These Tropi-Kale Smoothies are a tropical take on the classic green smoothie, complete with pineapple, coconut milk, and of course, kale!
The great thing about kale is you can freeze it for smoothies, so it virtually never goes bad. And the great thing about cooking up kale for two whole weeks is our freezer is PACKED with kale. The tulip-man likes to say I’m a hamster because I hoard everything (which, do hamsters even do that??), but I like to think of it as being thrifty.
We made Two-Toned Kale Smoothie Bowls last week, packed with berries and eaten with a spoon, but these pineapple and kale smoothies (tropikale…get it?!) are the smoothie bowls’ exotic cousin, full of pineapple and coconut!
Oh lord, the coconut. I bought a whole coconut, partly because it was only 1 euro, but mostly because I thought a halved coconut, inconspicuously in the background of these smoothie photos, would look stellar. And I was too preoccupied with how stellar these coconut photos would look that I failed to think of how I might go about opening the coconut.
Well YouTube says to just tap around the perimeter with a hammer until it breaks open. Easy enough. But of course the tulip-man has every tool except a hammer. So in my Friday’s best (i.e. pajamas), I took to that coconut with my cast iron skillet, tapping away. Tapping. Tapping. Frustration. Tapping. Pounding. Throwing.
Well I didn’t get the damn thing open. And I sincerely hope all my ruckus didn’t draw the attention of our neighbors, who would surely think the tulip-man had just imported a girlfriend from looney land.
But nevertheless and halved-coconut-less, these pineapple kale smoothies turned out pretty stellar.
- 1 ½ cups chopped kale 90 g, frozen if possible
- 2 cups chopped pineapple 330 g, frozen if possible
- 1 banana chopped and frozen if possible
- 1 orange
- 1 cup light coconut milk*
- Ice as needed
- Blend all ingredients, adding a handful of ice if you’re using fresh, unfrozen ingredients. Enjoy!
Hi, I’m Sarah!
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