Today’s recipe is an easy tropical smoothie in a pineapple smoothie bowl!
I used to drink a ton of smoothies, and I’ve rediscovered my love for them again. I wanted a creative way to show it off and thought a pineapple is used to hold pineapple fried rice, so why can’t it hold a smoothie?
B is dreaming of tropical getaways, and we thought about going to the Caribbean with friends in the spring. Of course, once we found out the pregnancy, that had to be on hold given Zika warnings. So this is the closest we’re getting to the Bahamas this year.
Making the smoothie is super easy, especially if you don’t hollow out the pineapple and just use a regular bowl. Removing the pineapple was the most tedious part. When B came home and saw my sad, gutted pineapple, he just raised his eyebrow and didn’t saw anything.
Hope you enjoy this healthy smoothie recipe!
Pineapple Smoothie Bowl
1 pineapple, hollowed and cut in half
1 cup pineapple
1 cup coconut milk
1 cup mango
1/2 cup almond milk
toppings (shredded, coconut, mango, blueberries, hazelnuts)
Cut the pineapple in half and cut out the pineapple chunks by hollowing out the middle. In a blender, blend the pineapple, coconut milk, mango, and almond milk to make a thick smoothie.
Pour the smoothie into the two pineapple halves. Top the smoothie bowl with shredded coconut, mango, blueberries, and hazelnuts. Serve cold