Creamy Coconut Peach Smoothie
Servings 2 (makes about 2-2.5 cups)
Ingredients
- 1 ripe summer peach, pitted (fresh or frozen, about 1 cup)*
- ½ (13.5 oz) can full-fat unsweetened coconut milk (about a heaping ¾ cup)
- ½ cup plain Greek yogurt
- ¼ cup rolled oats
- ¼-½ tsp ground cinnamon
- Pinch of salt
- Water, to thin (optional)
- *Replace the peaches with any fruit - raspberries, blueberries, plums, apricots, cherries, etc…
- Note: ~ you can add a squeeze of lemon or lime to brighten it up/add some acidity.
Items you can prep ahead (optional)
- Make the smoothie
Instructions
- Add all ingredients to a high-speed blender and blend on high until smooth.
- It will be very thick, so feel free to add water to thin it out to your desired consistency.
- Taste and add sweetener or some banana, if you’d like.
Notes
Substitutions:
- To make dairy-free, use a dairy-free yogurt or replace the yogurt with more coconut milk (or 2 tbsp nut butter and ¼ cup water) and a couple teaspoons of lemon or lime.
- You can replace the coconut milk with any other milk. If doing so, add a couple tablespoons of almond butter or tahini to add richness. It won’t be nearly as creamy without the full-fat coconut milk!
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
Leftovers + Repurposing:
- It will get thick in the fridge. Give it a stir and if you want it thinner, add a splash of water or milk. Or you can eat it as a smoothie bowl and top with fruit, nuts, granola, etc…
- I like to mix leftovers into my overnight chia oats to thicken it up and spruce up my morning chia oats!