Inspired by a recipe in The Whole Smiths Good Food Cookbook, Nora Gocking loves this tasty way to enjoy spring berries.
- 1 small (5.4 oz.) can full-fat coconut milk, refrigerated overnight
- 1 c. strawberries
- 2 oz. frozen bananas
Open coconut milk can; add contents to a high-powered blender or food processor with remaining ingredients. Blitz until smooth. Enjoy immediately or freeze for later.
This recipe originally appeared in our print magazine.