I have many more vacay meals to share but I’m trying to space ’em out so I don’t lose all my readership on the same day. See that? I’m keeping ya on your toes. You don’t know if you’ll get something delicious or if you’ll just have to endure my delicious European adventure. I’m back to Cali for another event (last one!!!) so a smoothie seems timely for today.

Just add mango and coconut to my smoothie and poof! I think I’m in the Caribbean. I made a smoothie adding coconut, then I saw that Chobani had a new coconut yogurt and I was thinking about coconut milk and it all came together.

Ingredients:

6 oz coconut Greek yogurt
1/2 cup frozen mango chunks
1/2 cup frozen peaches (or strawberries)
½ cup coconut Almond milk

Directions:

Assemble

blend & enjoy.

I wondered if buying a half gallon carton of almond milk with only smoothies in mind was a waste of money. Mr. J ended up liking it on it’s own and it stays good for longer than regular milk. I also froze some into cubes before one of my trips when I didn’t think it would be used.

We used to drink soy milk occasionally in cereal. I’m not a milk drinker but soy & almond is not the same in cooking, baking, or even drinking it straight. I think they’re great options (higher protein, higher calcium sometimes, lower fat contents, etc). I don’t envision this coconut milk is a flavor anyone wants regularly, but it was so great in smoothies.