Description
This easy-to-make creamy, refreshing piña colada smoothie bowl has all the tropical yumminess of the delicious pineapple and coconut frozen cocktail. But without the booze. And healthier.
Ingredients
Units
Scale
- 1/2 cup canned unsweetened coconut milk
- 3 tablespoon canned unsweetened coconut cream
- 3/4 cups frozen pineapple (about 150 grams)
- 1 teaspoon maple syrup
- 1/4 cup ice (a handful)
- Optional: 1/2 scoop vanilla protein powder and/or 1/2 cup frozen cauliflower
- Toppings: fresh cherries, fresh pineapple, toasted coconut, hemp seeds
Instructions
- Add the ingredients to the blender and mix until you have the desired consistency.
- Pour the mixture into a bowl and top with garnishes.
- Serve immediately.
Notes
TOO THIN?: If the mixture is too thin, you can add a few more ice cubes to thicken it up.
TOO THICK?: Add a bit more coconut milk.
MAKE-AHEAD & STORAGE: The best way to make this smoothie ahead of time (or save any leftovers) is to freeze the prepared mixture in a plastic freezer jar like these BPA-free ones. Fill the containers about halfway, cover, and freeze until ready to use. When ready to eat, just let the smoothie thaw a bit. And then give it a store and add toppings.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Blender