Today I am sending you warm tropical breezes, writing from the Canary Islands. I am away from home on a private retreat for my own self-inspired healing. Rest, letting go, hiking in the beautiful countryside are all the order of the week. To be honest, I’ve had several strong wake-calls over the last year to slow down and reclaim myself. I won’t bore you with all the details, but in essence, I’d sort of forgotten how to switch the off button and was in serious risk of melt down. So, here I am!

I am a bit of an opportunist, enjoying whatever is available. Less is often more too! Today’s tropical island recipe requires only three ingredients, papaya, coconut & banana. I had a little playful fun with the endless swirls of jasmine flowers lining the pathway to my cottage here, and then whipped out my ipad for a quick snapshot (didn’t bring my normal camera, since I am being rather minimalist on my trip here). Papaya & Coconut Smoothie Bowl (only 3 ingredients) An easy, delicious tropical smoothie that can be served in a glass or bowl; using only three ingredients, papaya, banana and coconut. Print Ingredients 1 -2 cups of papaya

1 tablespoon of coconut butter

1 large frozen banana Instructions Take the skin off your papaya. You can use any amount of papaya that you like really, depending on how much you fancy. The above quantities are just suggestions. It is best to keep the papaya and coconut butter at room temperature, so that they blend easily together. If the papaya is too cold, then the coconut butter may solidify too quickly. I used a hand blender to do this, until creamy smooth. After the papaya and coconut have combined nicely, then blend in 1 large frozen banana (peeled and cut into pieces before freezing helps a lot) until smooth. Serve immediately in a bowl with a few chunks of papaya or in a glass. Enjoy! Notes Alternatives to coconut butter

You can use coconut cream to substitute (I would go for about 2 tablespoons).

You can also use You can use coconut cream to substitute (I would go for about 2 tablespoons).You can also use creamed coconut block - which is virtually identical to coconut butter (but cheaper and packaged in a block form). I would use about 1 tablespoon of creamed coconut block and grate it first, before blending.

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