Josh has a smoothie for breakfast every day of the year, usually using fresh or frozen fruit from the garden. But occasionally, he feels like a little tropical vacation. This recipe is a great combination of sweet with a touch of salty.
- 2 cups pineapple, diced (fresh or frozen)
- 2 cups coconut water with pineapple (or pineapple juice)
- ½ cup shredded coconut
- 2 tablespoons of plain peanut butter
- 1 tablespoon lemon juice
- 2 cups ice cubes
- Cook Time: 15m
Place all ingredients in the blender; turn on to low speed to chop all ingredients up, 1-2 minutes until no large chunks. Turn blender to high speed for 1-2 minutes until smooth and well-blended.
If the smoothie is too thick, add more coconut water or juice, 1 tablespoon at a time. If the smoothie is too loose, add ice cubes 1 at a time until desired consistency.
Recipe developed by Adam Foti with photography and styling by Tara Holmes. If you’re a chef or a home-cook with amazing recipes for our Neighbors to cultivate a better life with, email us at [email protected]