Banana & coconut smoothie

Photographer: Emma
Serves 2

Smoothies will forever remind me of  Kate, a close friend from boarding school.  Kate’s parents live south of Auckland on a beautiful, sprawling farm (called Farfileds) a stones throw from the rugged west coast.  I am fortunate enough to spend time at Farfields every summer upon Kate’s return to the motherland after months away working on the boats in Europe.

Mornings at the farm begin with Kate’s smoothies.  The food processor is brought forth and filled with generous amounts of whatever fruit might be on hand.  In summer a whole melon might go in, or perhaps a punnet of bright red strawberries and several juicy nectarines.  The fresh fruit is always accompanied by whatever yoghurt might be in the fridge, as well as a bit of honey and some milk.

Rumour has it that the next time Kate returns to these fair shores it may be a more permanent move which is a rather exciting prospect.  Not only will I have my ever-sunny Kate back home, but I will also have more time down on the farm where I can ride the horses, photograph the landscape and indulge in Kate’s morning smoothies.


2 bananas
¾ cup greek yoghurt
¾ cup milk
½ tsp vanilla extract
¼ cup desiccated coconut


1. Place all ingredients into a blender and process until smooth. If the smoothie is too thick add more milk until the desired consistency is achieved.
2. Serve in tall glasses.