Caramelized Pineapple Smoothie
This vegan fruit smoothie is made with sweet, caramelized pineapple blended with fragrant ginger and thick and creamy coconut milk.
Servings 4
Calories 401kcal
Equipment
Ingredients
- 4 cups pineapple peeled and sliced in strips
- 1 tablespoon canola oil
- ½ teaspoon cayenne optional
- 1 banana frozen, cut in chunks
- 14 ounces full-fat coconut milk Thai style
- 4 inches ginger root peeled, sliced
- ¼ cup flax seed meal
- 1 teaspoon nutmeg
- 2 cups spinach optional
Optional Garnishes
- chia seeds
- toasted coconut flakes
Instructions
- 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.
Notes
Time Saving Tip: Roasted pineapple pieces can be prepped ahead and stashed in freezer in air-tight container for up to three months.
Calorie Saving Tip: Use half a can of coconut milk and add 1 cup water.
Nutrition
Serving: 1glass | Calories: 401kcal | Carbohydrates: 36g | Protein: 5g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 0mg | Sodium: 30mg | Potassium: 697mg | Fiber: 6g | Sugar: 20g | Vitamin A: 1625IU | Vitamin C: 87mg | Calcium: 80mg | Iron: 4.8mg