Pineapple Coconut Tropical Smoothie

Aha! Pineapple Coconut Tropical Smoothie!

Smoothie and warm weather go hand in hand and it’s a perfect after workout energy booster. I always randomly throw the fruits and veggies into my blender and quench my thirst but this time I wanted to combine some tropical flavors and so blended this delicious and refreshing Pineapple Coconut Tropical Smoothie.

I threw some chopped pineapples and unsweetened shredded coconut into the blender and sweetened it with Mejdool dates enhanced the flavor with some mango chunks and added unsweetened coconut milk to uplift the coconut flavor and also make it a vegan beverage. With the addition of crushed ice this smoothie has a cooling effect on the body to beat the heat (cold water can also be used but that will slightly liquify this smoothie and ice would thicken the smoothie giving it a perfect texture of summer drink). Whether you use water or ice this tropical smoothie will still taste equally delicious and refresh you. 🙂

I added some sliced unsweetened coconut to garnish this smoothie just for fun. Coconut and Pineapple lovers will go crazy with this tropical flavored beverage. It’s perfect to serve as a welcome drink or after work out recovery drink or as a snack, or for breakfast and it sure is a crowd pleaser. 🙂

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Pineapple Coconut Tropical Smoothie

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Serves 4

Per Serving 299 calories

Fat 19 g

Carbs 31 g

Protein 2 g

4

Ingredients

• 1 cup pineapple chunks (fresh/frozen)
• 1 cup mango chunks (fresh/frozen)
• ½ cup unsweetened coconut (sliced/shredded)
• 3 mejdool dates (pitted)
• 3 cups unsweetened coconut milk
• 1 cup crushed ice

Instructions

1. Combine all the ingredients in the blender and blend for 2 minutes or until smooth.
2. It will be slightly thickened because of ice. Pour the smoothie into your favorite glass and drink immediately.

Notes

If you don’t want to use ice then use ½ cup cold water to dilute the smoothie slightly.

I used frozen shredded/sliced coconut in the recipe but you may use fresh as well.