Avocado is a totally underrated "sweet" ingredient, which lends a lovely, silky texture and flavour to smoothies.


  • 125 ml (4 fl oz/½ cup) tinned coconut milk or coconut water

  • 60 g (2 oz/½ cup) crushed ice

  • 2 peeled bananas, frozen and roughly chopped

  • 1 avocado, stone removed 2½ teaspoons matcha (green tea) powder

  • 1 teaspoon natural vanilla extract

  • pinch of sea salt flakes lime juice, to taste honey, to taste

  • To serve

  • sliced or cubed avocado

  • flaked coconut or shaved fresh coconut

  • raw cacao nibs

  • lime wedges

  • mint leaves


  • 1.

    Whiz the coconut milk or water with the ice, banana, avocado, matcha powder and vanilla extract in a high-speed blender or small food processor until smooth. Scrape down the inside of the blender or processor bowl if required. If the mixture isn’t moving well in the blender, add a tablespoon or two of water or milk, being careful not to add too much liquid.

  • 2.

    Taste the smoothie and add a pinch of salt, a squeeze of lime juice and a drizzle of honey to balance the flavour to your liking.

  • 3.

    Spoon the thick smoothie mixture immediately into two chilled bowls and top with avocado, coconut, cacao nibs, lime wedges and a few mint leaves.


Tip: To make vegan, swap the honey for rice malt syrup, pure maple syrup or a couple of drops of liquid stevia

The Avocado Matcha Smoothie Bowl is refined-sugar free, vegetarian, dairy free, gluten free and grain free.

This recipe is featured in Caroline Griffiths' book, 'Breakfast Bowls', published by Smith Street Books. RRP $29.99.

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