Description
A thick, creamy, and dairy-free breakfast smoothie made with frozen mango, pineapple, and full-fat coconut milk. It provides sustained energy without a sugar crash and is ready in just 5 minutes.
Ingredients
Scale
- 1 ½ cups frozen mango chunks
- 1 cup frozen pineapple chunks
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1 medium banana, frozen
- 1 teaspoon fresh lime juice
- 1 tablespoon honey or agave (optional)
- ½ cup ice cubes (optional)
- 1 tablespoon chia seeds (optional)
- 1 handful spinach (optional)
- ½ teaspoon fresh or ground ginger (optional)
Instructions
- Shake the can of coconut milk well to mix the cream and water.
- Pour the coconut milk into the blender first to help the blades spin freely.
- Add the frozen mango, frozen pineapple, frozen banana, lime juice, honey (if using), and ice cubes (if using).
- Secure the lid tightly and start the blender on low speed to break up the frozen chunks.
- Gradually increase the speed to high and blend for 45-60 seconds until the mixture is completely smooth and thick.
- Taste the smoothie and adjust sweetness with more honey or thickness with more fruit/ice as needed.
- Pour into a glass and serve immediately.
Notes
Use frozen fruit for a thick, milkshake-like texture. If using fresh fruit, add 1-2 cups of ice. Shake the coconut milk can well before opening. Drink immediately to prevent separation. For meal prep, freeze fruit and banana in bags to dump into the blender in the morning.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Cuisine: Tropical
Nutrition
- Serving Size: 1 large glass
- Calories: 320
- Sugar: 40
- Sodium: 15
- Fat: 14
- Saturated Fat: 12
- Carbohydrates: 52
- Fiber: 8
- Protein: 4
Keywords: mango pineapple smoothie, coconut milk smoothie, dairy-free breakfast, quick smoothie, healthy breakfast, frozen fruit smoothie, creamy smoothie