THE RECIPE KITCHEN
Pineapple coconut smoothie
A dairy-free blend; check soy tolerance. One serving is the entire batch (approximately 350–650 ml depending on ice). Macros are ingredient-based estimates with 4 kcal/g protein and carbohydrate, and 9 kcal/g fat; product labels, fiber and fruit variety change values. Individual AI-styled serving suggestion; use the measured ingredient list for portions. Check dairy, soy, nut and powder allergen labels.
What you’ll need
- 160 g pineapple
- 200 g unsweetened soy milk
- 100 g silken tofu
- 8 g coconut flakes
- Ice or extra water as needed
Make it
- Wash produce; remove cores, stones and peels as indicated. Keep dairy chilled.
- Add liquids to a blender, then soft ingredients, fruit and powder or oats.
- Blend 45–60 seconds, adding water or ice to reach your preferred texture.
- Pour the whole batch into one large glass. Drink promptly, or refrigerate covered and use within 24 hours.
Rounded nutrition estimate from the listed ingredients. Brands, portions and substitutions change values.
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