Wild Blueberry Coconut Smoothie
3 cups frozen Wild Blueberries
4 tablespoons brown sugar
1 piece of fresh ginger (walnut-size), peeled and grated
13 ounces canned coconut milk, blended and divided
1 teaspoon toasted, grated coconut
- Blend Wild Blueberries, brown sugar, ginger and 6 ounces of the coconut milk in blender until frothy.
- Pour the remaining coconut milk into four glasses and slowly add the Wild Blueberry mixture to each.
- Stir gently with a spoon to get a marbled white and blue look.
- Garnish with toasted coconut.
- Serve immediately.