Blueberry, Coconut & Peanut Butter Smoothie

Spring brought back one of my favorites.
Something I often forget about in the winter.
Smoothies.

My go-to smoothie is a little less than 1 cup almond milk, 1 scoop protein powder, 1 banana and a heaping cup frozen fruit, with some spinach or frozen broccoli (yes, broccoli – you can’t taste it, just like spinach) when I have some. It is SO good.
But sometimes I go a little fancier. And this often happens when I have leftover coconut milk in the fridge.

Chilled coconut milk is so thick, it makes awesome smoothies. And it is perfect when I’m out of bananas. And I am not the always have bananas in the house kind of girl. So when I wanted to make my first smoothie of the year, I didn’t have bananas. But I did have 1/2 cup leftover coconut milk…

Print recipe

Ingredients:

• 1/2 cup chilled full-fat coconut milk
• 1/2 cup cold water
• 1 tbsp chia seeds
• 1 tsp toasted wheat germ
• 1 tbsp smooth natural peanut butter
• 1 cup frozen blueberries

Directions: Put all ingredients in a blender, in order listed, and process until smooth.

Serves 1

This was a perfect first smoothie of the year.
Texture: thick, smooth, perfect.

Taste: I wasn’t sure at first about adding the peanut butter because every time I add it to a smoothie, I really don’t like it. It kind of takes over the smoothie.
But I love peanut butter. And so I decided to try again.
The dominant taste was the peanut butter but the coconut milk made it different in a way I can’t explain (you’ll just have to try it :P) and it was delicious. All the flavors combined made a surprisingly good mix!

How do you like your smoothies?