Papaya Ginger Smoothie
A thick papaya ginger smoothie built on frozen fruit and creamy coconut milk, with a bright kick from fresh ginger and a hint of lime.
Equipment
- High-speed blender - needed to break down frozen fruit and ginger fibers completely
- Microplane or ginger grater - makes quick work of grating ginger without leaving stringy chunks
- Citrus juicer - gets more juice out of the lime with less effort
- Measuring cups and spoons - for consistent results every time
- Cutting board and paring knife - for peeling and cubing the papaya
- Silicone freezer trays or bags - for pre-freezing the papaya and banana in portions
- Vitamix E-Series Blender - recommended product for silky texture (optional)
- Glass Smoothie Cups with Lids and Straws - recommended for serving (optional)
Ingredients
- 2 cups ripe papaya - 300g, peeled, seeded, cubed, and frozen at least 4 hours ahead
- 1 large ripe banana - sliced and frozen at least 4 hours ahead
- 1 tablespoon fresh ginger - about a 1-inch/2.5cm piece, peeled and grated
- 1 cup full-fat coconut milk - 240ml, canned, not the carton kind
- 1/2 cup plain Greek yogurt - 120g
- 1 tablespoon raw honey - 15ml, plus more to taste
- fresh lime - juice of 1/2 lime (about 1 tablespoon/15ml)
- Garnish: lime wheel - optional, for serving
- Garnish: grated ginger - optional, a small pinch for serving
Instructions
- Peel the ginger by scraping off the thin outer skin, then grate it finely using a microplane or the smallest holes of a box grater until you have 1 tablespoon. Cut the lime in half and juice one half, straining out any seeds.
- Pour the coconut milk into the blender jar first. Add the frozen papaya cubes and frozen banana slices on top. Spoon in the Greek yogurt, then add the grated ginger, lime juice, and honey.
- Start the blender on the lowest speed for about 10 seconds. Increase to high speed and blend for 30 to 45 seconds, until the mixture is completely smooth. Scrape down the sides if needed and blend again for another 10 seconds.
- If the smoothie is too thick, add coconut milk one tablespoon at a time and blend briefly. If it's too thin, add a few extra frozen fruit chunks and blend again. Taste and add more honey if desired.
- Pour the smoothie into two glasses immediately. Garnish with a thin lime wheel or a small pinch of grated ginger if desired. Serve with a wide straw or a spoon.
Notes
- Use papaya that's fully ripe before freezing it (yellow-orange skin that gives slightly under pressure) to avoid a bitter taste.
- Freeze the papaya and banana in a single layer on a tray before transferring to a bag to prevent clumping.
- Use full-fat coconut milk rather than light for a noticeably creamier texture.
- Add the liquid to the blender before the frozen fruit to keep the blades from getting stuck.
- Blend the ginger and liquid together first for a few seconds before adding the frozen fruit for even flavor distribution.
- Start with less ginger if you're sensitive to heat, and add more in small increments after tasting.
- For a dairy-free version, swap the Greek yogurt for a plain coconut or almond milk yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours; shake or stir well before drinking as separation is normal.
- Freeze extra smoothie in popsicle molds for up to 2 months for a frozen treat.
- Keep a bag of pre-portioned frozen papaya and banana in the freezer for quick preparation.
Nutrition
Serving: 1smoothieCalories: 215kcalCarbohydrates: 34gProtein: 7gFat: 7gSaturated Fat: 5gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 55mgPotassium: 15mgFiber: 4gSugar: 24gVitamin A: 20IUVitamin C: 95mgCalcium: 10mgIron: 6mg
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