Last year around this time I was in Costa Rica, soaking up the sun and eating all of the amazing fruit that was in season. When I came back to dreary Seattle, I immediately went to the store and looked for papaya, pineapple and watermelon that were grown in Costa Rica because I knew they were ripe and delicious!
This year when the pineapples started rolling in, I looked through them for a nice golden hue that, when sniffed on the bottom, had a nice pineappley smell. I let it fully ripen on the counter at home, quickly cut it up using my quick and easy technique (click here for instructional video), and enjoyed a trip down memory lane. Ahhh, a Piña Colada Smoothie is a little taste of the tropics.
One of my favorite ways to use pineapple is in a smoothie. A little bit goes a long way to both sweeten and flavor a smoothie, and it is easily combined with a plethora of flavors. For this smoothie combination, I’m keeping it simple and tropical. Piña Colada Smoothie is a great way to start the day even when the sun isn’t shining.
5 from 1 reviews
Piña Colada Smoothie
Get a taste of the tropics with each sip of this creamy Piña Colada Smoothie.
Recipe type: Breakfast
Serves: 20 oz
Vanilla protein powder* of your choice= to 20-25 grams of protein
¼ cup pineapple chunks (fresh or frozen)
½ frozen banana
4 oz. canned coconut milk
½ cup crushed ice
2 drops liquid stevia
¼ tsp vanilla
* Don't want to use protein powder? Feel free to substitute ¼ cup cashews and 1 Tbsp. hydrolyzed collagen. It's not quite as much protein, but it will keep you full for at least 2 hours.
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