Pineapple Coconut Smoothie

Ingredients

• 2 cups frozen pineapple chunks
• 1.25 cups coconut milk – well shaken
• 1 banana – ripe, sliced
• 0.5 cups plain yogurt – can use dairy-free yogurt
• 2 tablespoons shredded coconut – unsweetened
• 1 tablespoons honey – or to taste; use maple syrup for vegan option
• 0.5 teaspoons vanilla extract
• 0.75 cups ice cubes
• pineapple – small wedges (for serving)
• shredded coconut – lightly toasted (for serving)

Instructions

1. Place the frozen pineapple chunks into a blender jar.
2. Add the coconut milk, sliced banana, plain yogurt, unsweetened shredded coconut, honey, and vanilla extract to the blender.
3. Add the ice cubes on top of the other ingredients.
4. Blend on low speed to start breaking up the frozen fruit and ice, then increase to high speed and blend until very smooth and creamy, 45–60 seconds, stopping to scrape down the sides of the blender if needed.
5. Taste the smoothie and adjust sweetness by adding a little more honey if desired; if it is too thick, blend in a few more tablespoons of coconut milk, or if it is too thin, add a few more ice cubes and blend again until smooth.
6. Pour the pineapple coconut smoothie into two glasses.
7. Garnish each glass with a small pineapple wedge and a sprinkle of lightly toasted shredded coconut, then serve immediately while cold and thick.