Tropical Fruit Smoothie...mmm |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Simple, cool, refreshing, delish. Prep time does not include freezing time. Ingredients:
1 (14 ounce) can coconut milk |
1 (20 ounce) can pineapple chunks in juice |
1 ripe mango |
1 tablespoon brown sugar (optional) |
Directions:
1. Chill can of coconut milk in the fridge.
2. Open can of pineapple and place two to three chunks of pineapple into each square of ice cube tray, pour remaining juice into tray over the chunks. Freeze until solid.
3. Peel mango and chop into pineapple chunk sized cubes and freeze in a ziplock bag or plastic freezer container.
4. Once fruits are frozen, pulse in food processor or blender until you have small, fine bits. I use six pineapple cubes and 1/4 of the mango per serving.
5. Add coconut milk until desired consistency and add brown sugar.
6. Leave leftover fruits in freezer for next time and leave coconut milk in a sealed jar in the fridge for future use.
7. I have also added one frozen banana to the mix and/or a handful of frozen strawberries.
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