Creamy Blueberry Coconut Smoothie with Fresh Ginger

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.

This blueberry coconut smoothie recipe with photo, was created by Rachael Hartley of An Avocado A Day, and shared with us by the Wild Blueberry Association.

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.

Ginger Option: No fresh ginger on hand? Use crystallized ginger for a sweet and potent punch. If you’re worried that your blueberry coconut smoothie will be too sweet, rinse the crystallized ginger before blending it in.

Light Coconut Milk? For a creamier finish, this blueberry coconut smoothie uses canned light coconut milk. 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.

Creamy Blueberry Coconut Smoothie with Fresh Ginger

 

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Prep time

5 mins

Total time

5 mins

 

Author: Rachael Hartley

Serves: 1

Ingredients

• 1 cup frozen wild blueberries
• 1 cup plain dairy-free yogurt (a coconut-based one would go nicely!)
• ¼ cup light canned coconut milk
• 2 tablespoons unsweetened, shredded coconut (plus additional, for garnish)
• ½ teaspoon grated fresh ginger

Instructions

1. Place all ingredients in a blender and blend until smooth.
2. Serve immediately. Garnish with additional shredded coconut, if desired.

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