One of my best friends recently introduced me to the most beautiful place in Cornwall, Kynance Cove, and while we were there we stopped off at Kynance Cove Cafe and had a delicious smoothie called the passion shoot.
I liked the drink (and obviously the place) so much that I decided to recreate my own version of the smoothie as a way to bring the beauty of Kynance Cove home with me, but in the form of a healthy sorbet (or nice cream as it’s more commonly known).
It’s naturally gluten-free and free from refined sugars, so a much healthier version than shop bought sorbet style desserts, and everyone who has tried this has loved it! Even my son and his friends asked for seconds when I gave them a taster of it a few days ago, and in my opinion, if children like a recipe then it’s a winner because they tend to be so much more honest than adults when it comes to opinions on food. 😉
If you try it then please let me know what you think too!
Serves 2-4 (depending on how hungry you’re feeling)
285g frozen pineapple
55g frozen mango
1 passion fruit
265ml coconut milk
Place all of the ingredients in a smoothie maker (I used a Nutribullet) and blitz until they are blended into delicious nice cream. Seriously, it’s that easy.
As it’s fairly thick, you might need to stop part way through the blending a few times to shake the ingredients around inside the smoothie maker cup just to make sure everything gets properly blended and you’re not left with any chunks of frozen fruit.
Then you can enjoy your nice cream!
Macros per serving (when serving two):
Kcals – 144.5
Carbs – 28.5g
Fat – 1.5g
Protein – 2.5g
Fibre – 4g