Wild blueberries are in season now, but they also freeze well, retaining their nutrients, for year round enjoyment. Those potent little gems are perfect for healthy breakfasts like this blueberry coconut smoothie, which is packed with probiotics and spiked with one of my favorite spices, ginger.
If you don’t have fresh ginger on hand, you can use crystallized ginger for a sweet and potent punch. You can optionally rinse the crystallized ginger before adding it to your blender if you want to reduce the sweetness.
This blueberry coconut smoothie uses canned light coconut milk for a creamier finish. This is richer than coconut milk beverage (the stuff in the cartons), and more like light cream or half and half in consistency. If you sub coconut milk beverage, you may want to add a little ice for thickness. On the opposite end of the spectrum, you can use full-fat canned coconut milk for even more luxury.
Special Diet Notes: Creamy Blueberry Coconut Smoothie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, nut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly.
- Place all ingredients in a blender and blend until smooth.
- Serve immediately. Garnish with additional shredded coconut, if desired.