Ingredients
- ½ cup coconut milk
- ½ cup water, or more as needed
- ice cubes
- ½ medium avocado, pitted and scooped from shell
- ½ cup fresh spinach
- 2 tablespoons erythritol
- 1 tablespoon medium-chain triglyceride (MCT) oil
- ½ teaspoon vanilla powder
Why This Dish Is Worth Trying
This smoothie is packed with healthy fats and fiber, making it perfect for keeping you full and energized. It’s low in carbs but rich in vitamins and minerals, especially from the avocado and spinach. Plus, it’s creamy and refreshing without any added sugars.
Tips For Better Flavor
- Use ripe avocado for a smoother texture and richer flavor.
- Add a handful of ice cubes if you prefer a colder and thicker smoothie.
- Blend the spinach thoroughly to avoid leafy chunks and get a vibrant green color.
- Add a handful of ice cubes if you prefer a colder and thicker smoothie.
- Blend the spinach thoroughly to avoid leafy chunks and get a vibrant green color.
Directions
Ad the coconut milk and water to your blender, followed by a handful of ice cubes. Scoop in the avocado and fresh spinach next. Sprinkle in the erythritol, then pour in the MCT oil. Finally, add a pinch of vanilla powder. Blend everything together until it’s nice and smooth, then give it a taste and adjust sweetness if you like. Pour into a glass and enjoy!
Best Pairings For This Dish
Enjoy this smoothie as a quick breakfast or a mid-afternoon snack. It pairs well with a handful of nuts or a boiled egg for extra protein. You can also drizzle a little cinnamon or add a splash of unsweetened almond milk for added flavor.
Leftover Tips
This smoothie is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 24 hours. Give it a good stir or shake before drinking, as some separation may occur. Avoid freezing, as the texture may change once thawed.
