Eating Well Magazine
1 minute read
15 Jan 2020
11:00 am

Recipe: Green piña colada smoothie

Eating Well Magazine

Pineapple and coconut sweeten up dark leafy greens in this healthy fruit smoothie.

Green piña colada smoothie. Picture: Supplied


1 cup nonfat plain Greek yoghurt
1 cup frozen pineapple
1 cup kale or baby spinach
½ cup lite coconut milk (see Tip)
½ tsp vanilla extract
Unsweetened coconut flakes for garnish


1. Combine yoghurt, pineapple, kale (or spinach), coconut milk and vanilla in a blender.

2. Puree until smooth.

3. Garnish with coconut flakes, if desired.

Tip: Refrigerate leftover coconut milk for up to one week or freeze for up to two months. It will appear separated when thawed; simply mix until smooth.

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