Layered Blueberry Coconut Smoothie
CATEGORIES:
- beverages
- summer
- dessert
- gluten-free
YIELDS
2 (12-ounce) smoothies
INGREDIENTS
Bottom Layer
- 2/3 cup frozen blueberries
- 1/2 cup cold, unsweetened coconut milk
- 1/4 cup nonfat plain Greek yogurt
- 1 1/2 teaspoons Florida Crystals® Organic Raw Cane Sugar
Middle Layer
- 1/4 cup frozen blueberries
- 1 small banana, cut into pieces
- 1/3 cup nonfat plain Greek yogurt
- 1/4 cup cold, unsweetened coconut milk
- 1 1/2 teaspoons Florida Crystals® Organic Raw Cane Sugar
Top Layer
- 1/2 cup coconut cream
- 3/4 cup nonfat plain Greek yogurt
- blueberries, for garnish
- 3 tablespoons unsweetened coconut chips, for garnish
Lavender Blueberry Coconut Smoothie
INSTRUCTIONS
Bottom Layer
Add ingredients to blender. Blend until smooth. Pour 4 ounces into each of two glasses. Place in freezer to firm, approximately 15 to 20 minutes. Rinse blender.
Middle Layer
Repeat instructions for the bottom layer.
Top Layer
Blend coconut cream and yogurt until smooth. Spoon on top of each smoothie.
Garnish with blueberries and coconut. Serve immediately.
QUICK TIP
To help you when gathering ingredients, these are the approximate totals of common ingredients, which are divided within the recipe that you will need:
- about 1 cup frozen blueberries
- 3/4 cup cold unsweetened coconut milk
- 16 oz. container of non-fat plain Greek yogurt
- 1 tablespoon Florida Crystals® Organic Raw Cane Sugar
