Am I the only one losing track of days this summer? We’ve been busy busy busy doing fun summer things and I swear yesterday felt like Saturday, and today I wake up and it’s Wednesday, and I’m confused and frazzled.
Not so frazzled that I can’t share this smoothie recipe with you, but frazzled enough that it took me forever to decide on breakfast once I realized we were out of pineapple and I couldn’t make this again today.
We spent yesterday at the Toledo Zoo, and I was so happy we made the drive down to see it! It was well worth the trip. They have a huge aquarium that has recently been renovated, and it was amazing. Tons of beautiful fish, awesome jellyfish, seahorses, crabs, and other sea creatures, and even a station where you could “pet” a sea urchin and a horseshoe crab. The boys had a great time. And we saw so many other animals as well – it was a perfect outing for the first week of summer.
Anyway, back to the recipe. This is my favorite smoothie right now. The peach and pineapple combination with a little bit of coconut milk is so light and refreshing, plus it’s so easy to make on busy summer days.
As peaches are not in season yet here in Michigan, I have been using frozen peach slices. One little drawback of the frozen peaches is that they tend to be on the tart side. Boo. To combat that, I have been adding a little bit of maple syrup. You can adjust the sweetener based on how ripe your fruit is – I would expect that if you have really ripe fresh peaches, you won’t need any sweetener.
If you do start with fresh fruit, I would still freeze it first to keep this smoothie extra frosty and refreshing!
Frosty Peach Pineapple Smoothie.
- 1 1/2 cup frozen peach slices
- 1 cup frozen pineapple chunks
- 1/2 cup unsweetened refrigerated coconut milk or non-dairy milk of your choice I used SO Delicious
- 1/2 - 1 Tablespoon maple syrup optional, adjust according to your taste
- unsweetened shredded coconut and chia seeds for on top optional
Place the frozen fruit in the blender. Let thaw slightly for about 10 minutes.
Add the coconut milk and blend on high until very smooth.
Taste and see if sweetener is needed, if so, add maple syrup, and blend again for a few seconds.
Pour into a glass and top with chia seeds and coconut.
Latest posts by Kelly Roenicke (see all)
- Homemade Dairy Free Ranch Dressing. - April 7, 2017
- Vegan Chocolate Truffle Easter Eggs. - April 5, 2017
- Chocolate Gingerbread Mug Cake (Gluten Free and Vegan). - March 30, 2017