serves
2
prep
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
difficulty
Easy
level
I find the pink-fleshed variety more fragrant than the white and it will give a more vibrant colour to your smoothie bowl.
Ingredients
- 125 ml (4 oz/½ cup) tinned coconut milk or 125 g (4½ oz/½ cup) coconut yoghurt
- 60 g (2 oz/½ cup) crushed ice
- 1 peeled pink or white dragon fruit (pitaya), chopped and frozen
- 135 g (5 oz/1 cup) watermelon cubes, frozen
- 1 peeled banana, frozen and roughly chopped
- honey, to taste
To serve
- Cacao and black tahini granola (see note)
- cubed dragon fruit
- sliced starfruit (carambola)
Instructions
Whiz the coconut milk or yoghurt with the ice, dragon fruit, watermelon and banana 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 drizzle of honey to adjust the sweetness to your liking.
Spoon the thick smoothie mixture immediately into two chilled bowls and top with granola, dragon fruit and starfruit.
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.
I find the pink-fleshed variety more fragrant than the white and it will give a more vibrant colour to your smoothie bowl.
