This smoothie is creamy and delicious, as well as packed with tons of healthy nutrients and fiber. It’s also dairy free for my lactose intolerant friends. This smoothie is super sweet with only 3 ingredients and no added sugar.
For the coconut milk, I buy the full fat milk in the cans. At most grocery stores you can find the cans of coconut milk in the Asian food section. If you want your recipe on the lighter side, you can use the light coconut milk. If you use the light coconut milk, your smoothie won’t be as creamy, but it will have the same amazing coconut flavor. You can also use plain yogurt in place of the coconut milk if you prefer.
Here’s the simple steps to make this fast and delicious recipe.
1 can of coconut milk (refrigerate before use)
1 1/2 cups of frozen blueberries
1 1/2 cups of frozen pineapple
Place refrigerated coconut milk in food processor or blender. When you refrigerate the coconut milk, the coconut cream will harden and rise to the top of the can. Use a spoon to remove the coconut milk from the can.
Add frozen blueberries and pineapple on top of coconut milk.
Blend for at least 1 minute, until creamy and smooth and fruit is blended evenly.
Pour from blender and serve.
Makes 2 – 16 oz servings.