Frozen banana, pineapple and coconut milk blended together with added superfood spirulina to create a delicious piña colada smoothie. Serve as a drink or a smoothie bowl.
Ingredients
- 6 slices pineapple I cut my longer ones to make them shorter
- ½ teaspoon coconut oil for frying
- 1 large banana diced and frozen (1 cup diced)
- 1 cup pineapple fresh or canned in juice, diced
- 1 cup full-fat coconut milk I used the thickened part
- 1 teaspoon spirulina powder
- 1 tablespoon lime or lemon juice
- 1/4-1/2 cup water depending on the texture you like
- Optional: a couple of ice-cubes for thicker, colder summer version
- Coconut flakes nuts, and seeds for garnish
- For pineapple garnish: short bamboo skewers
Instructions
- Pierce pineapple slices onto two skewers and pan fry in coconut oil over medium-high heat (about two minutes on each side, until golden grill marks appear). Set aside.
- Add the frozen banana, pineapple chunks, coconut cream, spirulina powder and lime juice to a blender or a food processor.
- If making as a drinking smoothie, add 1/2 cup of water or coconut water and process until smooth. Add a little extra water for thinner texture.
- For a thicker smoothie bowl, add less water or you can also freeze a few of the pineapple chunks. Whiz until thick and smooth.
- Serve in glasses or bowls as you wish. Garnish with some toasted coconut flakes or a handful of nuts and seeds and grilled pineapple skewers.
Nutrition
Calories: 465kcal | Carbohydrates: 63g | Protein: 6g | Fat: 26g | Saturated Fat: 22g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 35mg | Potassium: 885mg | Fiber: 7g | Sugar: 41g | Vitamin A: 247IU | Vitamin C: 170mg | Calcium: 69mg | Iron: 5mg
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