Paradise in a smoothie. This laid back blend of juicy sunshine includes pineapple and creamy coconut. So smooth.
Search
Ingredients
- 1 cup light coconut milk
- 2 cups nonfat vanilla frozen yogurt
- 1 cup diced fresh pineapple, frozen
- 1 tbsp fresh lemon juice
Servings: servings
Units:
Instructions
- Place ingredients in a blender. Blend until smooth.
- Pineapple: Slice off the top and the bottom. Set one end on a flat cutting surface and cut along the sides, from top to bottom, removing all of the outer peel. Cut into quarters, cut away core, and chop into ½-inch dice. Place in a plastic bag, and freeze until firm. Prep time for one 4-pound pineapple: 12 to 15 minutes. Yield: 3 to 4 cups diced fruit.
- Lemons: To get the most juice from a lemon, before squeezing put it in the microwave for 10 seconds or roll it around on a counter top applying pressure with your palm. Halve and squeeze using a juicer. If you don’t have a juicer, squeeze in the palm of your hand. Prep time for 1 lemon: 2 minutes. Yield 2 to 3 tablespoons juice.
Share this Recipe
Powered byWP Ultimate Recipe
