Pineapple and coconut smoothie recipe

  • Serves 6
  • 10 mins to prepare and 5 mins to cook
  • 160 calories / serving
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Coconut is king in Fiji - here, creamy coconut milk adds a luxurious touch to a tropical smoothie.

  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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  • 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
  • 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


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