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Wild Blueberry Coconut Cream Swirl Smoothie

Recipe by Jenny Shea Rawn, My Cape Cod Kitchen.

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< 10 min
serves 2
 

Ingredients

¼ 14-oz. can coconut cream (We use Trader Joe’s brand)
1 cup + 2 Tbsp frozen Wild Blueberries, divided (plus a few additional for garnish, if desired)
¼ cup whole milk
½ cup plain low-fat kefir
¼ cup raw walnuts
1 Tbsp chia seeds
1 Tbsp maple syrup

Preparation

  1. Add coconut cream to a medium mixing bowl.
  2. Using a handheld mixer, beat coconut cream for 1-2 minutes until light and fluffy.
  3. Add 1 Tbsp frozen Wild Blueberries to the bottom of each of 2 glasses.
  4. Top Wild Blueberries with 2 Tbsp coconut cream in each glass.
  5. In a blender, combine remaining frozen Wild Blueberries, milk, kefir, walnuts, chia seeds and maple syrup.
  6. Blend until smooth.
  7. Pour equally into 2 glasses.
  8. Top glasses with remaining coconut cream.
  9. Using a spoon or straw, give the coconut cream a swirl into the smoothies.
  10. Top with a few additional frozen wild blueberries for garnish, if desired. Serve.

Note: you can also blend the full 14 oz. can of coconut cream to make a large batch of coconut whipped cream and keep it in the fridge for a few days to use in other smoothies, coffee or as a dessert topping.

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There are two kinds of blueberries. One can change your smoothie
Wild Has ... More Intense Blueberry Taste 2x the antioxidants
72% More Fiber ... than regular blueberries
Find them in the frozen aisle
Why Wild Your Smoothie? Download >
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