Coconut & banana smoothie
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Coconut & banana smoothie

By Jessica Gooch

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

  • Prep:5 mins
    No cook
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 359
  • fat 19g
  • saturates 13g
  • carbs 38g
  • sugars 24g
  • fibre 3g
  • protein 6g
  • salt 0.1g

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 ½ a lemon

Tip

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.

Method

  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.

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