Blueberry Coconut Smoothie
This creamy-sweet smoothie is both filling and refreshing, making it the perfect way to start the day!
Equipment
- 1 blender
Ingredients
- 250 g blueberries
- 250 g sour cherries pitted
- 60 g Medjool dates pitted
- 400 ml coconut milk creamy
- 600 ml rice milk or oat milk gluten-free
- 3 mint stems fresh
Instructions
- First mix the dates with the rice milk until the dates are very finely pureed.
- Make sure that the sour cherries from the jar do not contain any pits.
- Then add all the other ingredients and mix.
Notes
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The recipe also works as ice cream. Just leave out the rice milk and use frozen fruit. If you can't find frozen blueberries and tart cherries, freeze them yourself. For ice cream, put the coconut milk in the fridge to set or freeze it.
-
For a less rich smoothie, use rice milk instead of coconut milk.
Nutrition
Calories: 381kcalCarbohydrates: 49gProtein: 4gFat: 22gSaturated Fat: 18gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 71mgPotassium: 506mgFiber: 4gSugar: 31gVitamin A: 128IUVitamin B1: 0.1mgVitamin B2: 0.1mgVitamin B3: 1mgVitamin B5: 0.5mgVitamin B6: 0.1mgVitamin C: 12mgVitamin E: 0.4mgVitamin K: 14µgCalcium: 56mgCopper: 0.3mgFolate: 23µgIron: 4mgManganese: 1mgMagnesium: 63mgPhosphorus: 122mgSelenium: 0.1µgZinc: 1mgCholine: 17mgNet Carbohydrates: 45g