An ice-cold pick-me-up to get your juices flowing. Manhattan restaurant owner Carrie Levin, author of The Good Enough to Eat Breakfast Cookbook, (Warner Books © 2001 by Carrie Levin) knows this truth well: her oldest son Bucko put on his lab coat and worked out the proportions for the tantalizing concoction below. Enjoy it alone (a shot of rum turns it into a Pina Colada!) or pair it for breakfast/brunch with Carrie's Provençal Omelette and Apple Scones. Recipe from Right at Home.
Yield: 2 servings
Community Recipe from
- 4 tablespoon(s) water
- 1/2 cup(s) milk
- 1/2 cup(s) yogurt
- 1 1/2 tablespoon(s) honey
- 1 kiwi fruit, peeled, cut in half
- 1 cup(s) pineapple chunks
- 1/3 cup(s) grated coconut
- 1/2 mango (three slices)
- 2 ice cubes
- Blend all ingredients at low speed until thick and smooth.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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