Monday, July 22, 2013

Pineapple Coconut Smoothie

Right in the middle of lovely, sunny, summer vacation, there are lots of requests for smoothies for lunch or dinner.  The girls love the strawberry pineapple but I've been wanting to get some more coconut into my weekly diet.  I figured a smoothie with coconut milk would be one of the easiest ways to do that and so we have the tropical and refreshing pineapple coconut smoothie.  Or maybe it is coconut pineapple...  They really are fairly balanced so it's hard to say which flavor dominates if any.  This smoothie made a great refreshing yet filling dinner for me.  I'll definitely make it again and the girls like the leftovers frozen in freezer jam jars.

Update 7/24/2013: As of today the girls declared this smoothie their new favorite.  S didn't even want to wait for the leftovers to freeze, which is saying something!  For the three of us with two freezer half pints leftover and being wanted already, I used a full pound bag of frozen pineapple, a full can of coconut milk, about 1 cup of yogurt and a couple tsp maple syrup.  I also like to add some Barlean's Lemon Zest Fish Oil Swirl and probiotics to our smoothies on occasion.  It's a super easy way to get them in the girls.

Pineapple Coconut Smoothie
serves 2

2 cups frozen pineapple (Substitute 1½ cups frozen strawberries for a thick and rich Strawberries and Cream Smoothie!)
½ can coconut milk
½ cup vanilla or honey flavored Greek yogurt
2 tsp maple syrup

Put all ingredients in a blender, secure lid and blend on high until smooth.  Stop to scrape down if necessary.  Garnish with large flakes of coconut if desired.

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