Pineapple Almond Milk Smoothie
This delicious pineapple banana smoothie is dairy-free, vegan and naturally sweetened- a great smoothie to beat the summer heat.
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Servings:
Ingredients
- 1 ½ cups fresh pineapple
- 1 frozen banana
- ½ cup almond milk
- 2 tablespoon plain yogurt of choice *Greek, soy, coconut...
- maple syrup *optional
You can find detailed step-by step-photos above the recipe card.
Instructions
- Cut a ripe banana into 4-5 chunks and freeze in a ziplock bag overnight.
- Put all the ingredients into a high powered blender and blend until smooth.
- Taste and adjust sweetness and consistency. For a sweeter smoothie, add a tablespoon of maple syrup or honey. For a thinner smoothie, gradually add more milk.
- Garnish with pineapple slices (optional) and enjoy!
Video
Notes
- Serving Size: Makes 1 big or 2 small smoothies.
- Vegan: Use soy yogurt to create a fully dairy-free and vegan smoothie.
- Ripe Fruits: The sweetness of this smoothie will depend on how ripe your fruits are. For best results, I recommend using a ripe pineapple and a very ripe banana.
- Without Banana: Check out this pineapple smoothie recipe which doesn't include banana.
- Storage: This smoothie tastes best when consumed right away. However, it can be stored in an airtight container in the fridge for up to 1 day. Give it a good shake before serving.
Nutrition
Serving: 1. | Calories: 292kcal | Carbohydrates: 70g | Protein: 4g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 171mg | Potassium: 749mg | Fiber: 8g | Sugar: 46g | Vitamin A: 250IU | Vitamin C: 158mg | Calcium: 234mg | Iron: 1mg
All nutritional information is based on third-party calculations and should be considered estimates.
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