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Coco Can Whirl

July 19, 2010

So you fantastic readers won’t think I’ve forgotten you while I wade through pictures and notes from China, here’s a smoothie I whipped up for breakfast the other day.  By using frozen fruit, you can skip the addition of ice and still get a thick, frozen smoothie, which means more fruit per glass.  If you want to make it a meal, try adding some plain or vanilla soy milk or yogurt for protein.

4 cups cantaloupe, cubed and frozen

1 cup orange juice

½ cup cream of coconut

Grated coconut (optional)

  1. To prepare the cantaloupe if using fresh, slice it in half then scoop out all the seeds with a spoon.  Cut into wedges and peel (or peel and cut into wedges, if you prefer), cube, then spread onto a large plate or cookie sheet and freeze overnight.
  2. Whirl the cantaloupe cubes in your blender until smooth.  You may need to do this in batches.
  3. Add the orange juice and coconut cream and whirl until thoroughly blended.
  4. Garnish each glass with a little grated coconut, if desired.
  5. Enjoy!

Serves 3

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