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Piña Colada Smoothie
Cool down with this Tropical Pineapple Coconut Smoothie, a creamy and refreshing SCD-friendly treat. Made with fresh pineapple, coconut milk, and a touch of honey, this simple recipe is perfect for a summer day or post-workout refreshment.
Prep:
10 minutes
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Cook:
5 minutes
2 cups (480 mL)
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Easy
Ingredients
2 TBSP (15g) coconut flakes*
1 ½ tsp olive oil
2½ cups fresh pineapple, cut into chunks
2 TBSP honey
¾ cup coconut milk (no additives)
10 ice cubes
2 skewers
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15g coconut flakes*
1 ½ tsp (7.5 ml) olive oil
400g fresh pineapple, cut into chunks
2 TBSP (30 ml) honey
200ml coconut milk (no additives)
10 ice cubes
2 skewers
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
Applicances
Cuisine
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Disease state
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Instructions
- Toast the coconut flakes: Heat a dry skillet over medium heat and toast the coconut flakes for about 2 minutes, stirring frequently. Transfer to a plate and let them cool.
- In the same skillet, heat the olive oil over medium heat.
- Add 3 pineapple chunks per person along with half of the honey.
- Cook for about 4 minutes, turning occasionally, until golden and caramelized.
- In a blender, combine the remaining pineapple, remaining honey, and coconut milk. Blend until smooth.
- Fill glasses with ice cubes, then pour the smoothie over them.
- Thread the caramelized pineapple pieces onto the skewers.
- Dip them into the toasted coconut flakes to coat.
- Garnish each smoothie with a pineapple skewer and serve immediately
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Nutritional Info
Storage
Notes
*For SCD: Wait for at least 3 months after symptoms have cleared to try any kind of shredded coconut
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