Blueberry Creamsickle Smoothie.

GUYS! Sunshine! 18 degrees! Blue skies!

We’ve been waiting all week for this. You bet everybody in London is going to be walking around in their swimsuits (that’s how sun-deprived we are right now.)

I’ve been meaning to share this recipe with you for a long time. It’s the perfect summer smoothie. A gorgeous purple haze, creamy coconut and sweet blueberries are a heavenly combo. 

Add some chia seeds and you’ve got yourself a superfood smoothie that tastes like dessert. 

Enjoy this for breakfast, a refreshing snack in the sun, or add a bit less water and turn this into a pudding!

To make the coconut cream cubes: simply take a can of full-fat coconut milk, leave it in the fridge overnight so the fat rises to the top of the can, and then scoop out that fat into an ice cube tray, like so:

I love having these in the freezer to toss into smoothie whenever I need to make them creamier. If you’re worried about the fat content, you could try pouring light coconut milk into the ice cube tray, but I haven’t tried that method, so I don’t know how well they would freeze. 

Serves 1
Prep and blend time: 5 minutes

100g frozen blueberries
1 banana, sliced
3 cubes frozen coconut cream
water, as needed
1 tsp chia seeds

Put everything in the blender and blitz to sweet creamy perfection. 

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