Description
A fresh, flavorful pina colada smoothie packed with tropical flavors like pineapple and coconut plus protein, fiber, and plant-based fats. It’s a terrific breakfast smoothie that’s ready within 5 minutes in a high-powered blender
Ingredients
- 1/2 banana, frozen
- 1/2 cup pineapple, frozen
- 1 Tbsp ground white chia seeds *see notes for alternatives
- 2 Tbsp unsweetened shredded coconut *see notes for alternatives
- 3/4 cup of plain or coconut Greek yogurt ( I like to use 2%-5% but any will work!)
- 1/2 cup coconut milk (I used the Silk unsweetened vanilla coconut milk)
Instructions
- Add all ingredients to a blender and blend on high until smoothe. Approximately 30-60 seconds.
- Pour into a glass and enjoy immediately, or see below for instructions to freeze.
Notes
To Freeze: Line a muffin tine with silicon liners. Pour smoothie in and freeze, minimum 2 hours or overnight. Once pucks are frozen, remove the pucks and store in a reusable storage bag like this in the freezer.
To Make it Vegan: Sub Greek yogurt for 1/2 block (185g) of medium-firm tofu. Note you may need to add extra pineapply or banana for extra sweetness with this version. Start with 1/2 cup pineapple or extra 1/2 banana and adjust to taste
For the Greek Yogurt: I like to use 2% or 5% Greek yogurt, but any will do. Vanilla and lemon flavours also work well in this smoothie!
Shredded Coconut: can replace for 1 Tbsp coconut manna (coconut butter)
Chia seeds: Any chia seeds will work, black, white, ground or whole. I prefer the ground white chia seeds for texture and color but the end result will be very similar!
Coconut Milk: You can also use canned coconut milk for an extra creamy option!
- Prep Time: 5
- Cook Time: n/a
- Category: Breakfast
- Method: Blended
- Cuisine: north american