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Blueberry Coconut Milk Smoothie Recipe


  • Author: Katherine

Ingredients

Scale

    • 1 ½ cups Frozen Blueberries: Using frozen blueberries is non-negotiable for that thick, frosty texture.
    • 1 cup Full-Fat Canned Coconut Milk: This is the key to creaminess! Don’t use the watered-down coconut milk beverage from a carton. Shake the can well before opening.
    • ½ Large Frozen Banana: Break it into chunks before freezing for easier blending. The banana adds natural sweetness and an extra layer of creaminess.
    • 1 tablespoon Chia Seeds: These little seeds work wonders to thicken the smoothie and add a boost of fiber, protein, and omega-3 fatty acids.
    • 1 tablespoon Maple Syrup or Honey (Optional): If your blueberries or banana aren’t very sweet, a small drizzle of a natural sweetener can balance the flavors. 

      • 1 ½ cups Frozen Blueberries: Using frozen blueberries is non-negotiable for that thick, frosty texture.
      • 1 cup Full-Fat Canned Coconut Milk: This is the key to creaminess! Don’t use the watered-down coconut milk beverage from a carton. Shake the can well before opening.
      • ½ Large Frozen Banana: Break it into chunks before freezing for easier blending. The banana adds natural sweetness and an extra layer of creaminess.
      • 1 tablespoon Chia Seeds: These little seeds work wonders to thicken the smoothie and add a boost of fiber, protein, and omega-3 fatty acids.
      • 1 tablespoon Maple Syrup or Honey (Optional): If your blueberries or banana aren’t very sweet, a small drizzle of a natural sweetener can balance the flavors. Taste it first before adding.
      • ½ teaspoon Vanilla Extract (Optional): A small splash of vanilla enhances the other flavors and adds a warm, aromatic depth.

      Taste it first before adding.

    • ½ teaspoon Vanilla Extract (Optional): A small splash of vanilla enhances the other flavors and adds a warm, aromatic depth.

    1 ½ cups Frozen Blueberries: Using frozen blueberries is non-negotiable for that thick, frosty texture.

  • 1 cup Full-Fat Canned Coconut Milk: This is the key to creaminess! Don’t use the watered-down coconut milk beverage from a carton. Shake the can well before opening.
  • ½ Large Frozen Banana: Break it into chunks before freezing for easier blending. The banana adds natural sweetness and an extra layer of creaminess.
  • 1 tablespoon Chia Seeds: These little seeds work wonders to thicken the smoothie and add a boost of fiber, protein, and omega-3 fatty acids.
  • 1 tablespoon Maple Syrup or Honey (Optional): If your blueberries or banana aren’t very sweet, a small drizzle of a natural sweetener can balance the flavors. Taste it first before adding.
  • ½ teaspoon Vanilla Extract (Optional): A small splash of vanilla enhances the other flavors and adds a warm, aromatic depth.

Instructions

  1. Load the Blender Correctly: Pour the coconut milk into the blender first. Adding the liquid at the bottom helps the blades move freely and prevents the frozen ingredients from getting stuck.
  2. Add Soft and Small Ingredients: Next, add the optional maple syrup and vanilla extract, followed by the chia seeds.
  3. Add the Frozen Fruit: Finally, add the frozen banana chunks and the frozen blueberries. Placing the heaviest, frozen ingredients on top helps push everything down into the blades.
  4. Blend to Perfection: Secure the lid and start blending on a low speed, gradually increasing to high. Blend for 45-60 seconds, or until the smoothie is completely smooth and creamy, with no remaining chunks or specks. If needed, stop the blender and use a tamper or spatula to scrape down the sides.
  5. Taste and Adjust: Pour a small amount into a spoon to taste. If it’s not sweet enough for your liking, add a little more maple syrup and give it a quick 5-second blend to incorporate.
  6. Serve Immediately: Pour the smoothie into your favorite glasses and enjoy right away for the best taste and texture.

Nutrition

  • Serving Size: One Normal Portion
  • Calories: 450-500