So y’all know I grew up on Maui. Which means I’m really good at one thing: Coconuts. I even used to have my own machete (FOR REALS), with which I would chop open my daily young coconut, drink its juice, and then hack open to get at the fresh coco meat.
Now that I’m no longer cracking open coconuts in my back yard, I love anything that takes me back to sweet tropical bliss. And when Bai sent me some of their Molokai Coconut Antioxidant Infusion, I basically turned into a swoony puddle of coconut love.
And then I made this smoothie. Bonus: Bai is packed with the antioxidant power and energy of green coffee fruit, plain yogurt provides serious protein and gut-healing probiotics, and shredded coconut offers good fats and antiviral properties. Damn. Now that’s a smoothie.
It also tastes like a summertime dream in the midst of winter, courtesy a few in-season tangerine gems.
Ingredients
- 3 slices small to medium tangerines peeled and separated into (about 1 1/2 cups)
- ½ cup Bai5 Molokai Coconut Antioxidant Infusion
- 3 Tbsp . plain yogurt
- 2 Tbsp . unsweetened shredded coconut
- 5 ice cubes cracked
- Squeeze of fresh lime juice
Instructions
- Add all ingredients to blender and blitz on high until they reach a frosty, creamy perfection.
- (This blog post was sponsored by the fabulous Bai!)
