Monday, April 11, 2011

2 Gluten Free Coconut Berry Smoothie

Before college, I never really enjoyed drinking smoothies. Most of the time it was because I enjoyed junk food a lot more as a kid, but once I went to college and exercised more I grew to absolutely love smoothies. Not only are they wonderful beverages to cool you down after exercising, but they're so much healthier than ice cream or other frozen treats. 

In this recipe, I include coconut oil (its the first time I've used it in a recipe!) for the flavor and almond meal for a healthy alternative to protein powder. This was my first venture into using coconut oil in a recipe, and I really enjoy the taste that coconut adds to the smoothie. I'll be posting more on coconut oil later this week. I hope you enjoy!

Yields: Approximately 3 glasses of smoothie
Prep Time: 10 minutes

1/2 cup milk, (2%, soy, or coconut)
5 oz frozen strawberries
5 oz frozen blueberries
5 oz frozen pineapple pieces
3 tablespoons almond meal
2 tablespoons melted coconut oil

1. In a food processor, grind the fruit into a course mix or powder. Pour into a blender, into a bowl if you are using an immersion blender for the next step.
2. Blend the fruit, meal, oil, and milk until smooth and at the consistency that you prefer, adding additional milk if needed.


  1. Wow that looks tasty. What's the difference between coconut oil and coconut milk?

  2. Thanks! To my understanding, coconut milk and coconut oil are both made from the flesh of the coconut, they're just processed in different ways. Also, in terms of cooking, you'd want to substitute coconut milk with regular milk (if you have a dairy allergy), and coconut oil with regular oils.