Berry Coconut Almond Smoothie

I was inspired to work on smoothie recipes this week when I defrosted a freezer and dredged out a half-filled bag of frozen berries. There was only one place for this lump of frozen berries — a rich smoothie. The key to the drink’s flavor is the cinnamon. I always strain mixed berry smoothies because I don’t like the texture of the little seeds, which don’t blend up.


  • 1 heaping cup frozen mixed berries (blackberries, raspberries, strawberries, blueberries; about 6 ounces)
  • cup light coconut milk or almond milk
  • ½ banana (fresh or frozen)
  • 1 tablespoon soaked chia seeds (1 teaspoon dry; see note)
  • 1 tablespoon fresh orange or tangerine juice
  • 1 teaspoon fresh lime juice
  • teaspoon cinnamon, more to taste
  • 1 teaspoon agave nectar or pomegranate molasses
  • Nutritional Information
    • Nutritional analysis per serving (1 serving)

      341 calories; 14 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 9 grams dietary fiber; 33 grams sugars; 3 grams protein; 35 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

1 generous serving


  1. Place all of the ingredients in a blender and blend at high speed for 1 minute.
  2. Place a strainer over a bowl and strain the smoothie to extract the little seeds from the raspberries and blackberries. Pour into a glass and serve.
  • Note: To soak the chia seeds, place in a jar or bowl and add 4 tablespoons water for every tablespoon of chia seeds. Place in the refrigerator for several hours or overnight.

3 minutes

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