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!
BLUEBERRY COCONUT SMOOTHIE
Author: ©Amy Johnson | She Wears Many Hats
- 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.
Note: Since this recipes calls for frozen fruit, you’ll have to keep working with the blender, stirring and reprocessing until smooth. I like mine thick, for a thinner consistency, add more liquid a little at a time until it’s like you like it.