May 23, 2011 • Posted by Jennifer Perillo
We’ve all been told breakfast is important to jump start the day, but as the weather gets warmer a hot plate of food isn’t always appealing. A sure fire way to get my daughters, ages 3 and 8, interested is by offering something frosty they can sip. Smoothies are a great way to get in a serving of fruit too. A mix of frozen fruit and yogurt is usually my go to combination, but after taste testing some coconut milk creations from Thai Kitchen, I decided it was time to mix things up.
The added advantage to using coconut milk is these smoothies are dairy-free, plus they can be made the night before, since it doesn’t separate the way yogurt or milk would. Just store it in a covered container, give a shake when you wake, then pour a round for the whole family.
Strawberry Coconut Smoothies
These smoothies double as a yummy filling for ice pops too. Just pour into molds and freeze until firm, at least 6 hours or overnight.
1 cup coconut milk
1 cup frozen strawberries
1 tablespoon fresh squeezed lime juice
1 tablespoon honey
Add all the ingredients to the bowl of your Cuisinart blender. Blend until smooth and well combined. Divide between two serving glasses, or store in a covered container for up to one day. Shake well before serving.