Layered Coconut Blueberry Slushie.
This is how I wish my snacks looked every single day.
Instead, it’s often a spoon covered in peanut butter finding it’s way into a bag of chocolate chips, slices of cheese and olives from the fridge or a smoothie that is a few hours old and has started to majorly liquify. REAL LIFE.
It’s been six months now that I’ve been sharing a favorite beverage every week and while most of them have been cocktails that I’ve been nuts over, smoothies are stealing the show right now since it’s super sunny and gorgeous outside.
We are LIVING on them.
And. You know what?
It’s so weird that I’m in love with smoothies right now. I’ve written countless times over the years about how I’d rather eat my food instead of drink it, how I don’t love to drink super cold drinks and how I’d rather have annnnnything in the morning than a smoothie.
It’s true! Errr, it WAS true.
Then I had a kid. I started making smoothies as an easy way to make breakfast or a snack happen. I started making smoothie packs each week for time and ease purposes. And then my babe started loving them and wanting to drink them too. He thinks they are a treat, sort of like dessert.
That we have for breakfast, obviously.
I think HE’s a treat and practically dessert.
We don’t always do them for breakfast – many times I make us smoothies or smoothie bowls for morning or afternoon snacks. Totally depends on the day. I also have used the extra smoothie we have left to make homemade popsicles and Max LOVES that.
These high-maintenance glasses here are much more slush-like. They have lots of ice which I often exclude from our breakfast smoothies and aren’t anywhere near the consistency of milk or yogurt. They are fruity and icy and crazy refreshing when it’s blazing hot.
The blueberry layer is sweetened with some pineapple juice and reminds me of blueberry sorbet. The coconut layer is a little more ice cream-like but also still frosty and slushy. Together I’m obsessed with the combo – slightly tart and sweet berries combined with smooth and rich coconut.
PLUS, it’s pretty.
I made something similar almost exactly two years ago, but with watermelon and lime sugar. It was the start of my watermelon obsession that has never really left, and now I’m just stuck on deciding if I should always make a pink smoothie or always make a blueberry one?! Coconut is a must, forever.
Decisions are hard.
- 1 1/2 cups ice
- 1 cup frozen blueberries
- 1/2 cup fresh pineapple juice
- 1 1/2 cups ice
- 1 914-ounce) can coconut cream (I use Trader Joe’s brand)
- 3 tablespoons unsweetened, shredded coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- fresh mint for garnish
- Add the ingredients for the blueberry layer to a blender and puree until smooth and frosty. Pour the mixture into glasses and stick them in the freezer while you make the coconut layer.
- Rinse the blender quickly with water so it’s not blue (haha!) and add the ingredients for the coconut layer. Blend until smooth and frosty. Spoon the coconut layer on top of the blueberry later. Top with some frozen blues and a sprig of fresh mint.
Spoon or straw?