1/8 to 1/4 cup coconut milk or other non-dairy milk 1 cup cubed papaya 1/2 cup frozen cubed mango 1 large frozen banana (about 1 cup of frozen banana chunks) Optional: 1/2 cup frozen cubed pineapple (gives it more sweetness, but overpowers the papaya a bit — depends on your preference for papaya) Optional: Vodka or Rum — if adding,
use less coconut milk as too much liquid will result in a smoothie rather than soft - serve
Very similar to the recipe down below with a few twists - start with a small dollop of red Thai curry paste in a pot with a bit of oil, then add the onions, then add a blend of light vegetable stock and coconut milk (
less coconut milk for a lighter soup), finished with a good handful or so of chopped cilantro.
Check it out — I like it thicker, so sometimes I add less coconut milk ReplyCancel
If you do accidentally over-process, not to worry and just add a
little less coconut milk and a little more cacao powder or throw in some almond flour just so they are not too runny.
I used full fat coconut milk but if you want to cut down on the fat, you can use
less coconut milk and some Read more
My go - to method is pretty simple: 1 cup of frozen fruit to 1/4 cup full - fat coconut milk, though you may find you prefer more or
less coconut milk (which is totally okay).