Enjoy the warm weather with Michelle Lopez’s Blueberry Coconut Kefir Smoothie! ???????? Inspired by Hailey Bieber’s Erewhon blend, Michelle uses our Organic Lowfat Blueberry Kefir for a creamy, sweet twist.
First, make the blueberry syrup. Combine the blueberries, sugar, and salt in a small-medium pot. Cook over medium-low heat, mashing the berries with a cooking spatula, until juicy, 1 to 2 minutes.
Remove from heat. Transfer the mixture into a blender and puree still slightly thick and chunky (like the texture of applesauce), for about 30 seconds. You can also make the syrup up to 3 days in advance.
Make the coconut cream yogurt. In a small bowl, whisk together the Greek yogurt and coconut cream until just combined.
Build the smoothie. Scoop 2 tablespoons of the yogurt into the opposite sides of the bottom of a 16-ounce glass. Use a small rubber spatula to spread the yogurt up the sides of the glass.
Spoon half of the blueberry syrup over the yogurt, making sure to hold the spoon down the sides of the glass to let the syrup slide and stain it. Sprinkle with around 1 teaspoon of bee pollen.
Pour 1 cup of the blueberry kefir into the glass over the yogurt and syrup. Scoop the remaining yogurt on top of the kefir, using a rubber spatula to spread the yogurt like before. Spoon the remaining blueberry syrup over the yogurt (reserving a spoonful for garnish), making sure to let the syrup slide down the glass like before. Sprinkle with another teaspoon of bee pollen, and pour the remaining 1 cup of blueberry kefir over the ingredients once more.
Garnish with the remaining blueberry syrup and bee pollen, and enjoy immediately.
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