Cool, refreshing and good for you, this iced strawberry and coconut smoothie is a summer favourite
Ingredients (makes 1.4 litres)
600g Jubliee Selections by Driscoll’s strawberries, hulled
500ml coconut water
1 litre carton coconut milk or soya milk
Handful of basil leaves for garnish
YOU WILL NEED TWO ICE CUBE TRAYS
Method
1 Quarter or chop 200g of the strawberries and sit them in the ice cube trays then pour over coconut water to cover each strawberry. Sit the tray in the freezer and leave for about 2-3 hours or until frozen.
2 Add the remaining strawberries to the jug of a liquidiser pour in the coconut milk and blitz until smooth. Pour into a large serving jug and chill if you wish. Serve in cold glasses with a couple of strawberry ice cubes and garnish with basil leaves to serve. Top up jug or glasses with more strawberry ice cubes as needed.
Cook’s tip: You can drink this as soon as it is made or chill it first. As it sits in the fridge it will naturally separate, so give it a good stir before serving.
