INGREDIENTS

SMOOTHIE

• 250 ml / 1 cup unsweetened coconut milk

• 120 ml / ½ cup coconut yoghurt

• 1 frozen banana

• 1 tsp ceremonial or culinary grade matcha powder

• 1 tbsp almond butter (or cashew butter)

• 1 tbsp maple syrup (optional, to taste)

• 1 tsp vanilla extract

• 1 tbsp chia seeds

• 4 to 6 ice cubes
  
  

TOPPINGS (optional)

• fresh kiwi, sliced

• fresh strawberries, sliced

• blueberries

• toasted coconut flakes

• chia seeds

• pumpkin seeds

• granola

• fresh mint leaves
  
  

METHOD

1. Add the coconut milk, coconut yoghurt, frozen banana, matcha powder, almond butter, maple syrup (if using), vanilla extract, chia seeds and ice cubes to a high-speed blender.

2. Blend until completely smooth and creamy. If the smoothie is too thick, add a splash more coconut milk. If it is too thin, blend in a few extra ice cubes or a little more frozen banana.

3. Taste and adjust the sweetness or matcha level to your preference. Add a little more maple syrup for sweetness or an extra pinch of matcha for a stronger green tea flavour.

4. Pour the smoothie into a chilled bowl and smooth the surface with the back of a spoon.

5. Arrange your favourite toppings over the smoothie. I used sliced kiwi, strawberries, blueberries, toasted coconut flakes, chia seeds and pumpkin seeds, but any combination of fresh fruit, seeds and granola works beautifully.

6. Serve immediately while cold and enjoy with a spoon.
   
   

NUTRITIONAL INFO per serving

Calories: 398 (20%) Sugars: 21 g (23%) Fats: 23 g (33%) Saturates: 12 g (60%) Proteins: 8 g (16%) Carbs: 42 g (16%).