Maralyn is off to taste Caribbean cuisine in old San Juan this week at Taste of the Caribbean.

This recipe was sent to Bon Appetite over 3 years ago from Anna Gaspard from St. Lucia.

I make it for breakfast or lunch every summer. I never tire of these ingredients, although it is easy to substitute(blueberries for strawberries) or whatever you like.

The coconut is the key.

Coconut, Strawberry and Banana Smoothie
3/4 cup milk (I use whole milk and Maralyn uses non-fat or soy)
3/4 cup cream of coconut (I use CoCo Lopez)
1 bag of frozen strawberries – 15-16 ounces, unsweetened
1 banana, peeled and diced.

Directions:
Blend all ingredients until smooth.
Garnish with a strawberry, or a mint sprig.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.