Smoothies

Coconut Berry Smoothie with Almond Milk

Almond drink gives this berry smoothie a light nutty base, coconut oil a hint of the tropics. Yoghurt adds just enough tang to keep it fresh.

4Editors’ rating
Taste4
Balance4
Easy to make3.8
Popularity12
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  • GlassHighball glass
  • TechniqueBlended
  • DifficultyEasy
  • Time5 min
  • StrengthAlcohol-free
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Ingredients

1

Garnish: A few fresh berries · Ice: Served up, no ice

Method

  1. Sort and rinse the berries.
  2. Melt the coconut oil gently if it is solid.
  3. Put berries, yoghurt and almond drink into the blender, then add the oil with the motor running.
  4. Blend for about 45 seconds until smooth and serve.

Taste

Creamy and fruity with dark berry flavour, a light tang and a soft almond and coconut finish.

About this smoothie

Blackberries and blueberries are an easy pair: both are dark, fairly sweet and full of colour from anthocyanins. They are also known as good sources of fibre. Unsweetened almond drink is lighter than milk and has a subtle nutty flavour, while a spoon of natural yoghurt brings creaminess and acidity. A teaspoon of coconut oil adds a delicate coconut aroma. It is a quick breakfast smoothie that also suits an afternoon break.

Bartender tips

  • Use unsweetened almond drink to keep the berry flavour clear.
  • Frozen berries make a thicker, colder drink.

Variations

Vegan version
Use coconut or soy yoghurt instead of natural yoghurt.

Frequently asked questions

Can I use frozen berries?

Yes, straight from the freezer.

Is it vegan?

Not with dairy yoghurt; plant-based yoghurt makes it vegan.

Can I replace the almond drink?

Yes, oat or soy drink work just as well.

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