AIP Friendly Blueberry Coconut Smoothie
This smoothie is thick, creamy, and deeply satisfying — the kind of drink that feels more like a treat than a health choice. Full-fat coconut milk gives it a rich, velvety base, while frozen blueberries and banana bring natural sweetness and a gorgeous deep-purple color. A hint of fresh grated ginger adds just enough warmth to make every sip interesting. Following the autoimmune protocol can make breakfast feel restrictive fast, but this blend sidesteps common problem ingredients entirely, relying on whole fruits, coconut, and a touch of optional honey to get the job done. It comes together in under two minutes and serves two, so it's just as easy to share as it is to double. Blend it until completely smooth and pour it straight away — this one is best enjoyed fresh and cold.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
- 1 cup frozen blueberries
- 1 medium ripe banana, peeled and frozen
- 1 can (13.5 oz) full-fat coconut milk
- ½ tsp fresh ginger, grated
- 1 tbsp honey (optional)
Can be omittedhoney
Instructions
- 1
Add the frozen blueberries, frozen banana, coconut milk, and grated ginger to a blender.
- 2
Blend on high speed for 45–60 seconds, until completely smooth with no visible fruit chunks. If the smoothie is too thick to blend, add 2–3 tbsp of water and blend again.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!