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  • 1 cup frozen banana
  • 1 ½ cups frozen peaches
  • 1 2/3 cups fresh peaches
  • 4 tbsp coconut cream
  • 1 tbsp almond butter


Chop up the fruit and freeze overnight. In a food processor add the banana , frozen peaches, coconut cream and almond butter, then process until smooth.  Wipe down the sides as necessary.  Set aside in a container, add the fresh peaches to the food processor and process into a puree. Swirl through the banana mixture and set in the freezer.  Soften for 5 to 10 minutes before serving.  

About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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