Papaya & Coconut Sorbet Nana Bowls


It's feelin' hot, hot, hot in the tropics today and the best way to cool down? Frozen banana smoothie bowls! These are just so quick and easy to make, and you can play around with different flavours and toppings to your heart's content. For these ones, I used papaya too 'coz I'm kinda crushing on this fruit lately. Not only does it look and taste like a sweet sunset in paradise, it's full of enzymes that support and maintain digestive health. It's also a beauty food; naturally hydrating and high in skin-boosting vitamins. 


1 fresh coconut
1/4 large papaya
1-2 frozen bananas, sliced
1/4 cup coconut water or milk (your choice!)
a handful of toasted coconut flakes
fruity toppings like: extra papaya, strawberry, passionfruit, raspberries


First we need to crack open the coconut to make our 'bowl', being careful to save that precious water to pop into your papaya sorbet. Holding the coconut with a towel, firmly tap it with a meat mallet or hammer, turning as needed, until the shell starts cracking in half. Split the shell, then pour the coconut water into a glass and set aside. Sounds easy, but I always need someone to help me with this!

Next place the papaya, frozen banana and coconut water into a high-powered blender and pulse until a smooth, creamy consistency is reached. It should look a bit like soft-serve ice cream now. Simply spoon the sorbet into the coconut shell 'bowls' and top with toasted coconut flakes and fruit. Consume immediately while it's still nice and cold. Yum, am I right?