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Ingredients
US|METRIC
1 SERVINGS
- 1 cup coconut milk (plain or vanilla, I use Silk Brand PureCoconut)
- 8 oz. vanilla Greek yogurt
- 1 frozen banana (RIPE)
- 4 cups spinach (raw, organic, I use 3 cups)
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NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories690Calories from Fat520 |
% DAILY VALUE |
Total Fat58g89% |
Saturated Fat50g250% |
Trans Fat |
Cholesterol |
Sodium130mg5% |
Potassium1720mg49% |
Protein10g |
Calories from Fat520 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber11g44% |
Sugars21g |
Vitamin A230% |
Vitamin C90% |
Calcium15% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Tiffany Lentz 6 years ago
I had a 12 oz can of coconut milk so I put the whole thing and doubled the rest of the ingredients. It was still too much coconut flavor for me personally, but I didn'thave the yogurt at the time. I ended up adding 2 cups of pineapples to it and it was better because it had the acidity from the pineapples which I felt leveled out the strong coconut flavor. I will definitely try again. If you like coconut then I reccomend you try this recipe, BUT
I strongly reccomend freezing your yogurt and fruit if you want a super cold smoothie. I hate warm smoothies. I had to add a whole tray of extra ice to this recipe to make it cold.