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


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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