Our mornings tend to be hectic even though the kids are still out of school. There’s always something to do or someplace to go. So it’s nice to whip up a thick, substantial yogurt smoothie to have with a piece of toast. I like to reach for this yummy, non-dairy smoothie with coconut yogurt. You could also use coconut-flavored yogurt, or even half coconut milk and half yogurt. In any case, it’s creamy and delicious.
To make it a little more special, I added some lavender buds. It gave just a hint of floral flavor without overpowering it as flowers, particularly lavender, often can. This coconut-yogurt smoothie is nice and thick, too—you can eat it with a spoon!
Coconut yogurt is full of good gut-friendly bacteria and dietary fiber. It does not contain protein like cows milk yogurt does; but it does have medium-chain fatty acids. The extra fat will help keep you feeling satisfied, but if you miss the protein, add some protein powder or 1-2 tablespoons of chia seeds, which will make the smoothie even thicker.
You can mix and match your favorite antioxidant-loaded berries for this recipe. If you use frozen berries, let them thaw just a bit so it blends easier. I’ve used raw honey here, but maple syrup would work, too. The recipe needs just a little bit of sweetness to offset the tang of the yogurt. (If you use sweetened yogurt, then there’s no need to add the honey or maple syrup.) The lavender is optional, but encouraged. It adds a little something without overpowering or tasting like you’re sipping on perfume.
Smoothie Sunday: Berry-Coconut Yogurt Smoothie
A creamy, berry-licious smoothie made with coconut yogurt.
- 2 cups coconut yogurt or coconut-flavored yogurt
- 3 cups mixed berries, slightly thawed if frozen
- 1 Tablespoon raw honey or pure maple syrup
- 1/2 to 1 teaspoon organic lavender buds
- Place yogurt, berries, honey, and lavender into a blender. Puree until smooth, stopping and scraping down sides as needed. Pour into four glasses and serve.