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.
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 I sure would like to hear any smoothie combinations that you’ve discovered. I’m a smoothie making machine y’all.
- 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.