Ingredients
Equipment
Method
Preparation
- Wash two fresh key limes thoroughly under cool water, zest one lime, cut both limes in half, and squeeze out the juice, removing any seeds.
- In a blender, pour in one cup of canned coconut milk. Add in the frozen banana and secure the lid.
- Incorporate half a cup of Greek yogurt into the blender and blend on medium speed until well combined.
- Add the fresh lime juice and zest, along with 1-2 tablespoons of honey or maple syrup, and blend on medium-high for another 15-20 seconds.
- Add about one cup of ice cubes and blend on high until smooth and creamy.
- Spoon a small amount into a glass for a taste test, adjusting sweetness as needed.
- Pour the smoothie into chilled glasses and garnish with shredded coconut and crushed graham crackers if desired.
Nutrition
Notes
For a thicker smoothie, increase the amount of frozen banana or ice cubes. Store leftovers in an airtight container in the fridge for up to 1 day or freeze for longer storage.
