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| 1/2 Tasse | orange juice |
| 1/4 Tasse | pineapple juice |
| 1/2 | Banana |
| 1/4 Teelöffel | Ginger root;fresh, peeled, grated, up to 1/2 tsp |
| 1/2 Tasse | Crushed ice;or 2 small ice cubes |
| 1/4 Tasse | apple juice |
| 1 Prise | Coconut; grated OR_ 1 Tbsp coconut milk * |
| 1/2 | Banana |
| 1/4 Teelöffel | Ginger root;fresh, peeled grated |
| 1/2 Tasse | Crushed ice;or 2 small ice Cubes |
| 1/4 Tasse | orange juice |
| 1/4 Tasse | pineapple juice |
| 1 Esslöffel | Coconut milk;* |
| 1/2 | Banana |
| 1/4 Teelöffel | Ginger root;fresh, peeled grated |
| 1/2 Tasse | Crushed ice or 2 small ice cubes |
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* Can be made from fresh or dried coconut or purchased bottled. Do not use the canned coconut mix for mixed drinks as it is very sweet and different If using fresh coconut, cut coconut meat into 1" pieces & place equal amounts of coconut & hot water in food processor or blender. Puree at high speed for a couple of minutes, let steep for 30 minutes. Then pour into a strainer set over a bowl. Press on the pulp and squeeze by the handful to extract as milk as possible. Pour the milk through a fine-mesh strainer. For dried coconut: use 1 cup unsweetened, dried coconut with 1 1/2 c hot tap water. Allow to stand for 5 minutes. Puree one minute and proceed as above. Will keep up to three days refrigerated and indefinetely, if frozen.
"There's a beautiful vegetarian restaurant called Zemi's on the beach in Phillipsburg, St. Maarten.."
Blend all ingredients in a blender or food processor until smooth.
Serves:1 Source:_Sundays at Moosewood Restaurant_ by the Moosewood Collective
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