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Coconut & banana smoothie

Coconut & banana smoothie

Name: Coconut & banana smoothie
Prep time: 5 min
Total time: 5 min
Yield: 1
Cuisine: British
Ingredients: 100g coconut yogurt; 3 tbsp milk of your choice (we used unsweetened almond milk); ½ tsp ground turmeric; 3cm piece of fresh ginger peeled; 2 tsp baobab powder (optional); 1 small ripe banana; 1 tsp honey; 1 tbsp oats; juice of 0.5 a lemon

Jessica Gooch

A star rating of 5 out of 5.17 ratingsRate

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Preparation and cooking time
- Prep:5 mins
- No cook
Easy
Serves 1

This creamy smoothie is packed with nutritious ingredients. Baobab adds a tangy, sherbet flavour and is high in fibre, antioxidants and vitamin C

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Showing items 1 to 3 of 3

Blackberry & beetroot smoothie

A star rating of 3.5 out of 5.4 ratings

Ginger, cinnamon and nutmeg give this beetroot and blackberry smoothie a warm kick - perfect for a morning or afternoon pick-me-up

Green smoothie

A star rating of 4.9 out of 5.15 ratings

This sweet smoothie packs in plenty of nutritious ingredients, such as spinach, flaxseeds and banana, with an optional spoonful of maca powder for a natural energy boost

100g coconut yogurt
3 tbsp milk
of your choice (we used unsweetened almond milk)
½ tsp ground turmeric
3cm piece of fresh ginger
peeled
2 tsp baobab powder
(optional)
1 small ripe banana
1 tsp honey
1 tbsp oats
juice of 0.5 a lemon

Nutrition: per serving

kcal359
fat19g
saturates13g
carbs38g
sugars24g
fibre3g
protein6g
salt0.1g

Method

step 1
Add the coconut yogurt and milk to a high-speed blender then add the turmeric, fresh ginger and baobab powder (if using). Tip in the remaining ingredients then blend until smooth. Add ice and blitz again if you prefer a colder drink. Pour into glasses and serve.

RECIPE TIPS

STORING YOUR SMOOTHIE

Is it OK to make a smoothie the day before or should I drink it straight away? Enjoying it immediately is the healthier option as everything is fresh, but a pre-prepped smoothie is a far better choice than a muffin or croissant on the way to work. If you do make it the night before you might notice that the flavours change (depending on the ingredients), but many people prefer a slightly earthier taste. A squeeze of lemon or lime juice will help prevent oxidation and stop it going brown. Always cover or store it in a sealed jar in the fridge to preserve the nutrients as much as possible. An easier option, if you know you’re going to be short of time is to prepare the fruit and veg in advance and freeze immediately in portion-sized bags. In the morning tip the frozen ingredients into the blender with your liquid and whizz.

MAKE IT VEGAN

For a vegan option, swap the honey for a little agave nectar or maple syrup.

Recipe from Good Food magazine, September 2015

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A star rating of 5 out of 5.17 ratings