Eosinophilic Esophagitis Friendly Blueberry Coconut Smoothie
Total time5 min
Prep time5 min
Cook time0 min
4.7(4)
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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)
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.
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