Blueberry Peach Coconut Smoothie (Printable Version)

A tropical blend of blueberries, peaches, and coconut milk—creamy, refreshing, and ready in just 5 minutes.

# Ingredient List:

01 - 1 cup frozen blueberries

02 - 1 cup frozen sliced peaches

03 - 1 cup coconut milk (full-fat or light, as preferred)

04 - 1/2 cup coconut water (or plain water)

05 - 1 tablespoon maple syrup (optional, adjust to taste)

06 - 1/2 teaspoon vanilla extract

07 - 1 tablespoon unsweetened shredded coconut

08 - Fresh mint leaves

01 - Add frozen blueberries, frozen peaches, coconut milk, coconut water, maple syrup, and vanilla extract to a high-speed blender.

02 - Blend on high speed until the mixture is completely smooth and creamy, stopping to scrape down the sides of the blender jar as needed.

03 - Taste the smoothie and adjust sweetness by adding more maple syrup if desired, then blend briefly to incorporate.

04 - Divide the smoothie evenly between two serving glasses.

05 - Top with unsweetened shredded coconut and fresh mint leaves if desired. Serve immediately for the best texture and flavor.

01 -

The frozen fruit does double duty, replacing ice so nothing gets watered down.
It tastes like a tropical vacation but comes together in about five minutes with zero cooking.
Both blueberries and peaches bring natural sweetness, so you can skip the maple syrup entirely if you want.

02 -

Frozen fruit is the real secret here, since fresh peaches and blueberries will leave you with a lukewarm smoothie unless you add ice.
If you use only coconut milk and skip the coconut water, you will get something thick enough to eat with a spoon, which is actually wonderful as a smoothie bowl.

03 -

Freeze your coconut milk in ice cube trays and use those instead of liquid for an ultra thick, ultra creamy result.
A pinch of sea salt blended in at the end makes the fruit flavors pop in a way that surprises everyone who tries it.