Coconut milk instead of water makes this spinach and pineapple smoothie noticeably creamier. It tastes of the tropics, the green is only in the colour.
30 g
baby spinach
150 g
pineapple peeled
1 tsp
coconut oil melted
6 oz
canned coconut milk coconut drink from the carton
1 tsp
agave syrup to taste (optional)
Garnish: A pineapple wedge · Ice: Served up, no ice
Creamy and tropical with sweet, tangy pineapple and a mild green note.
Pineapple is a favourite in green smoothies because its sweet acidity masks the taste of leafy greens so well. Here it is combined with baby spinach and coconut milk, which gives the drink a creamy, pale green colour and a soft coconut aroma.
The coconut oil adds extra coconut flavour but is not essential. Pineapple is known for its vitamin C, spinach for folate. Use the thinner coconut drink from the carton; canned coconut milk would make it very rich. Vegan and refreshing, ideal for the morning.
Yes, all ingredients are plant based.
Only in small amounts, about 50 ml topped up with water; otherwise it becomes very heavy.
Hardly; pineapple and coconut dominate.
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