New obsession alert: this is currently my most favorite smoothie in the world, which is saying a lot because I make a lot of smoothies (in fact, Georgia now asks me every night, “are we going to make smoothies with the Vitamix together?!”) This one stands out because it is so refreshing and hydrating. I’ve been battling the worst allergies this spring, and the fruit and coconut water in this drink do wonders for my raw throat. On a couple of those hot nights we just had, I swear I could’ve just had this smoothie for dinner. Enjoy!
Pineapple Mint Smoothie
- 1.5 cup cold unsweetened coconut water (~one 11.8 oz. can)
- 1/2 cup cold filtered water
- 2 apples, cored and quartered (green or red)
- 2 kiwi, peeled
- 2 cups frozen pineapple chunks (I used one bag from Trader Joe’s)
- 20 fresh mint leaves
Adding the liquids first and the frozen ingredients last, blend on high until smooth. Enjoy cold!
This made enough for two large smoothies so I set one aside and just gave it a good vigorous shake the next morning to re-mix it together. Or, you could freeze any extra, or halve the recipe and it will turn out the same.You can also adjust the coconut to regular water ratio: I happened to buy about a 12-ounce can, so I needed a half cup of regular water to give me 2 cups total. You could divide the water any way you’d like, as long as you end up with two cups of liquid for the full recipe or one cup for half.
Adapted from Kimberly Snyder’s blog.