Blueberry Coconut Layered Smoothie

• Vegetarian
• Gluten free

• Produce

  • 2 Banana
  • 1 1/2 cup Blueberry, frozen

• Canned Goods

  • 6 oz Coconut cream
  • 14 tbsp Coconut milk

• Condiments

  • 1 tbsp Maple syrup or agave

• Nuts & Seeds

  • 1 handful Blueberries & coconut flakes, fresh
  • 4 tbsp Coconut, unsweetened

• Dairy

  • 1 1/4 cup Greek yogurt, plain non fat

Found on bromabakery.com

Description

Ingredients

• ¼ cup plain non-fat greek yogurt
• 6 tablespoons coconut milk (from a carton-- like almond milk)
• 1 cup frozen blueberries
• 1 banana
• 1 cup plain non-fat greek yogurt
• ½ cup frozen blueberries
• ½ cup coconut milk
• 2 tablespoons unsweetened shredded coconut
• 1 banana
• 6 ounces coconut cream
• 2 tablespoons unsweetened shredded coconut
• 1 tablespoon maple syrup or agave
• handful fresh blueberries & coconut flakes, for topping

Directions

• 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 dont 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!