Coconut Berry Spinach Smoothie for Full GAPS

Blueberries and raspberries give this spinach smoothie its deep berry color. It takes about five minutes once the coconut milk is made. The optional raw yolks give the drink a richer texture.

Frozen blueberries and raspberries make this coconut-milk smoothie cold and thick; baby spinach blends into it without needing a separate cooking step. Start with two tablespoons of honey, taste after blending, and use the third only if you want it sweeter. Four raw egg yolks are optional and make the finished drink creamier.

GAPS stage: Full GAPS, after raw berries and spinach are tolerated. Serve as a snack between meals.
Serves: 4
Prep and total time: About 5 minutes, with the coconut milk already made

Smoothies are one of the easiest ways to get more good food into a busy day. I homeschool in the morning and work second shift, so the snack window is short. A blender drink you can pour into four glasses in five minutes fits that window.

In our house, everyone has a daily GAPS milkshake made with fresh carrot-based juice and raw yolks. This coconut-milk and berry smoothie is a separate recipe; its yolks are optional, and the whole batch still makes four servings when they are omitted.

Ingredients

• 1½ cups finished homemade coconut milk
• 1½ cups cold filtered water
• 1½ cups frozen blueberries, with nothing added
• 1½ cups frozen raspberries, with nothing added
• 1½ cups baby spinach, washed and patted dry
• 4 raw egg yolks from pastured or good-quality organic eggs, optional
• 2 to 3 tablespoons raw honey, to taste

Each ingredient pulls its weight. The homemade coconut milk gives the smoothie its creamy base and a light coconut flavor. The cold filtered water thins it to a drinkable texture so it is not as thick as a smoothie bowl. The frozen berries do double duty. They chill and thicken the drink the way ice would, and they bring all the fruit flavor and that deep purple color. Blueberries lean sweet, and raspberries add tartness.

The baby spinach adds leafy greens without a strong taste. Baby leaves are tender and blend smoother than big, mature spinach leaves. Patting them dry keeps extra water out of the blender. The optional raw yolks make the drink richer and creamier, and they are the only part of the recipe that is not a plant. The honey is the only sweetener. The recipe gives you a range so you can match the sweetness of your berries.

Method

1. Add the coconut milk, water, berries, and spinach to a blender.
2. If using the yolks, separate them from the whites and add all four yolks. They need no replacement if omitted.
3. Add 2 tablespoons honey. Blend until the berries and spinach are completely smooth, with no leafy pieces catching on the spoon.
4. Taste. Add the third tablespoon of honey only if needed, then blend briefly again. Divide among four glasses and serve.

Putting the liquids in first in step 1 helps the blades catch the frozen fruit and keeps the blender from stalling. Pack the spinach on top of the berries. In step 2, separate the yolks carefully so no white slips in. Crack each egg over a small bowl and pass the yolk back and forth between the shell halves, or lift it out with clean fingers.

Start the blender low and then turn it up. Frozen berries clatter as they break down. Stop and check with a spoon: keep blending if leafy spinach pieces remain. Taste before adding the final tablespoon of honey, since berries vary in sweetness.

Cooked Spinach Option

You can steam the measured 1½ cups spinach before blending. Drain it well and let it cool, then use it in the same recipe. Keep the berry, coconut-milk, water, yolk, and honey amounts unchanged.

Make The Coconut Milk First

Measure the milk after it has been blended and strained. A blender and nut-milk bag or cloth-lined colander work. The Almond Cow nut-milk guide is coming soon. Measure 1½ cups of finished homemade coconut milk for this smoothie. I have used an Almond Cow since May 2021; that product link is a referral link. Either milk-making method leaves the smoothie formula the same.

Prepare the homemade coconut milk separately, then measure 1 1/2 cups of the finished milk for this smoothie. Its cream may rise as it stands; shake the jar before measuring.

Check your frozen berry bags too, since labels vary from brand to brand. The ingredient list asks for berries with nothing added. Some frozen fruit is packed with sugar or syrup, so read the label and pick bags that list only the fruit.

For the yolks, the recipe calls for eggs from pastured hens or good-quality organic eggs. Since the yolks go in raw, freshness matters. Crack each egg into a small bowl first so you can see it before it goes into the blender.

