Oh, summer. It’s just peeking at me from around the corner. I can almost feel it! Here in sunny California, it’s been about 85 degrees the past few weeks. I’d love it if that’s as hot as it gets this summer, but I’m thinking the more than 100-degree heat is not too far off. =)
Smoothies are a great way to get in some extra nutrients and refresh yourself on a warm day! This Piña Colada smoothie is creamy, sweet and has a good dose of healthy fat from the coconut cream and cashew milk!
For this recipe, I used Silk Cashew Milk–it adds an amazing creaminess that you just don’t get with other dairy-free milks!
Are you intimidated by pineapples? I know for the longest time, I would pass pineapples in the store just because I thought they were a pain to cut up. Friends, no fear! Here’s a quick video on how to cut a pineapple in under a minute!
So, now that we’ve conquered your fear of pineapples, let’s get onto the good stuff. Assembling your smoothie ingredients!
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Here’s what you need:
2.5 cups chopped fresh pineapple (HERE’S how to pick a ripe one!)
1/2 a banana
2 TBSP coconut cream (not coconut milk, coconut cream…you can get this at Trader Joe’s, or HERE on Amazon)
1/4 cup unsweetened Silk Cashew Milk (this is the secret to creamy success!)
1-2 TBSP raw honey
1.5 cups ice cubes
Here’s what you do:
Add everything to your high-powered blender, and blend until smooth! Enjoy promptly. =)
This conversation is sponsored by Silk. The opinions and text are all mine.