This Blueberry Coconut Smoothie is a great smoothie to serve for breakfast, or snack time. It’s such a colorful treat too!
I like to be a contrarian. When it’s cold outside, I make smoothies. You may find me during the heat of summer sipping cocoa. Maybe. I can. It’s allowed ya know? Whether you’re a rebel or not, even when it’s cold outside, a smoothie can hit the spot as a quick breakfast for on the go, a light lunch, or for an afternoon snack. And if you’re in need of lightening your intake up a bit, while this is a sweet treat, it sure is a healthier choice than a a bowl of ice cream, and it’s so colorful. It makes me happy!
When making smoothies we enjoy experimenting with different combinations of fruits, nuts, and juices. I’ve settled on a few favorites, especially this one: a Blueberry Coconut Smoothie. Would it be bad thing if I admitted that I’ve had one every day for the past week? Okay, maybe two weeks, but who’s counting?
Yeah, you could say I kinda like it. I think you will too.
Since this recipes calls for frozen fruit, you’ll have to keep working with the blender, stirring, and blending until smooth. I like mine thick. For a thinner consistency, add more liquid, a little at a time, until it’s to your liking. And of course, as with any recipe—especially smoothies—try adding other fruits or spices to make it uniquely yours. Cinnamon would be fabulous!
Happy smoothie making!
- 4 ounces vanilla yogurt
- 2 cups frozen blueberries
- ½ cup shredded coconut (sweetened or unsweetened)
- ½ cup juice (pomegranate, acai or cranberry)
- ½ cup lowfat milk
- In a blender pitcher, blend all ingredients together until smooth.