Ingredients
Check off ingredients as you go
Serves 4 (500 ml)
- 4 kiwis
- 2 ripe bananas
- 400 ml (1⅔ cups) almond milk (or another plant-based milk, or coconut milk)
- 2 Tbsp sugar (or maple syrup), if needed
- 5-6 fresh mint and/or basil leaves
- 3 Tbsp coconut cream (optional)
- Cut the bananas into chunks, put them in a food storage bag and freeze for one hour. Wash and peel the rest of the fruit.
- Put all the ingredients in the blender and blend until smooth and creamy. Adjust the amount of almond milk to get the consistency you like.
Serve right away or chill for a few hours.
Tips and variations
For a dairy version, you can swap the plant-based milk for regular milk.
For a more tropical flavor, add a little extra coconut cream and some mango.