I’ve had coconut milk on my mind lately. I’ve also had this tropical smoothie recipe on my mind for a while.
When strawberries season came around a few months ago I gathered the Tropical Smoothie ingredients. But each time I had fresh strawberries in the house they were eaten pretty quick by the kids.
The kids love strawberries so much I’m lucky if I get to make some of my favorite strawberry recipes before they gobble them up.
I used coconut milk as the base for this smoothie recipe. I’ve made homemade coconut milk before using dried coconut flakes but nothing beats the convenience of a can of coconut milk in the pantry so I used canned coconut milk for this smoothie recipe. This recipe could be made using coconut milk, almond milk, soy milk or even regular milk.
No matter which type of dairy you decide to use this recipe tastes great, is easy to make, low calorie and a healthy way to start the day.
I didn’t add any sugar so if you like your smoothies sweet add your sweetener of choice to the blender with the rest of the ingredients.
Smoothie making tip
To freeze the pineapple chunks for this and any other smoothie recipe you can freeze them in a cupcake pan. Add enough pineapple chunks and juice to fill each cup half way full.
Once frozen store them in a ziplock bag in the freezer. You can do this with any fruit you enjoy using in your smoothie recipes. This way your frozen fruit is frozen into serving size pieces that are ready to add to the blender.
Two “cups” are about 1/2 cup of frozen pineapple chunks.
- 1 1/2 cups low fat coconut milk
- 1/2 cup frozen pineapple chunks with juice
- 1/2 cup ice cubes
- 3 medium strawberries
- 1 teaspoon lime juice
- Add all the ingredients to a blender.
- Blend on “crush ice” setting until smooth
- Serve in a tall glass
- Garnish with a strawberry
dairy free smoothie
- Serving Size: 1 glass