This is how I wish my snacks looked every single day.
In reality, snacks are usually less photogenic: a spoon coated in peanut butter diving into a bag of chocolate chips, slices of cheese and olives scavenged from the fridge, or a smoothie that’s been sitting too long and has separated. Real life, right?
For the past six months I’ve been sharing a favorite beverage every week. Although many of them have been cocktails I adore, smoothies have taken center stage lately because the weather has been warm and sunny. We are living on them.
It’s funny to admit that I’m suddenly obsessed with smoothies. Over the years I’ve written about preferring food to drinks, avoiding very cold drinks, and how I usually want anything but a smoothie for breakfast. That was true—until recently.
Then I had a child. Smoothies became an easy way to make breakfast or a quick snack. I began preparing smoothie packs each week to save time, and my little guy started loving them too. He treats them like a special treat—almost dessert—for breakfast.
I think he’s the treat.
We don’t always have smoothies for breakfast; often they’re a morning or afternoon snack. Sometimes I turn excess smoothie into homemade popsicles, which my son absolutely loves.
The glasses in these photos are more slush-like than my usual smoothies. They’re loaded with ice, giving a frosty, icy consistency rather than the milk- or yogurt-thick texture I use for everyday breakfasts. These are bright, fruity, and incredibly refreshing on a hot day.
The blueberry layer is sweetened with pineapple juice and tastes like blueberry sorbet. The coconut layer is richer—almost ice-cream-like—yet still frosty. Together the tart berries and creamy coconut create a balance I can’t get enough of. Also: they’re pretty to look at.
I made something similar a couple of years ago using watermelon and lime sugar, which kicked off a long-lasting watermelon phase for me. Now I’m torn between always making a pink smoothie or a blueberry one, but coconut is non-negotiable.
Decisions are hard.
Layered Coconut Blueberry Slushie
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Ingredients
Blueberry layer
- 1 1/2 cups ice
- 1 cup frozen blueberries
- 1/2 cup fresh pineapple juice
Coconut layer
- 1 1/2 cups ice
- 1 (9–14 ounce) can coconut cream
- 3 tablespoons unsweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- fresh mint for garnish
Instructions
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Add the ingredients for the blueberry layer to a blender and puree until smooth and frosty. Pour the mixture into glasses and place them in the freezer while you prepare the coconut layer.
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Quickly rinse the blender to remove blue residue, then add the coconut layer ingredients. Blend until smooth and frosty. Spoon the coconut layer on top of the blueberry layer. Garnish with a few frozen blueberries and a sprig of fresh mint.
Breakfast
American
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