Vanilla Bean Coconut Yogurt Smoothie
- Level: Easy
- Total: 27 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 7 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 446 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 11 milligrams
- Sodium
- 174 milligrams
- Carbohydrates
- 82 grams
- Dietary Fiber
- 1 grams
- Protein
- 24 grams
- Sugar
- 81 grams
- Level: Easy
- Total: 27 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 7 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 446 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 11 milligrams
- Sodium
- 174 milligrams
- Carbohydrates
- 82 grams
- Dietary Fiber
- 1 grams
- Protein
- 24 grams
- Sugar
- 81 grams
Ingredients
1/2 water
1/2 cup honey
1 vanilla bean, split lengthwise
2 cups Greek yogurt
1 teaspoon torn fresh mint leaves, plus sprigs for garnish
Coconut water, frozen in ice cube tray (approximately 1/2 tray)
Directions
- Combine the water, honey and vanilla bean pod in a small saucepan over low heat. Simmer for 7 to 9 minutes, stirring occasionally, to allow the vanilla to infuse into the honey. Remove the vanilla pod and allow the mixture to cool completely, about 10 to 15 minutes.
- In a blender, combine some of the vanilla honey with the yogurt, mint and 1/2 tray of frozen coconut water cubes, or more for desired consistency. Puree until smooth, then pour into glasses and garnish with a sprig of fresh mint. Serve immediately.
