- 2 and 1/2 cups banana chunks
- 3/4 cup pineapple juice
- 1/2 cup orange sections
- 1/2 cup plain non-dairy yogurt
- 1 tablespoon flaked coconut
- 2 tablespoons orange juice concentrate, thawed
- 8 ounces canned pineapple chunks, undrained
Note: Pretty much across the board for this recipe, I recommend organic ingredients, which won't be sweetened with bone-char sugar. That goes for the pineapple juice (try R.W. Knudsen or Lakewood), the coconut (try Woodstock Farms), the orange juice concentrate (Cascadian Farm is a good bet), and the canned pineapple (two to try: Whole Foods 365 or Native Forest).
4 servings (1 cup), Calories 177
Amazingly sweet from the fruit, so you'll hardly believe there's no sugar or agave added. This was much like a homemade Odwalla smoothie - the same thick, richness, but fresher. Definitely use yogurt rather than a non-dairy milk - it adds an extra layer of creaminess that is the icing on the liquid cake. Little tidbits of coconut top it all off to make you feel like you're on a tropical beach.