February 17, 2014
It’s hard out here for a fruit and veggie lover. There are so many wonderful things about living in NYC, but winter produce is not one of them. So I smoothie. I throw in less-than-perfect veggies, like in my Cherry Vanilla Super Smoothie, and use tons of frozen fruit, most of which is frozen at peak freshness and has much better flavor than what’s available to me fresh these days. Sometimes I use milk, other times juice. Sometimes yogurt, sometimes not. And no matter what, these elixirs hit the spot with a burst of fresh flavor.
With all the snow falling in NYC these days, I’ve been craving the tropical flavors of my latest concoction, this Coconut Mango Smoothie. This one isn’t just a taste of freshness, it’s also a taste of sunshine. Much needed warm sunshine.
I love this smoothie most when made with coconut milk yogurt, something we started eating when the hungry boy went dairy-free. Not to be confused with coconut flavored cow’s milk yogurt, coconut yogurt is made from cultured coconut milk. Most of the coconut milk yogurt you’ll find at the store is not like regular yogurt, but tasty if you can keep from comparing the two and expecting it to be a straight stand-in for regular yogurt.
And then there is Anita’s Coconut Creamline Yogurt.
This is one of my favorite food discoveries in ages. Creamy, tangy, and as satisfyingly delicious as any regular yogurt, Anita’s coconut yogurt is a revelation. The catch is that it’s made—and, so far, only sold—in Brooklyn. We may not be able to get great produce right now, but I can get my hands on the baddest coconut milk yogurt ever made. I’ll take it!
If you live in Brooklyn, I suggest that you try and find yourself some Anita’s. Eat it plain, put a dollop on top of a warm bowl of vegetable biryani, or blend it into this smoothie. Otherwise, for this smoothie, use coconut flavored cow’s milk yogurt or, if you want a dairy-free version, try whatever coconut milk yogurt you can find at your local supermarket or natural foods store. Either way, you can’t go wrong.
Coconut Mango Smoothie
(can be shared with kids 6+ mos)*
Makes 2 servings
1 cup frozen mangoes
3/4-1 cup coconut milk (you can substitute almond or cow’s milk)
1/2 cup coconut milk yogurt (you can substitute coconut flavored cow’s milk yogurt or vanilla yogurt)
2 tablespoons unsweetened shredded coconut
1 tablespoon honey*
Chia seeds, for mixing in or garnishing (optional)
1. Combine all ingredients in a blender and blend until smooth using as much milk as you need to get desired consistency. If using chia, sprinkle some seeds on top for garnish.
*Note: If sharing with children under 12-months-old skip the honey all together, as it poses a botulism risk to babies. Other than that, this is a wonderful treat to share with beginner eaters. Just keep in mind that it may be cold for very little ones and that they may prefer bites after it has “melted” a bit. Also, do not think of this as a drink for children under 12-months-old. Other than breast milk and/or formula and sips of water, young eaters do not need drinks like juice as a part of their diet. In this case, given that whole foods have been blended together, think of this smoothie as more of a pureed treat.