- Yield: 2 smoothies
- Yield: 2 smoothies
Ingredients
For the bottom layer
- 1/4 cup plain non-fat greek yogurt
- 6 tablespoons coconut milk (from a carton– like almond milk)
- 1 cup frozen blueberries
For the middle layer
- 1 banana
- 1 cup plain non-fat greek yogurt
- 1/2 cup frozen blueberries
- 1/2 cup coconut milk
- 2 tablespoons unsweetened shredded coconut
For the top layer
- 1 banana
- 6 ounces coconut cream
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon maple syrup or agave
- handful fresh blueberries & coconut flakes, for topping
Instructions
- In a blender, combine all ingredients for bottom layer. Blend until smooth. Pour evenly into two 14 or 16 ounce glasses.
- Place glasses into freezer for at least 20 minutes to harden. If you don’t do this, your smoothie layers will mush together.
- Once chilled, make your middle layer. In a blender, combine all ingredients for middle layer. Blend until smooth. Slowly pour over the bottom layer using a funnel.
- Place glasses into freezer for at least 15 minutes to harden.
- Once chilled, make your top layer. In a blender, combine all ingredients for top layer. Blend until smooth. Slowly pour over the middle layer using a funnel.
- Top smoothies with fresh blueberries and coconut flakes, then serve!
