Ingredients
Equipment
Method
- Cut 1 medium banana into chunks and freeze for at least 20 minutes or overnight. Use the back of a spoon to paint "clouds" onto the inside of your smoothie glass using about ¼ cup plain coconut yogurt.
- Place the other ¼ cup plain coconut yogurt, ½ cup unsweetened soy milk, ½ cup frozen mango, ½ cup frozen pineapple, 2 teaspoons almond butter, 1 teaspoon blue spirulina powder, ¼ cup ice, and honey to taste in a blender in the order listed, and cover. Increase speed to high and blend for 30 seconds to 1 minute. If needed, use a blender plunger to press the fruit further down into the blender, or add a little water to thin.
- Pour into your prepared glass and enjoy immediately or save in the fridge for up to 24 hours.
Nutrition
Notes
Coconut yogurt: I like Cocojune Pure Coconut Yogurt.
Blender: Use a professional-grade blender (if you have one) for an extra smooth texture, but a standard blender will work just fine too.
Storage: Blue smoothies will stay fresh in the fridge for up to 24 hours but are best when consumed immediately. They do not stand up well to freezing.
