Ingredients
Method
Carmen Miranda smoothie bowl
1.Place mango and banana in an airtight container or resealable plastic bag. Freeze for 4 hours or until firm.
2.Using a sharp knife, carefully cut the top off the coconut. Pour water from centre of coconut through a sieve into a jug. You need 2 cups (500ml) coconut water. Place coconut on a board; cut in half with a cleaver or heavy knife. Use a spoon to scoop out the white flesh.
3.Cut lime in half; cut one half in half again. Reserve wedges for serving. Thickly peel remaining half.
4.Blend coconut water and flesh, frozen mango and banana, peeled lime, half the peach, the passionfruit pulp and chia seeds in a high-powered blender until smooth.
5.Pour into serving bowls. Serve topped with halved strawberries, sliced extra banana, remaining peach wedges, extra passionfruit pulp, extra chia seeds and reserved lime wedges.
The young coconut should be heavy and when shaken, should be completely full with water. The coconut flesh should be white; if flesh is purple or brown-tinged, don’t use it. You need about 2 medium mangoes.
Note
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