This date, coconut and banana smoothie makes people happy. It’s as simple as that.
I blended two glasses for Ben and I last week upon arriving home after a morning of seeing clients. He was working from home and having somewhat of a shitty day filled with frustrating administrative business tasks. And outside, the rain was just bellowing down (apparently Mother Nature was also in a bad mood).
Usually I leave work on a high, energised from my clients, our interactions and the hope they exude. This day was no different. I wanted to share my happiness and lift the spirit of the house. And so I headed to the kitchen.
The ingredients in this smoothie are cheerful and wholesome, with just the right amount of Summery intentions to make you feel it’s time to grab a towel and head to the beach.
Though we are halfway through Spring, it’s not actually time just yet. At least not where I live (note my woolen jumper in the photograph above). So unless you’re decked out in a full length wetsuit, don’t go for a swim at the beach. You’ll surely freeze.
Oh but with this gleeful, golden glass, we can smile and pretend the sun is mending our Winter woes. I’m always a fan of afternoon day-dreaming…
Date, Coconut and Banana Smoothie
1 small very ripe Banana
1 small frozen ripe Banana*
8 dried pitted Dates
1/3 cup Boiling Water
3/4 cup Coconut Water leftover from making Coconut Whipped Cream ** (I always have cans of coconut milk in my fridge for this purpose)
1 teaspoon Vanilla Extract
1/2 cup Almond Milk
1 tablespoon Desiccated Coconut
* You can use two frozen bananas or two unfrozen bananas instead of one of each, but the texture and flavour will be different to my version. I like the mix of one frozen, one fresh best. And “very ripe” is a must.
** The coconut water leftover from making coconut whipped cream is thicker and has a different flavour to store-bought coconut water. Substitute this with a generous glug of thick coconut milk and more almond milk.
1. Place your dates in a small bowl and cover with ~1/3 cup boiling water. Set aside to soak for five minutes.
2. Meanwhile, toast your desiccated coconut on the stove in a non-stick pan until golden. Remove from the heat and set aside.
3. In a blender, add the frozen banana, coconut water, vanilla, almond milk, dates and date water. Blend until smooth. Add the unfrozen banana and blend again until smooth. Taste and add more almond milk if required.
4. Serve in two glasses topped with the toasted coconut. Dream of Summer.