Blueberries and coconut are a powerfully delicious superfood combination in this beautiful blue breakfast smoothie. It’s vegan, vegetarian, gluten-free and amazingly delicious. Add a handful of spinach leaves to turn this into a green smoothie.Recipe courtesy of WildBlueberries.com
- 3 cups frozen blueberries
- 4 tablespoons brown sugar
- 1 piece of fresh ginger, about 1-inch, peeled and grated
- 13 ounces canned coconut milk
- 1 teaspoon roasted, grated coconut for garnish, optional
Blend together the blueberries, brown sugar, ginger and half of the coconut milk in blender until smooth and frothy. Pour the remaining coconut milk into four glasses and slowly add the Wild Blueberry mixture to each. Stir gently with a spoon to get a marbled white and blue look. Garnish with toasted coconut.This blueberry smoothie recipe serves 4.280 calories, 20g fat, 15mg sodium, 29g carbohydrates, 5g fiber, 2g protein
Love blueberries? Learn more about blueberries, antioxidants, and why they’re so good for you.