Strawberry Pineapple Coconut Smoothie for Cinco de Mayo
We recently purchased a super high-powered blender (love it!) and have been making loads of smoothies for snacks these days. And even a few more dessert like drinks.
Cinco de Mayo is just around the corner! That has me itching to make some Mexican food. I’ve always loved a good plate of tacos or enchiladas and plenty of salsa and guacamole to go around the table. You can’t go wrong with something sweet, frosty and coconutty to drink either.
When I saw that pineapples were on sale in my grocery store last week I thought I’d give a strawberry, pineapple coconut smoothie a whirl in the blender. It was pretty tasty and oh-so-cute when we added a wedge of fresh pineapple and a maraschino cherry to the glass.
I did find that fresh pineapple is a little tricky to work with in a smoothie. When first testing this recipe I used fresh pineapple at room temperature. Fresh pineapple is very juicy and made it difficult to achieve the thick, smoothie consistency I was looking for.
Not one to be deterred from something so simple, I tried again. This time, freezing the freshly chopped pineapple until solid for use in the recipe. Problem solved! Taste buds satisfied!
Cinco de Mayo Menu Ideas
Need some more recipe ideas for your Cinco de Mayo menu? Look no further!
What are your favorite recipes for Cinco de Mayo?
Strawberry Pineapple Coconut Smoothie
Yield: 2- 4 servings
Total Time:5 minutes
Like most simple smoothie recipes, they're all about personal taste. Add more or less liquid depending on your preferences, or substitute other fruits if you desire. We've also tried this with Mango, Pineapple, Coconut. Enjoy!
3/4 - 1 cup coconut milk
2 teaspoons coconut oil
8 ounces frozen fresh chopped pineapple*
6 ounces frozen strawberries
Add all the ingredients to your blender in the order listed. Place the lid on and puree (use the “smoothie setting” if your blender has one) until smooth and desired consistency is reached.
Serve immediately, or portion into freezer safe canning jars and store in the freezer for later use.
If desired, garnish with a wedge of fresh pineapple and/or a maraschino cherry.
When first testing this recipe I used fresh pineapple at room temperature. Fresh pineapple is very juicy and made it difficult to achieve a thick, smoothie consistency. This was solved by chopping fresh pineapple, then freezing it until solid for use in the recipe.
Additional tips: Tips for Making Smoothies