Get a taste of summer with this refreshing Pina Colada Smoothie. Packed with flavor and protein, it's a fabulous workout recovery smoothie or poolside sipper.
6 large ice cubes
6 ounce vanilla flavored greek yogurt
1 cup pineapple (frozen, fresh or canned)
1 large banana
¾ teaspoon rum flavoring
2 Tablespoons unsweetened coconut milk
toasted coconut and cherries for garnish, optional
protein powder, optional
In a large blender, combine ice, yogurt, pineapple, banana, rum flavoring and coconut milk. Blend until creamy! (add protein powder and blend some more, if desired)
Pour into a large glass (or two small) and top with toasted coconut and a cherry. ENJOY
To toast coconut, spread shredded coconut on baking sheet. Bake in a 375 degree oven for 5-7 minutes, until lightly browned. Stir once during baking. Cool.
I freeze my bananas once they have ripened. This adds to a thicker, creamier smoothie! If using frozen pineapple and a frozen banana, you may need to add extra milk. If using fresh pineapple and fresh banana you may need more ice. Adjust as needed for desired consistency.
See blog post for more recipe tips and tricks.
1 cup Amount Per Serving:Calories: 682Total Fat: 16gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 189mgCarbohydrates: 64gFiber: 8gSugar: 46gProtein: 24g
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