There’s nothing like a bit of healthy luxury every now and again; especially when enjoying a few days of well earned R&R! This smoothie is rich in healthy fats for a somewhat creamy, indulgent treat. I use canned coconut milk (rather than the sort you might use for breakfast cereal etc.). I use the purest, organic one made only with coconut milk & water. If you prefer less fat, just substitute the coconut milk for a different plant based milk from a carton.

It has to be said – I’m  a tropical girl at heart. Naturally drawn to tropical foods, I seem to thrive when sunny mangoes, avocados, coconuts and guavas are about! Spending the last couple of weeks in Florida has been beautiful – firstly here with my ‘chefs-hat on’ to create some tasty conscious food for an amazing group of people; and secondly taking a few days off with my husband in the hot Florida sunshine.  It’s chilly back in England; the nights are closing in, so I’ve thoroughly enjoyed  creamy cold, lush fruit smoothies.

I’ve decided to share my hubbies favourite here. It works any time of the day.

Melt into tropical heaven as you enjoy your creamy smoothie any time of day.

Here’s how I make it…

Ingredients (per person):

• ¼ of a can (100ml/3½ fl oz)
  of creamy organic coconut milk (the canned type)
• ½ ripe fresh mango
• Few chunks of frozen pineapple
• 1 large ripe banana (chopped & frozen)
• 1 cup almond milk
• Handful ice cubes (optional)

1. Blend together until creamy smooth and serve right away. Add extra almond milk if you prefer it thinner.
2. If you don’t have pineapple – just use extra mango or banana. Find your favourite blend!
3. The mango, banana and pineapple can all go in either fresh or frozen. Frozen fruit often makes a thicker smoothie, so just add more plant-based milk to achieve your desired consistency.

 

For more healthy breakfast drinks and smoothies check out my page here: Trinity’s Healthy Drinks

For healthy, vegan, gluten-free desserts without refined sugar go here: Trinity’s Delicious Desserts