I love spring so much. It means things are back to growing again, the trees are blooming, fruits and vegetables start sprouting. Since moving to California last month, I am pleasantly surprised at how much earlier this process starts here. Strawberries have been everywhere for weeks and I even got a bunch in our CSA this past week. I was craving a delicious smoothie featuring my favorite berry combined with some creamy coconut milk. This smoothie is simple to make and so full of flavor, plus it is quite satisfying and filling. Of course it is also gluten-free, vegan, dairy-free, sugar-free and nut-free, the perfect treat for anyone and everyone!
BONUS: This mixture also makes great frozen fruit pops. Instead of enjoying as a smoothie, after blending just pour the mixture into your popsicle molds and chill for a minimum of 4 hours or until completely solid.
Strawberry Coconut Smoothie
makes 1 large serving or 2 small
1 cup fresh organic strawberries, hulled
1 frozen organic banana
3/4 cup organic coconut milk, canned (light or full fat)*
1 tablespoon chia seeds
1/2 cup ice cold cold water
1 teaspoon vanilla extract
Unsweetened shredded coconut for sprinkling on top
Add all of the ingredients to your blender and blend until smooth and creamy.
*Note – Look for a non-BPA containing canned coconut milk, if you can.
For more of Beth’s recipes visit her blog Tasty Yummies!
More healthy recipes from the BLDG 25 Blog.