I discovered the “Avocolada” from London-based Australian chef Sarah Sugden. It’s perfect for baby and me!
1 ripe avocado
3 cups diced pineapple (fresh or frozen)
2 cups coconut water
Juice of 1 lime
1 tablespoon coconut butter (optional)
2 tsp agave, or to taste
Pinch Himalayan salt flakes
Blend all ingredients in a high speed blender until smooth. If using fresh pineapple, pop in 1-2 ice cubes to create a really creamy, slightly chilled smoothie.
Illustration by Kate Sexton
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