This vegan fruit smoothie is made with sweet, caramelized pineapple blended with fragrant ginger and thick and creamy coconut milk.
While you’d think I would run out of ideas for changing up my morning smoothie, I find that I am constantly inspired. Whether it’s a visit to the farmers market, a trip to a new destination or a walk through an ethnic grocery store, inspiration is always around if you keep your eyes open to it.
Most recently I was inspired by my friend Bert who works at a locally owned Jamaican restaurant. The owner, Vince, invited me into their kitchen to film a cooking video which is when I witnessed Bert sautéing pineapple before placing it in the freezer to turn into bite-sized frozen pineapple pops.
After just one bite I knew I had to go home and turn that caramelized pineapple into a smoothie. Roasting the pineapple produces the same caramelized result without having to stand around and monitor a hot pan but of course you can always sauté it if you prefer.
As the pineapple roasts, the natural sugars caramelize and begin to ooze into candy. I’m not kidding – just when you thought pineapple couldn’t get any more delicious it turns into caramel.
To add creaminess and a velvety texture I blend the caramelized pineapple with full fat, Thai style coconut milk. Since Vince doesn’t like ice in his smoothies I decided to use a frozen banana which adds thickness without needing ice.
Right before serving I sprinkle with toasted coconut flakes and chia seeds for crunch and texture.
You won’t believe how insanely delicious this smoothie tastes. There’s only one thing left for you to do: try it for yourself and report back! Be sure to tag me on Instagram if you make it at home so I can see!
Your straw is waiting.
Caramelized Pineapple Smoothie
- chia seeds
- toasted coconut flakes
- Pre-heat oven to 450 degrees and spray a large baking sheet with cooking spray.
- In a large bowl, toss together pineapple strips with oil and cayenne. Spread pineapple out in a single layer on baking sheet and roast for 15-20 minutes, turning once halfway through, or until golden brown and caramelized. Remove from oven and let cool slightly.
- Place caramelized pineapple, frozen banana, coconut milk, ginger, flax seed meal, nutmeg and spinach (if using) in a high speed blender and puree until smooth. You can add ice to make a thicker smoothie if you wish.
- Divide mixture between four glasses and garnish with chia seeds and toasted coconut flakes if you wish.
Recipe by The Lemon Bowl // Photography by Alejandro Photography
Need some new smoothie ideas? Check out my Pinterest board!