serves
2
prep
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
difficulty
Easy
level
Here avocado lends a lovely silky texture and great nutty flavour.
Ingredients
- 125 ml (4 oz/½ cup) tinned coconut milk or coconut water
- 60 g (2 oz/½ cup) crushed ice
- 2 peeled bananas, frozen and roughly chopped
- 1 avocado, stone removed
- 2½ tsp matcha (green tea) powder
- 1 tsp natural vanilla extract
- pinch of sea salt flakes
- lime juice, to taste
- honey, to taste
To serve
- sliced or cubed avocado
- flaked coconut or shaved fresh coconut
- raw cacao nibs
- lime wedges
Instructions
Whiz the coconut milk or water with the ice, banana, avocado, matcha powder and vanilla extract in a high-speed blender or small food processor until smooth. Scrape down the inside of the blender or processor bowl if required. If the mixture isn’t moving well in the blender, add a tablespoon or two of water or milk, being careful not to add too much liquid.
Taste the smoothie and add a pinch of salt, a squeeze of lime juice and a drizzle of honey to balance the flavour to your liking.
Spoon the thick smoothie mixture immediately into two chilled bowls and top with avocado, coconut, cacao nibs, lime wedges and a few mint leaves.
Note
• To make vegan, swap the honey for rice malt syrup, pure maple syrup or a couple of drops of liquid stevia
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Here avocado lends a lovely silky texture and great nutty flavour.
