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Pina Colada Breakfast Smoothie

Creamy Pina Colada Breakfast Smoothie for Tropical Vibes

Experience the blissful taste of a Piña Colada in a nutritious breakfast smoothie. Perfect for busy mornings and gluten-free!
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 glasses
Course: Breakfast
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Pineapple Fresh or frozen
  • 1 cup Coconut Milk Substitute with almond milk for a lighter option
  • 1 medium Banana Use frozen for an icy texture
For the Boost
  • 1 handful Spinach Can replace with kale
  • 2 tablespoons Maple Syrup Can be omitted for a lower-sugar option
  • 1 tablespoon Chia Seeds Adds fiber and omega-3 fatty acids
For the Garnish
  • 2 tablespoons Shredded Coconut Toast for added flavor
  • a few Mint Leaves Can use basil for a twist

Equipment

  • Blender

Method
 

Step-by-Step Instructions
  1. Start by gathering all your ingredients for the Piña Colada Breakfast Smoothie. Wash spinach, peel and slice the banana, and chop your pineapple if using fresh. If using frozen pineapple, skip the chopping. Measure out coconut milk and have maple syrup, chia seeds, shredded coconut, and mint leaves ready.
  2. In a high-speed blender, combine spinach, banana, pineapple, and coconut milk. Add maple syrup for sweetness and chia seeds for added nutrition. Blend on high for about 1-2 minutes until creamy and vibrant.
  3. Check the consistency. If too thick, add a splash of water or more coconut milk and blend again until pourable.
  4. Pour the smoothie into glasses, sprinkle with shredded coconut, and add mint leaves for garnish.

Nutrition

Serving: 1glassCalories: 250kcalCarbohydrates: 45gProtein: 3gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 30mgPotassium: 500mgFiber: 6gSugar: 20gVitamin A: 1000IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

For best flavor, consume immediately after blending. Leftovers can be stored in the fridge for up to 24 hours or frozen for up to 3 months.

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