This Hawaiian pineapple smoothie recipe is full of tropical flavor, made with only three simple ingredients, and all the toppings!
By posting this recipe I am entering a recipe contest sponsored by Mauna Loa and I am eligible to win prizes associated with the contest. I was not compensated for my time.
I am so not ready for the cold.
Let me just preface that I am grateful to be just outside of New England territory in time for winter. I am just crossing my fingers that central New Jersey really doesn’t get as much snow as my boyfriend leads me to believe.
If there is one thing in life I hate more than olives, slow walkers, and Home Depot..it’s being cold. The. Worst.
I may be a New England gal at <3, but damn you to hell winter. There I said it. It’s out there. Hi, my name is Emily, I’m from New Hampshire, and winter is the worst.
But at least I live in a world where Hawaii exists.
Better yet, in the same COUNTRY. Yes, it may take less time to travel to Europe than to another state, but Hawaii is still a part of the good ol’ U.S of A, and forever has my heart.
Now I may have never stepped foot into it’s silky sands of gold, but ever since the 2nd grade, my heart has been set on making that happen. So much so, that my aunt once rented a tourist video of Hawaii from Blockbuster (please tell me you know what glory blockbuster was) for me to watch because I wouldn’t shut up about it.
Well guess what folks!….I’m still not going to Hawaii (yet). But I am putting myself there with a tropical-infused breakfast eaten out of a friggen pineapple. If I can’t be drinking booze out of one on Sunset Beach, I’m sure as hell eating my beloved smoothie bowl out of one.
I realize this doesn’t help in any way or form for my hatred of being cold, but I will happily eat this in a sweatsuit under a down comforter in front of a fireplace if I have to.
And tasting a bit of the Island’s finest, brings me one step closer to being there in the flesh. One small step for Em, one giant leap, uber ride, plane trip, ferry travel for mankind.
- Scooping out a pineapple is a big pain in the ass, but it looks awesome. If you have the patience to do so, you can freeze the fresh pineapple to use for the smoothie bowl instead.
- Toasting your own coconut is super quick and easy. Vital Keyword: QUICK. Simply sprinkle unsweetened coconut in a dry skillet over medium heat, stirring often until lightly browned. DO NOT step away. Coconut goes from not ready to DEAD twice as fast as any avocado.
- Any milk of choice can be used in place of the coconut, but don’t blame me when your bowl doesn’t taste like a Hawaiian sunset.
- 1 1/2 cups frozen pineapple chunks
- 1/2 banana
- 1 cup light coconut milk
- 1 teaspoon lime juice
- 4–5 ice cubes
- 2 tablespoons unsweetened, toasted coconut
- 1/4 cup chopped macadamia nuts
- 1 kiwi, chopped
- 1/2 banana, sliced
- 1 fresh pineapple, cut in half and hollowed out (optional for presentation)
- Add pineapple, banana, coconut milk, lime juice, and ice cubes to blender.
- Blend on high for 1 minute, or until smooth.
- Pour evenly between pineapple halves (if using) or into two small bowls.
- Top each with toasted coconut, chopped macadamia nuts, chopped kiwi, and banana slices.
- Category: Breakfast
[Tweet “AD: A taste of the tropics for #breakfast! Hawaiian Pineapple #Smoothie Bowl #vegan #glutenfree”]
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Make it a great day!
Where’s one place you’ve always wanted to travel to?
Pineapple or mango?