Pineapple and coconut smoothie recipe
Coconut is king in Fiji - here, creamy coconut milk adds a luxurious touch to a tropical smoothie.
See method- Serves 6
- 10 mins to prepare and 5 mins to cook
- 160 calories / serving
Ingredients
- 2 large ripe pineapples or 3 x 400g packs ready-prepared fresh pineapple chunks
- 3 bananas
- 12 ice cubes
- 2 x 400ml tins coconut milk, chilled
- mint sprigs
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Shop ingredientsEach serving contains
- Energy
- 680kJ 160.0kcal
- Fat
- 3g
- Saturates
- 2g
- Salt
- 0.0g
- Sugars
- 32g
of the Reference intake
Carbohydrate 33.5gProtein 1.8gFibre 1.4g
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- If using whole pineapples, peel and remove the core. Cut the pineapple flesh into chunks (save some to garnish).Peel the bananas and cut each one into 4 pieces.
- Put the ice in a freezer bag, then wrap it in a clean towel and bash with a rolling pin to break up the ice cubes.
- Put half the fruit, one tin of coconut milk and half the ice in a blender or smoothie maker and whizz until smooth.
- Pour into 3 glasses. Repeat with the rest of the fruit and the other tin of coconut milk. Pour into 3 more glasses and garnish all 6 with pineapple - and fresh mint, if you like.
- See more World Flavour recipes
