It is frigid in Minnesota right now, and a conversation with my best friend, who now lives in San Diego, left me craving a little California sunshine. So, I blended together avocado, citrus, and coconut for a hit of sunshine in spoonable form. —fiveandspice
banana (frozen, if desired)
orange juice (the first time I made this I used a couple whole, peeled clementines, which was also good albeit a little pulpy)
fresh lime juice
full fat coconut milk
In This Recipe
Peel and pit the avocado, and cut it into chunks. Peel the banana and break it into chunks.
Combine everything in a blender and blend until smooth - about one minute. (If you'd like more sweetness you can add a little honey.) Divide between two large cups or bowls and serve.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.