
Vegan tropical papaya and coconut smoothie with papaya, coconut yoghurt, coconut water, lime juice and mint – creamy, fresh and lightly fruity for warm days.
You’ll need: blender · chopping board · knife
This smoothie tastes soft, fresh and pleasantly light. It's quick to make and has something wonderfully summery about it.
Coconut water → unsweetened coconut-based kefir (creamier, often less sugar) Coconut yoghurt → unsweetened soya yoghurt (more protein, usually more satisfying) ½ papaya → ½ mango (similarly tropical, often more beta-carotene) 1 squeeze of lime juice → 2–3 tbsp orange juice (milder flavour, also provides vitamin C)
Contains coconut (coconut yoghurt and coconut water) and fresh mint. Generally suitable for children and during pregnancy, as long as the ingredients are fresh and the coconut yoghurt is pasteurised.
Papaya is especially known for its vitamin C content. It also contains smaller amounts of folate and carotenoids, some of which are provitamin A.
Coconut water contains potassium, but the exact amount varies by brand and by how ripe the coconut was. So it's more of a small contribution than an exceptionally concentrated source.
Coconut yoghurt mainly contains fat from coconut, usually with a high share of saturated fat. If it's fermented, it may also contain live cultures.
Ripe papaya tastes pleasantly mild and brings fibre. Unripe papaya or very large portions don't agree with everyone.
Lime juice provides a little vitamin C and plant acids, which mainly shape the fresh flavour. In the small amount used in the smoothie, its nutritional contribution is more of an extra.