• If you're going to make the whipped cream as well, store the coconut can in the fridge overnight to thicken up the cream. You should get about a 1/3-1/2 cup. I measured a 1/3 cup. Carefully remove the can the next morning and scoop out just the hardened/thickened cream at the top of the can. Reserve the water for the smoothie.
• Add 1/2 cup of the coconut water and the remaining smoothie ingredients to a blender and pulse on high until smooth. If you have a bit of trouble, let the fruit thaw just a few minutes for easier blending or add just a tiny bit more coconut milk.

Blueberry Whipped Cream

• Once you've scooped out all the cream from the top of the can, add to a bowl along with the thawed or fresh blueberries. I used frozen and then thawed wild blueberries because they are tiny. Take a fork or masher and mash the blueberries, this releases the juice and color.
• Using an electric handheld mixer, whip for about 5 minutes until thick, then add the sugar and vanilla. Whip again for a few minutes until thick and creamy. I placed mine in the freezer to firm up for a few minutes and then added to my smoothie, but it's not necessary. Scoop on top of the smoothie!