This tropical smoothie recipe is made with mango, pineapple, banana and uses coconut milk for a delicious and healthy start to your day.
Now that we are no longer eating toast or cereal for breakfast, smoothies have become my stand by for a quick, easy and delicious breakfast. It took a while for my kids to get on board with drinking their breakfast, but they now request a smoothie in the morning. While I mostly stick to strawberry and banana for the kids, I wanted something a little different to start the morning and the coconut milk was begging to be used in a tropical smoothie.
I already had a huge bag of frozen mango from Costco in my freezer. I almost always have fresh pineapple on hand and bananas are a snacking staple for the kids. Since we don’t drink dairy anymore, I also keep unsweetened coconut milk in the fridge to use in place of dairy milk. I always add at least a tiny bit of raw spinach and some ground flaxmeal in to all of our smoothies for an added nutritional boost. I’ll sometimes add chia seeds, too.
I have found when making smoothies with frozen fruit to add the frozen fruit and then the milk first and let it sit a few minutes to soften up. Then I use the pulse function on low speed until the mixture “catches” on the blade. Turn it up to high and let it blend for a few minutes until it’s nice and smooth. Add more frozen fruit if you prefer an icier or thicker smoothie and less if you prefer yours a bit thinner. If you use spinach, your tropical smoothie will have a tint of green to it so if your kids are leery of green, you may want to leave it out.
- 1 cup fresh pineapple chunks
- 1/2 cup frozen mango chunks
- 1/2 ripe banana
- 1/2 cup Silk Coconut Milk, unsweetened
- A few spinach leaves
- 1 Tablepspoon flax meal
- Put all ingredients in a blender and blend until smooth.
This is not a sponsored post! I use and love Silk Unsweetened Coconut Milk!
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