Spicy Ginger Colada
Serves 2 as a snack
Ginger adds a spicy flair to this classic Spanish beverage. Of course, there’s no rum in this version, but don’t let that stop you from adding some on a Saturday night.
1 frozen banana
1 cup (250 ml) pineapple chunks, fresh, canned or frozen
1/2 tsp (2 ml) grated fresh ginger
1 cup (250 ml) unsweetened coconut milk
6 ice cubes
Toasted unsweetened coconut, as garnish
Add banana, pineapple, ginger and coconut milk to blender. Blend until smooth. Add ice to blender and pulse until ice is crushed.
Divide between 2 glasses and garnish with toasted coconut.
Each smoothie contains: 555 kilojoules; 2 g protein; 3 g total fat (3 g sat. fat, 0 g trans fat); 28 g total carbohydrates (20 g sugars, 3 g fibre); 9 mg sodium
source: "Healthy Smoothies", alive Australia #17, Spring 2013
Spicy Ginger Colada
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