Ingredients
¼ small pineapple
270 ml canned coconut milk, chilled
1 ½ cups frozen mango
½ cup fresh orange juice
fresh passionfruit pulp. to serve
Raspberry, pomegranate smoothie
1 ½ cups frozen raspberries
270 ml canned coconut milk, chilled
1 cup pomegranate juice
1 Tbsp honey
toasted shredded coconut, to serve
Method
- To make tropical smoothie, cut away skin from pineapple. Remove eyes. Coarsely chop flesh.
- Place pineapple, milk, mango and juice in a blender. Blend until smooth (makes 3 cups).
- Divide between two serving glasses. Top with passionfruit.
- To make raspberry and pomegranate smoothie, combine raspberries, milk, juice and honey in a blender. Blend until smooth (makes 3 cups).
- Divide between two serving glasses. Sprinkle with coconut.
