Voyager Recipe

Toast almonds

Place sliced almonds in a small dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a small bowl to cool. Reserve 1 tablespoon for garnish and keep 1 tablespoon for blending.

If using, lightly toast coconut flakes in the same skillet for 1 minute until golden and set aside for garnish.

Add the coconut milk, almond milk, coconut cream, and Greek (or coconut) yogurt to a blender. This forms the creamy base and gives the beverage body.

Add mango, pineapple, and the peeled banana to the blender. These provide the tropical fruit profile and natural sweetness.

Add almond butter and the reserved 1 tablespoon toasted sliced almonds to the blender to impart a nutty almond character and subtle texture.

Pour in fresh lime juice and vanilla extract to brighten and round the flavors. Add honey or agave and the small amount of simple syrup only if you prefer extra sweetness.

Add ice cubes and the pinch of fine sea salt to enhance balance between sweet and creamy.

Secure blender lid and blend on high until completely smooth and creamy, about 45–60 seconds. Stop and scrape down the sides once if necessary, then blend again briefly.

Taste and adjust: if more acidity is needed, add up to 1/2 teaspoon more lime juice; if sweeter, add up to 1 teaspoon more honey or simple syrup. If thinner texture is desired, add up to 2 tablespoons more almond milk and briefly blend.

Pour the Voyager into a chilled glass (about 16 oz). Sprinkle the reserved toasted sliced almonds over the top and add toasted coconut flakes if using. Garnish the rim with a lime wheel or wedge.

Serve immediately with a straw. Stir before drinking if the almond settles.