Coconut milk and yogurt make a rich, creamy base, and blackberries cut through it with their dark, winey tartness. The banana brings everything into balance.
1
banana
70 g
blackberries
3 tbsp
natural yogurt
2¾ oz
canned coconut milk canned, stirred
2¼ oz
water
Garnish: Blackberries · Ice: Served up, no ice
Yogurt Smoothie with Blackberries and Coconut Milk
Creamy and rich, with dark berry tartness, mellow banana and a soft coconut finish.
Blackberries have a strong, slightly winey flavour that stands up well to rich ingredients like coconut milk. They are a good source of fibre and get their dark colour from anthocyanins. Natural yogurt adds freshness and a little protein, and the banana gives sweetness and body. The original recipe had no yogurt despite its name; three tablespoons bring it in line with the title and balance the coconut milk. A filling glass for breakfast or a creamy snack.
Yes, they make the smoothie colder and thicker.
Canned coconut milk is high in fat, which is why this recipe mixes it with water.
It keeps in the fridge for about 12 hours; shake well before drinking.
Reader rating
Thanks for rating
Updated:
