Strawberry Coconut Smoothie

A healthy and refreshing beverage that combines the goodness of strawberries and the tropical delight of coconut. To make this smoothie, begin with a cup of your choice of milk. I used unsweetened almond milk to keep it light. Add a serving of vanilla protein powder for a protein boost, ensuring you start your day with a satisfying drink.

For a fiber-rich and thick texture, incorporate psyllium husk, flaxseeds, or chia seeds (or husk powder), and a dash of pink salt for enhanced flavor. Next, the tropical flair comes in with frozen coconut chunks or unsweetened flakes.

The star of the show, fresh or frozen strawberries, adds a natural sweetness and vibrant color to your smoothie. Frozen yellow squash brings extra creaminess and nutrients, while a scoop of collagen or a bit more vanilla protein enhances the overall nutrition.

This Strawberry Coconut Smoothie is a refreshing and nourishing blend, perfect for breakfast or a quick snack. Sip and enjoy the tropical paradise in a glass!

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INGREDIENTS

• 1 c milk of choice, used unsw almond

• 1 serving vanilla protein powder

• 1 -2 T psyllium husk, flaxseeds, or chia seeds (1 T husk powder)

• 1/4 c frozen coconut chunks or unsw flakes

• 1/3 c strawberries, fresh or frozen

• 1 c frozen yellow squash

• 1 scoop of collagen or 1/2 serving more vanilla protein

• Dash of pink salt

STEPS

1. Add ingredients to a blender and blend. I usually blend a while and it gets bigger. Add a sprinkle of granola and/or coconut flakes if you want a crunch.

   Notes: If using a fresh squash, do ½ c of milk. Yay for veggies you can’t taste.

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Strawberry Coconut Smoothie

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Servings: 1

Author: The Peachie Spoon

Prep time: 2 Min: 2 Min

Ingredients

• 1 c milk of choice, used unsw almond
• 1 serving vanilla protein powder
• 1 -2 T psyllium husk, flaxseeds, or chia seeds (1 T husk powder)
• 1/4 c frozen coconut chunks or unsw flakes
• 1/3 c strawberries, fresh or frozen
• 1 c frozen yellow squash
• 1 scoop of collagen or 1/2 serving more vanilla protein
• Dash of pink salt

Steps

1. Add ingredients to a blender and blend. I usually blend a while and it gets bigger. Add a sprinkle of granola and/or coconut flakes if you want a crunch.
2. If using a fresh squash, do ½ c of milk. Yay for veggies you can’t taste.

Nourishment Breakdown

Calories

383

Fat

10 g

Starch/Carbs

24 g

Protein

33 g

Fiber

12 g

PROTEIN-powder

FAT-coconut

FIBER-cauliflower, husk/chia/flax

CARB/STARCH-strawberries

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