Optional Yolks And Leftovers

With yolks, the drink blends creamier. Without them, the berries and coconut milk still make the full four-serving batch. Use only the yolks if you include eggs.

The optional raw yolks add fat and a creamier texture to this Full GAPS drink. Use the measured four yolks once they are tolerated. Serve the complete smoothie as the between-meals snack described in its stage placement.

Baby spinach is one of the greens GAPS lists for eating raw in salads, and this smoothie serves it raw too. If raw greens are not sitting well yet, the cooked spinach option above keeps the same amounts.

If you have extra smoothie, refrigerate it overnight. The next day, add a few ice cubes and blend again to restore its cold texture. This is the one-day leftover method for the measured recipe, including the optional yolks.

If there is extra smoothie, refrigerate it overnight in a covered glass jar. The next day, add a few ice cubes and blend again, following this recipe’s one-day leftover method.

For serving, pour it into glasses right away while it is cold and thick. Short glasses or small jars work well for kids. If you want to make it more filling, add the yolks. The fat and protein turn it from a light drink into a real snack. Serve it mid-morning or mid-afternoon, away from the main meals, which matches the between-meals timing in the stage line. It is quick to pour, so it works well on a busy afternoon.

FAQ

Can I leave out the egg yolks?
Yes. Omit all four; do not add another thickener to replace them.

Can I steam the spinach first?
Yes. Steam, drain, and cool the measured 1½ cups before blending.

Can I use canned coconut milk?
Use 1½ cups of finished homemade coconut milk for this Full GAPS version.

How much honey should I add?
Start with 2 tablespoons. Add the third only after tasting the blended smoothie.

Can I Use Fresh Berries Instead Of Frozen?

Use the measured frozen berries for the cold, thick texture in this recipe.

Will My Kids Taste The Spinach?

Blend until the baby spinach leaves are fully broken down and no leafy pieces catch on a spoon. The berries give the mixture its strong color; do not judge smoothness from color alone.

Why Only The Yolks And Not The Whole Egg?

This measured drink uses yolks only. Separate all four from the whites if you include them.

Related Recipes

These recipes make the base for this smoothie or give you more to blend:

Recommended Equipment

• A blender strong enough for frozen fruit
• A small glass bowl for separating the yolks
• Measuring cups and spoons
• Four glasses
• A glass jar with a lid for any leftovers
• A steamer basket and pot, if you use the cooked spinach option

Next Steps

Juices & GAPS Milkshakes is coming soon.

Ebonie Garnica

Coconut Berry Spinach Smoothie for Full GAPS

Four Full GAPS smoothies made with homemade coconut milk, frozen blueberries and raspberries, spinach, optional raw egg yolks, filtered water and raw honey.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 4 servings

Course: Beverage

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 1/2 cups finished homemade coconut milk — measure after blending and straining
• 1 1/2 cups cold filtered water
• 1 1/2 cups frozen blueberries — nothing added
• 1 1/2 cups frozen raspberries — nothing added
• 1 1/2 cups baby spinach — washed and patted dry, or steam the same measured amount, drain well and cool
• 4 raw egg yolks from pastured or good-quality organic eggs — optional; use all four or omit without replacement
• 2 to 3 tablespoons raw honey — start with 2 tablespoons and add the third only after tasting

Equipment

• Glass blender jug and blender large enough for one four-serving batch
• Measuring cups and spoons for the measured amounts
• Stainless-steel steamer and colander optional cooked-spinach route
• Four glasses for serving the full batch

Method

 

1. Add the coconut milk, filtered water, frozen blueberries, frozen raspberries and spinach to a blender. If using steamed spinach, drain it well and cool it before adding it; keep the measured amount at 1 1/2 cups.
2. If using egg yolks, separate them from the whites and add all four yolks. Omit all four without adding a replacement if you do not use them.
3. Add 2 tablespoons raw honey. Blend until the berries and spinach are completely smooth, with no visible leafy pieces.
4. Taste and add the third tablespoon of honey only if needed. Blend briefly again, divide among four glasses and serve.

Notes

Full GAPS after raw berries and spinach are tolerated. Serve as a snack between meals. The optional yolks are one four-yolk branch: use all four or omit them without a replacement. Raw spinach and steamed, drained and cooled spinach both keep the exact 1 1/2-cup measure. Refrigerate leftovers only overnight; add a few ice cubes and reblend the next day.

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