Banana Strawberry Coconut Smoothie (Printable Version)

A creamy blend of ripe banana, sweet strawberries and coconut milk for a refreshing breakfast or snack.

# Ingredient List:

01 - 1 large ripe banana, peeled

02 - 1 cup fresh or frozen strawberries, hulled (about 150 g)

03 - 1 cup coconut milk, well shaken (from carton or can)

04 - 1/4 cup coconut water, optional for lighter texture (about 60 ml)

05 - 1 to 2 teaspoons maple syrup or agave nectar, adjusted to taste

06 - 1/2 cup ice cubes, about 6 (optional for extra chill and thickness)

01 - Place the peeled banana, hulled strawberries, coconut milk, and coconut water into the blender jar.

02 - Pour in maple syrup or agave nectar to reach your preferred level of sweetness.

03 - Toss in the ice cubes if you want a colder, thicker consistency.

04 - Secure the lid and blend on high speed for 30 to 45 seconds until the mixture is completely smooth and creamy.

05 - Stop the blender, taste the smoothie, and adjust sweetness or thickness by adding more sweetener or ice as needed, then blend briefly again.

06 - Pour the smoothie into two glasses and enjoy right away while cold and fresh.

01 -

It takes less than five minutes from the time you open your fridge to the time you are drinking something genuinely delicious.
The coconut milk makes it creamy without any dairy, which means everyone at the table can enjoy it.
Frozen strawberries work beautifully, so you never have to wait for berry season to make this.

02 -

Canned coconut milk will separate if it has been sitting, so shake it vigorously before measuring or you will get a lump of cream instead of liquid.
If you use fresh strawberries and no ice, the smoothie turns out thinner than you might expect, so have ice ready as a backup.

03 -

Freeze your overripe bananas peeled and chopped in a bag so you always have smoothie-ready fruit without needing ice.
Blend the liquid and banana first before adding strawberries for the smoothest texture with no gritty bits.