Strawberry, coconut and cardamom smoothie from A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day (page 284) by Anna Jones

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Notes about this recipe

  • Eat Your Books

    Can substitute frozen berries for strawberries, almond milk for coconut milk, and clear honey for agave syrup.

  • emma_u3ftm3 on May 09, 2026

    Lovely, refreshing and very different to any other smoothie I’ve had!

  • TrishaCP on April 01, 2020

    The flavor of this smoothie is excellent. I wouldn’t recommend making this without a high speed blender though to really pulverize the almonds and coconut. Even with mine it was a bit gritty. Maybe the way to go is to blend the coconut and almonds first? I used frozen strawberries and they worked really well.

  • Rutabaga on July 02, 2017

    I really liked this smoothie. It's not too sweet and has a pleasant, but not overwhelmingly rich, coconut flavor. Mine was far pinker than the one pictured in the book, but perhaps Jones didn't have nice red ripe berries for hers. The strawberry flavor is fairly light. If you want a cold drink, add some ice cubes, as the smoothie will heat up while blending, and a thorough blending is important to really liquefy the almonds and shredded coconut.

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