blender, and blend until smooth.
- Then, pour into a glass to serve. Or, pour the the smoothie mixture into an ice cube tray and freeze overnight or to save for later.
- Then when ready to use them, take some of the frozen blocks, add some more coconut milk and any other ingredients (I like to add edible dried rose petals), and blend into a cooling, refreshing drink.
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