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1/2 frozen banana.
2 tablespoons Niugini Organics coconut oil.
2 cups baby spinach leaves.
1/2 vanilla pod, split and scraped.
500 ml coconut cream.
2 tablespoons desiccated coconut.
1 tablespoon rice malt syrup.
1 tablespoon shredded coconut.
1/2 cup berries, to serve.
1. Scoop out the avocado and place in your blender with the coconut oil, spinach, vanilla seeds, coconut cream, desiccated coconut and rice malt syrup. Process until silky smooth.
2. Pour into tall glasses and garnish with a sprinkle of shredded coconut and a few berries of your choice.
Note:If you’re out of vanilla pods, use 1/4 teaspoon of pure vanilla powder.
Coconut cream is full-cream coconut milk (it’s thicker and contains more coconut fats).
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