Coconut milk turns this green smoothie into something closer to a shake. Apricots keep it fruity, and the mix of arugula and spinach keeps the pepper in check.
15 g
rocket
15 g
baby spinach
3
apricots ripe, stoned
5 oz
canned coconut milk drinking coconut milk from the carton
1¾ oz
water
Garnish: None · Ice: Served up, no ice
Arugula Apricot Smoothie with Coconut Milk
Creamy and mellow with ripe apricot sweetness, a hint of coconut and only a light peppery edge.
This is the creamier sibling of the arugula and apricot smoothie with coconut oil. Half of the arugula is replaced by mild baby spinach, and coconut milk takes over from water, so the drink is rounder and less sharp.
The old recipe also listed coconut oil, but with coconut milk it adds little except richness, so it is left out here. Use a drinking coconut milk from the carton, not the thick canned kind, or thin canned milk with water. A good choice for a summer breakfast.
Yes, all ingredients are plant based.
Yes, then use 30 g baby spinach. The smoothie becomes milder and slightly sweeter.
Yes, frozen apricot halves make it colder and a little thicker.
Reader rating
Thanks for rating
Updated:
