Coconut Milk Smoothie

Thursday night I made Thai Red Curry Chicken (with sweet peppers) served over brown rice. I had half a can of coconut milk left. Today I made smoothies with the leftover coconut milk.

• find blender
• blender hasn't been used in so long it has dead bugs in it
• wash blender
• tea towel to dry blender has been used by someone (!) (it appears) to scrub the kitchen floor
• get clean tea towel and dry the blender
• try to figure out how to put blender parts back together so the final product does not leak out the bottom
• get 'ripe' bananas and figure out which ones are fuzzy (probably inedible, I'm thinking) and only use non-poisonous bananas
  
• don't have plain yogurt - use vanilla yogurt
• vanilla yogurt has been open for at least 3 weeks and is a week past it's due date (risky, poisonous?)
  
• pitch first vanilla yogurt container (ok, really I mean RECYCLE container), open a fresh one
• look in freezer for frozen blueberries - HURRAH - FINALLY AN INSTRUCTION I DON'T HAVE AN ISSUE WITH
• make with Swarm o Bees honey from our wonderful neighbours
• yum, yum, yum - very good product in the end and well worth the half hour it took
  

Coconut Milk Smoothie
from REAL SIMPLE
(ok, Real Simple is the name of the company - not a descriptive of my method of making smoothies, as you can tell) 1 10-ounce bag frozen blueberries or other fruit
3 ripe bananas
1 cup plain yogurt
1 cup unsweetened coconut milk
2 tablespoons honey

In a blender, puree the blueberries, bananas, yogurt, coconut milk, and honey. Serve.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 300(41% from fat); FAT 15g (sat 12g); CHOLESTEROL 10mg; CARBOHYDRATE 43g; SODIUM 40mg; PROTEIN 5g; FIBER 3g; SUGAR 28g