Lime & Ginger Coconut Smoothie

We Use Wilson’s Ginger Flavoured Lime Juice

The original recipe calls for 45g of fresh ginger — chopped, unpeeled — plus the juice and zest of a full lime. That is a lot of prep for a morning smoothie, and fresh ginger varies wildly in heat depending on age and origin. Wilson’s Concentrated Lime Juice with Ginger Flavour collapses both into a tablespoon and a half. Consistent every time. No knuckles lost on a grater.

Because it is a concentrate, it is more intense than fresh squeezed. Start with 2 tablespoons and taste before you add more — the lime hit is real. That intensity is what cuts through the fat of the avocado and the richness of the coconut and stops the whole thing from tasting heavy.

It keeps well in a cool, dry cupboard before opening and is available in 250ml — enough for roughly 8 to 10 smoothies, plus anything else you throw it into during the week.

Our Tips

Use carton coconut milk, not canned — canned coconut cream will turn this into something far richer than you probably want at 8am, and the calorie count skyrockets. The drinkable carton version keeps it light.

Freeze the avocado chunks first — if you want it extra cold and thick without diluting it with ice, peel and cube the avo the night before and freeze it. It gives the smoothie a texture closer to soft-serve.

Start with 1 teaspoon of honey — the avocado and coconut already bring natural sweetness and richness. Taste before adding more. Most people find one teaspoon is enough.

Desiccated coconut goes in, not just on top — blending it into the smoothie adds texture and intensifies the coconut flavour. The garnish on top is just for looks.

Make it a meal — add a scoop of vanilla protein powder if you are using this as breakfast. Without it, the avocado and yogurt keep you going for a couple of hours but it is more snack than meal.

How We Serve It

Straight from the blender, straight into a tall glass. No ceremony required. A pinch of desiccated coconut on top and a slice of lime on the rim if you want to make it look like you tried — but this is a Tuesday-morning smoothie, not a lifestyle photoshoot.

If you are making it for more than one person, scale it up and blend in batches. It does not hold well — the avocado starts to oxidise and the colour shifts to something less appealing within 20 minutes. Blend and drink.

In summer, pour it over a glass half-filled with ice if you want it even colder. It also works as an afternoon thing — somewhere between a snack and a drink — when it is 34 degrees and you need something that feels like it is doing something good.

More Ways to Use Wilson’s Ginger Flavoured Lime Juice

Once you have a bottle of Wilson’s Concentrated Lime Juice with Ginger Flavour in the cupboard, you will find yourself reaching for it well beyond the blender. A tablespoon does a lot of work.

Chicken marinade — mix with soy sauce, sesame oil, garlic and a little honey for a fast marinade that works equally well in the oven or on the braai.

Ginger lime dressing — whisk with Wilson’s Extra Virgin Olive Oil, a touch of fish sauce and a pinch of sugar for a dressing that works across noodle salads, slaws and any salad with something crunchy in it — try it alongside our Thai Basil, Lime & Coconut Salad Dressing.

Mocktail base — stir with sparkling water, a few mint leaves and a little honey over ice for a non-alcoholic drink that actually tastes like something at a braai. See our cocktail and mocktail recipes with Wilson’s Lime Juice for more ideas.

Stir-fry sauce — a tablespoon into a peanut-soy stir-fry sauce brings the kind of sharp brightness that the dish usually needs a fresh lime wedge for. Works well with the sauce in our Spicy Thai Peanut Chicken.

Prawn baste — combine with butter, garlic and a pinch of chilli flakes and use it to baste prawns in the last two minutes on the braai. The lime cuts the richness, the ginger adds depth.

The Good Stuff

Wilson’s Concentrated Lime Juice with Ginger Flavour contains water, lime juice concentrate and ginger flavouring. No artificial colours, no added sugar. The ginger warmth comes from natural flavouring, not extract or powder. Made in South Africa at the Wilson’s facility in Ottery, Cape Town.

As made here, this smoothie is suitable for vegetarians. Use coconut yogurt in place of Greek yogurt to make it fully dairy-free and vegan. Omit the protein powder or choose a plant-based variety to keep it vegan throughout.

Ways to Change It Up

Fully dairy-free — swap Greek yogurt for coconut yogurt and use a plant-based protein powder. The result is completely vegan and still very creamy.

Add some green — a handful of baby spinach or a few leaves of kale disappears into the blender without changing the flavour noticeably. The colour deepens, the nutrition improves.

Frozen banana instead of honey — half a frozen banana brings sweetness and a slightly milkshake-like texture that works very well here. Skip the honey if you use it.

More citrus — add an extra half tablespoon of Wilson’s Ginger Lime Juice if you want it sharper. Some people find 2 tablespoons mild; it depends on your blender and the ripeness of the avocado.

Make it a bowl — use half the coconut milk for a thicker consistency, pour into a bowl and top with granola, sliced banana and extra desiccated coconut. Works as a proper breakfast.

Freeze it — pour the smoothie into ice lolly moulds and freeze overnight. The ginger-lime sharpness and the coconut creaminess come through beautifully as a frozen treat in the Joburg heat.

Questions You Might Have

Ready to Make This?

Wilson’s Concentrated Lime Juice with Ginger Flavour is available online and at leading retailers across South Africa.

More From Our Kitchen

Thai Basil, Lime & Coconut Salad Dressing  —  Cocktails with Wilson’s Lime Juice  —  Spicy Thai Peanut Chicken  —  All Recipes

Made this? We’d love to see.

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