Dragon Fruit, Hibiscus, Banana, and Coconut Smoothie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 dried hibiscus tea bags (or 2 tbsp dried hibiscus flowers)</li><li class="ingredients-single-item">250ml boiling water</li><li class="ingredients-single-item">1 medium dragon fruit (pitaya), peeled and cubed</li><li class="ingredients-single-item">2 ripe bananas, peeled and sliced (reserve some for topping)</li><li class="ingredients-single-item">200g Greek yogurt (or coconut yogurt for dairy-free)</li><li class="ingredients-single-item">60g unsweetened coconut cream</li><li class="ingredients-single-item">1 tbsp honey or maple syrup (optional)</li><li class="ingredients-single-item">1 tbsp fresh lime juice</li><li class="ingredients-single-item">For topping: 2 tbsp coconut flakes, 1 tbsp chia seeds, additional fresh fruit</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">High-powered blender</li><li class="equipment-single-item">Ice cube tray</li><li class="equipment-single-item">Mesh strainer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the hibiscus tea. Place the hibiscus tea bags (or dried flowers) in a heat-proof container and pour over 250ml of boiling water. Allow to steep for 5-7 minutes until the water turns a deep ruby red color. The longer you steep, the more intense the color and flavor will be. Strain and let the tea cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the cooled hibiscus tea into an ice cube tray and freeze for at least 3 hours, or preferably overnight. Freezing the tea rather than using regular ice cubes ensures your smoothie maintains its flavor intensity without being diluted.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Peel and cube the dragon fruit. Set aside about 2 tablespoons for topping and place the rest in a freezer bag. Slice the bananas, reserving a few slices for garnish, and add the rest to the freezer bag. Freeze the fruit for at least 2 hours until solid. This pre-freezing step creates the perfect thick, ice cream-like consistency without needing to add ice.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When ready to make your smoothie, add the frozen dragon fruit, banana, hibiscus ice cubes, Greek yogurt, coconut cream, lime juice, and sweetener (if using) to your blender. The acid in the lime juice will brighten all the flavors and balance the sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Blend on high speed until completely smooth and creamy, using the tamper if your blender has one to push ingredients toward the blades. You're looking for a thick, spoonable consistency similar to soft-serve ice cream. If the mixture is too thick, add a splash more coconut cream or water, but be patient with blending as frozen fruit will eventually break down.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour or scoop the smoothie immediately into serving bowls. Working quickly before it melts, top with the reserved dragon fruit chunks, banana slices, coconut flakes, and chia seeds in an attractive pattern. The chia seeds provide a pleasant textural contrast and boost of omega-3 fatty acids.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Serve immediately with a spoon. For an extra special presentation, hollow out half coconut shells to use as serving bowls. This smoothie is best enjoyed fresh, as the vibrant pink color and thick texture may diminish if left sitting too long.</li></ol>