When I posted this Choco Banana Smoothie last week I spoke about how I was struggling to get back into our early morning routine after a summer of lazy starts. This Coconut & Berry Smoothie is another of my attempts to try to squeeze in a healthy and speedy breakfast to kick start our day.
I have to be honest and say although I am a massive smoothie fan I don’t think they should replace a proper sit down breakfast every morning. I probably only allow my fussy eater a smoothie brekkie once or twice week max as I would worry that allowing her to “drink” her meals would encourage even worse habits and potentially make her even fussier.
But of course this smoothie isn’t just confined to the morning and would make an excellent after-school snack. I used coconut milk and coconut water in my recipe (making it ideal for vegans), but you could easily swap these for cows milk, almond milk or hazelnut milk and it would be equally as delicious.
There’s something so fresh and tasty about this smoothie. The coconut taste is very subtle but the small amount of coconut milk makes it super creamy. I always try to use frozen bananas in my smoothies as they have a much creamier consistency when blended whereas fresh bananas just turn to mush. They also make your smoothies thicker so you can create an almost milkshake-like smoothie with no ice cream involved. Genius!
To freeze bananas for smoothies simply peel them, cut into three and pop them into freezer bags. So simple and you’ll never throw away an over-ripe banana again!
- 200ml coconut water
- 75ml coconut milk
- 1 frozen banana
- 5 strawberries (fresh or frozen)
- 10 raspberries (fresh or frozen)
- Put all the ingredients into a blender and blitz until smooth. Drink immediately or keep in the fridge for up to 12 hours. You will need to give it a little shake or mix before drinking.