Time 5m Yield 2 Number Of Ingredients 5 Steps:
Puree all ingredients in a blender until smooth.
Number Of Ingredients 0 Steps:
Freeze about 2 cups coconut water in 1 or 2 ice-cube trays. Blend 2 cups each chopped pineapple and coconut ice cubes, 1 1/2 tablespoons lime juice, 1 tablespoon honey and 1/2 cup coconut water.
Number Of Ingredients 0 Steps:
Blend 1 cup each chopped pineapple and mango, 1 cup coconut water, a dash of ground allspice and 1 cup ice. Sprinkle with toasted coconut.
Time 10m Yield 4 Number Of Ingredients 6 Steps:
In a blender, blend the vanilla yogurt, pineapple juice, banana, mango, milk, and cream of coconut until smooth.
More about “pineapple mango coconut smoothie recipes”
Time 4h20m Yield 1 serving Number Of Ingredients 7 Steps:
Using a sharp knife, cut off the top of the pineapple. Run a knife around the inside of the pineapple about ½-inch from the outer skin. Be careful not to cut through the bottom of the pineapple. Cut the inside of the pineapple into 6-8 wedges. Using a large spoon, wiggle the wedges loose from the bottom and scoop out of the pineapple shell. Wrap the pineapple shell in plastic wrap and refrigerate until ready to use. Line a baking sheet with parchment paper. Cut the pineapple flesh into 1-inch pieces and spread on the prepared baking sheet in a single layer. Freeze for 4 hours, or until frozen solid. Scoop 1 cup of frozen pineapple chunks into a blender. Transfer the rest to a freezer bag and store in the freezer for another use. To the blender, add the rum, coconut milk, lime juice, agave, salt, and frozen mango. Blend until smooth. Pour the drink into the pineapple shell, garnish as desired, and serve immediately. Enjoy!
