Ingredients
Scale
- 2 cups frozen papaya chunks
- 1 large frozen banana (sliced before freezing)
- 1/4 cup full-fat coconut milk (or almond milk for a lighter version)
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or agave nectar (optional)
- 1/4 cup premium honey-toasted granola
- Fresh toppings: kiwi slices, shredded coconut, chia seeds, and passion fruit
Instructions
- Ensure your papaya and banana are completely frozen. Using frozen fruit is the secret to achieving that thick, ice-cream-like consistency. Place the frozen papaya chunks and frozen banana slices into a high-speed blender. Add the lime juice and the sweetener if you prefer a dessert-like flavor.
- Pour in the coconut milk, starting with just two tablespoons. Use the tamper tool of your blender to push the frozen fruit down into the blades. Pulse on low speed first, then gradually increase to medium-high. Do not add too much liquid; you want the motor to work a little to create that signature thick swirl. Blend until the mixture is completely smooth and no large fruit chunks remain.
- Scoop the thick smoothie mixture into a chilled bowl. Use the back of a spoon to create a smooth surface or a decorative swirl. Arrange the granola in a neat line or circle. Add your fresh kiwi, coconut flakes, and chia seeds. Serve immediately while the base is still firm and icy.
- Cook Time: 10 minutes