Start your day transported to an island holiday with this vibrant and refreshing smoothie bowl. The dragon fruit adds a bold magenta to this colourful bowl of joy.
- 250 g (9 oz/1 cup) coconut yoghurt or 250 ml (8½ oz/1 cup) coconut kefir
- 1 mango, fresh chopped and frozen
- 150 g (5½ oz/1 cup) frozen chopped pineapple
- 1 peeled banana, frozen and roughly chopped
- 1 tbsp shredded fresh mint leaves
- 1 tbsp chia seeds (optional)
- 1 tbsp lime juice, or to taste
- passionfruit pulp
- balled gold and green kiwi
- fruit and pink dragon fruit (pitaya), roughly chopped
- macadamia nuts
- mint leaves shredded
- lime zest
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Whiz the yoghurt or kefir with the mango, pineapple, banana, mint leaves and chia seeds (if using) in a high-speed blender or small food processor until smooth. Scrape down the inside of the blender or processor bowl if required. If the mixture isn’t moving well in the blender, add a tablespoon or two of water or coconut milk, being careful not to add too much liquid.
Taste the smoothie and add a squeeze of lime juice to balance the flavour to your liking.
Spoon the thick smoothie mixture immediately into two chilled bowls and top with the passionfruit, kiwi fruit, dragon fruit, macadamia nuts, mint leaves and lime zest.
This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.