Pineapple and coconut smoothie recipe

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Coconut is king in Fiji - here, creamy coconut milk adds a luxurious touch to a tropical smoothie. See method

  • Serves 6
  • 10 mins to prepare and 5 mins to cook
  • 160 calories / serving

Ingredients

  • 2 large ripe pineapples or 3 x 400g packs ready-prepared fresh pineapple chunks
  • 3 bananas
  • 12 ice cubes
  • 2 x 400ml tins coconut milk, chilled
  • mint sprigs

Each serving contains

  • Energy

    680kj
    160kcal
    8%
  • Fat

    3g 4%
  • Saturates

    2g 12%
  • Sugars

    32g 36%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 33.5g Protein 1.8g Fibre 1.4g

Method

  1. If using whole pineapples, peel and remove the core. Cut the pineapple flesh into chunks (save some to garnish). Peel the bananas and cut each one into 4 pieces.
  2. Put the ice in a freezer bag, then wrap it in a clean towel and bash with a rolling pin to break up the ice cubes.
  3. Put half the fruit, one tin of coconut milk and half the ice in a blender or smoothie maker and whizz until smooth.
  4. Pour into 3 glasses. Repeat with the rest of the fruit and the other tin of coconut milk. Pour into 3 more glasses and garnish all 6 with pineapple - and fresh mint, if you like.

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