Happy Memorial Day weekend, everyone! I’m back from a work trip and couldn’t wait to make myself a smoothie and return to clean eating. (I’m not getting on the scale for a few more days, if you know what I mean.)
Can you believe this is my blog’s first recipe featuring pineapple, even though it’s by far my favorite fruit? It’s probably because I usually just stand at the counter and eat it like candy. But I do make this Piña Colada and Banana Breakfast Smoothie, and if you’re a lover of pineapple and coconut, you’ve got to try this! It’s a taste of tropical heaven, and it’s healthy and vegan to boot.
I start with a ripe banana and add fresh, juicy pineapple chunks, light almond milk, unsweetened coconut, walnuts, oats and coconut extract. I top it with ice and whirl it in my blender until it’s like a virgin Piña Colada. Yum!!
For research purposes, I did try some with a shot of coconut rum in the afternoon while snapping my photos. So, if you prefer to make a “naughty” version of this smoothie after a long day of work and call it dinner and a cocktail…I think that’s perfectly acceptable.
(Recipe Source: Cooking with Mamma C)
Pina Colada and Banana Breakfast Smoothie
- 1 ripe banana (peeled and broken in half)
- 1 cup fresh pineapple chunks (see notes on how to cut a fresh pineapple)
- 1 cup almond milk (I use light)
- 1/3 cup oats
- 1/4 cup unsweetened coconut flakes
- 1/8 cup shelled walnuts
- 1/3 teaspoon coconut extract
- 1/2 cup ice
- Place all ingredients in a blender and mix until smooth.
Trim off any hard parts and use a small knife to pick out the seeds. Discard the skin and seeds and rinse your cutting board. Rinse your knife and pineapple and pat dry.
Stand up the pineapple, and starting to the right of the core, slice downward. Rotate the pineapple and continue slicing downward around the core. Discard the core and cut the remaining pineapple into chunks. Try this smoothie with coconut rum after 5 p.m.!