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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Pineapple, mango, banana and coconut....why shouldn't breakfast remind you of a caribbean vacation?!?! I've been playing mad scientist with the blender lately and this is my favorite concoction yet. The most important thing I've learned about smoothies: FROZEN FRUIT IS THE WAY TO GO! If you allow it to partially thaw so that the fruit is still quite icey, but softened enough to blend easily, you do not have to add as much ice and thus get more intense flavor. (If you do not care for the granular consisitency of flaked coconut you could substitute with 1/8 to 1/4 cup of canned cream of coconut.) Ingredients:
1 1/4 cups frozen pineapple (cubes) |
1 1/4 cups frozen mangoes (cubes) |
1 small banana (sliced) |
1/2 cup coconut (flaked or shredded and sweetened) |
3/4 cup low-fat plain yogurt (plain or vanilla) |
1/4 cup orange juice |
1/2 cup milk |
1 -2 tablespoon honey |
2 -3 cups ice |
Directions:
1. Allow your frozen fruit to only partially thaw. (Transferring the needed amount from the freezer to the fridge the night before works great.).
2. Add pineapple, mango, banana, coconut, yogurt, orange juice, milk and honey to the blender, secure lid and blend on low or medium speed till everything is nice and smooth (should take no more than a minute).
3. Stop the blender and add 2 cups of ice. Cover and blend till the ice has completley incorporated and everything is once again nice and smooth.
4. Have a taste/consistency test and, if a thicker consistency is desired, repeat the process with 1/2 cup more ice at a time. If you get it too thick, just add a little more milk and/or orange juice.
5. Pour into glasses (I like them thick, so I usually have to sort of spoon it in!), sip through a straw, with eyes closed while you imagine white sand and turquoise water - .
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