Ingredients
| 5 small kiwifruit (green or gold), peeled | |
| 100ml sugar syrup | |
| 200g frozen banana | |
| 200g ice | |
| 200ml organic soy milk (or plant milk of your choice) | |
| 300ml organic coconut milk | |
| 2 tablespoons maple syrup | |
| 1 teaspoon cinnamon |
A paleta is a Mexican ice block, which provides the inspiration for this smoothie.
View the recipe collection here
Instructions
| 1. | Blitz kiwifruit and syrup in a blender until a smooth purée forms. Remove and set aside. |
| 2. | Blitz all remaining ingredients together until combined, creamy and smooth. |
| 3. | To assemble, pour some of the kiwifruit purée into a glass and smear up the sides a wee bit. |
| 4. | Carefully pour your coconut smoothie into the glass. Top with remaining purée. |
| 5. | If wished, sprinkle with maple ginger granola – see kiwi slice recipe. |
| 6. | Serve with a metal or paper straw and a spoon. |
Recipes & food styling Alisha McIntosh / Photography Hannah Gardiner
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