There’s nothing quite like a good smoothie curb that craving for something sweet and creamy. Personally, I have a particular love for these shakes as someone who is lactose intolerant but can’t have ice cream in the sweltering summertime (We all scream for smoothies!). While I was away for my wedding at an Eco-Hotel in Mexico, I fell in love with a specialty of the resort: The Full Moon. It was a combination of coconut cream, crushed ice, pineapple and mint. This was made with the freshest ingredients, which makes all the difference: coconut cream they hand made on the premises from their own coconut trees and local, organic pineapple. And it was so addictive that our wedding party joked about spending all their money on smoothies during our trip. One of ’em joked about getting a T-Shirt that read “I Love Full Moons” (Or “Full Moonies” – they even had a pet name).
The Full Moon is so good that some of my guests have already tried to remake it at home but with no luck. It turned out too creamy or too tart….oh the smoothing that got away. So, last night I had a go at my own attempt – and I have to say not bad. Try it out, its dee-lish – my version of the Pokeroo of drinks.
The Full Moon (serves two)
4 inches of cored pineapple
400ml of coconut milk
the leaves of 4 sprigs of fresh mint
6 ice cubes