Iced strawberry & coconut smoothie
By Driscoll’s® Jubilee Strawberries (www.jubileestrawberries.co.uk) GF DF SF EF V
Serves 6-8 | Prep 10 mins plus freezing | Cook none | Calories 322 (per serving)600g (1lb 4oz) strawberries, hulled
500ml (18fl oz) coconut water
1 ltr (1¾pt) coconut milk or soy milk
a handful of basil, to garish
1 Quarter or chop 200g (7oz) strawberries and sit them in
two ice cube trays, then pour over the 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 a food processor, pour
in the coconut milk and blitz until smooth. Pour into a
large serving jug and chill if desired. Serve in cold glasses
with a couple of strawberry ice cubes and garnish with
basil leaves. Top up a jug or glasses with more strawberry
ice cubes as needed.
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.