Eosinophilic Esophagitis Friendly Blueberry-Ginger Coconut Smoothie
Total time5 min
Prep time5 min
Cook time0 min
4.8(4)
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Learn more →Ingredients
2 servings
- 1 ½ cups frozen blueberries
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh ginger, peeled and grated
- 1 tbsp honey
- 1 tbsp fresh lemon juice
- ¼ tsp ground ceylon cinnamon
- ½ cup ice cubes (optional)
Instructions
- 1
Add the frozen blueberries, coconut milk, grated ginger, honey, lemon juice, and Ceylon cinnamon to a blender. Add the ice cubes, if using.
- 2
Blend on high speed for 45–60 seconds, until completely smooth with no visible fruit chunks or ginger threads.
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