Here plain cold water replaces coconut water, and a teaspoon of coconut oil brings back the coconut aroma along with a fuller mouthfeel. The result tastes tropical and surprisingly rich.
½
banana
120 g
pineapple peeled, in chunks
30 g
baby spinach
1 tsp
coconut oil melted if solid
5 oz
water
Garnish: No garnish · Ice: Served up, no ice
Smooth and rounded, with tropical pineapple, soft banana and a delicate coconut aroma.
This is the sister recipe of the banana pineapple smoothie with coconut water. Using water keeps the sugar content lower, while coconut oil adds some fat, which gives the drink a rounder texture and carries the aroma of the fruit. Leafy greens also contain fat soluble vitamins, such as vitamin K.
Coconut oil turns solid below about 24 °C, so blend it with room temperature water first or melt it gently. Good for breakfast when you want something light but not watery.
It gives a fuller mouthfeel and coconut aroma; a teaspoon is enough.
Yes, then leave out the oil or keep it for extra richness.
Yes, all ingredients are plant based.
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