Skinny Green Tropical Smoothie
A quick, creamy breakfast or snack that blends spinach, pineapple, banana, and Greek yogurt into a sweet, tropical, and refreshing drink. Ready in just 5 minutes with no bitter green taste.
Equipment
- Blender
Ingredients
- 3/4 cup light canned coconut milk
- 6 oz fat free Greek yogurt
- 3/4 cup fresh pineapple, cubed
- 1 ripe medium banana
- 1 cup spinach
- 2 tbsp sweetened shredded coconut
- 1 1/4 cups ice
Instructions
- Pour the coconut milk into the blender, add the spinach, and blend on low speed to start breaking down the leaves. The mixture should turn a vibrant, uniform green with no dark flecks before you move on.
- Add the Greek yogurt, pineapple, banana, shredded coconut, and ice to the blender jar. Layering the thicker and frozen ingredients after the greens helps the blades keep moving without getting stuck.
- Blend on high until the fruit and ice are fully broken down and the smoothie looks creamy all the way through. You should see a smooth swirling vortex in the center, and the blender sound will shift from choppy to steady.
- Stop and check the texture, then pour into glasses and serve right away. The finished smoothie should be thick but pourable, cold, and evenly pale green with a creamy surface.
Notes
Texture Tip: For the creamiest result, use frozen pineapple or a frozen banana instead of fresh fruit and ice. This thickens the smoothie and gives it a more concentrated flavor.
Troubleshooting: If your smoothie is too thick, add a small splash of coconut milk and blend again. If it's too thin, add a few more ice cubes or a bit of frozen fruit.
Storage: Store leftover smoothie in an airtight jar in the refrigerator for up to 24 hours. The texture is best when fresh, but you can shake or re-blend it to combine if it separates.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.