This creamy, exotic-flavoured juice shake is sure to delight your family and become part of your morning routine. With no added sugar, it offers all the goodness of mango and coconut water. Just throw all the ingredients in the blender and give it a whirl to say, “Breakfast is served!”
2 Sevings
Ingredients
- 250 mL (1 cup) coconut water
- 175 mL (¾ cup) vanilla Greek yogurt
- 125 mL (½ cup) mashed mango or juice
- About 125 mL (½ cup) crushed ice
- 1 small banana
- Pineapple quarters, for garnish
Reduce coconut water, yogurt, mango mashed, ice cream and banana to a smooth mashed mashed mixture. Pour into glasses and decorate pineapple quarters.
How to
To extract water from a fresh coconut:
Bake the coconut for 15 to 20 minutes at 400°F (200°C). The shell will split and be much easier to handle. Let cool completely.
Using a clean screwdriver or steel skewer, poke two holes in the softened areas of the coconut. Drip water through one of the holes. Pour into a container. Strain before use.
Break the coconut with a hammer. Remove the flesh from the husk with a paring knife.
Tips
If this smoothie is a little too sweet for your taste, replace the vanilla yogurt with plain yogurt. You don’t have mango juice or puree
