If ever there was a time to look forward to (and get ready for) sunny beach and saltwater season, it's now, with my beautiful bluebird back and softly chirping at 7 a.m., an earlier sunrise in tow, and longer-stretch evenings. Sunday brunching (and midweek smoothie lunch switcheroo) are now getting their own vibrant lift with my Piña Colada Smoothie. ♫ Happy Sunday and hello March! // '2024 is surely zipping ahead. Recipe after the jump...
(Serves 2)
For the Piña Colada Smoothie:
2 cups pineapple chunks (freeze for 1 hour)
1/2 cup Cream of Coconut *
1/4 cup pineapple juice
squeeze of fresh lime juice
pinch of fine iodized sea salt
1/2 cup crushed ice
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* For the Cream of Coconut:
1 can (400 mL) organic (guar and gum-free) coconut milk
1 1/2 cups fine granulated sugar
pinch of fine iodized sea salt
I prefer to make my own additive-free Cream of Coconut these days, overnight, by gently warming the coconut milk over low heat and blending in the sugar and sea salt until fully dissolved. Allow to cool to room temperature and store in a glass jar in the refrigerator for up to 1 week.
To make the Piña Colada Smoothie: Add the semi-frozen pineapple chunks, 1/2 cup chilled cream of coconut, pineapple juice, lime juice, sea salt and crushed ice to a high-powered blender. Blend until smooth.
Enjoy in chilled glasses, finished your way: with whipped cream, a stemmed cherry and/ pineapple tidbits.
» P.S. This recipe is also delicious with fresh (or frozen) strawberries and cherries. :)
