I know what your thinking. It’s fall, get over the tropical beverages. It’s time to move on. I’m truly in denial about the changing season. It’s just heating up south of the Equator and I can’t forget my readers in that hemisphere. Also, I had a pineapple that needed to be eaten.
This is typical of the smoothie creation process in my house; open the fridge and decide what needs to be eaten before it becomes compost. I know that sounds gross, but I’m doing my part to reduce food waste! Besides, sometimes overripe fruit is the best fruit for a smoothie. The texture might be too mushy to eat, but the natural sugars are often at their peak sweetness.
When pineapples are overripe, they start to taste a little boozy. This is not a bad thing when you are making a Pina Colada green smoothie! There is no actual booze in this smoothie, but go ahead and add some if you are crunk like that. To get a really creamy smoothie, I used some canned coconut milk that had been chilling in the fridge. I opened the can and scooped off the coconut cream. If you don’t have the foresight or patience to chill the coconut milk; you can just use it warm out of the can. Your smoothie will be a bit thinner, but still delicious.
I would classify this as a green smoothie for beginners. It has some kale in it, but not enough to overwhelm the flavour. If you are hardcore, feel free to add some more greens. There are no rules in smoothie-town.
This recipe makes a lot, so share with friends or keep it in a jar in the fridge. Sometimes smoothies separate, just give it a vigorous shake and enjoy. Woot! Woot!
- 2.5 cups fresh or canned pineapple
- 1 large ripe banana
- ¼ cup coconut cream or canned coconut milk
- 2 cups non-dairy milk of choice
- 1 naval orange
- 2 large Kale leaves
- 6 ice cubes
- Put all the ingredients in a high-powered blender on high speed until smooth.
- Store leftover in a jar in the fridge for up to two days.
- If liquid separates, shake before serving.