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.
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
Notes
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.
Adjustments for frozen fruit. Frozen bananas and pineapple make the smoothie super thick and creamy. If you notice it's too thick, add a little milk to the blender until the consistency is to your liking.
Serving suggestions: Pour into a glass and top your smoothie with a maraschino cherry and sprinkle of toasted coconut. Pineapple wedges make a great garnish here too!
This recipe is the perfect way to use ripened frozen bananas. If your bananas start to overripen before you can eat them all, just peel them and stash them in the freezer to use in this recipe.