These fruity, creamy Tropical Green Smoothies are a super delicious way to get some nutritious spinach into your diet (but I promise you won’t even taste it)!
Since tomorrow is St. Patrick’s day, I’m thinking green, but I’m thinking good-for-you green this year. I am totally obsessed with these gorgeous green smoothies right now. With the banana, pineapple, and coconut, it tastes like being on vacation, and I love that I’m having spinach too!
Did you know that spinach is considered a superfood? It’s full of vitamins and minerals and has many health benefits. I actually love it and eat it often. I’ve got several recipes here on the blog that use it, like my Spinach Salad, Spinach Dip, Stuffed Shells, and Italian Wedding Soup.
But spinach in a sweet and creamy drink for breakfast? It sounds a little weird, right? Maybe…but it’s SO, SO GOOD and each smoothie has one cup of spinach. What a great way to get in a serving of veggies!
And I am not kidding one bit when I say that you don’t even taste the spinach in these smoothies. All you taste is the tropical combination of banana, pineapple, and coconut – kind of like a pina colada, but a healthy one!
In fact, I’ll bet even some serious spinach haters would love one of these smoothies!
INGREDIENTS YOU NEED:
- Almond milk (I use unsweetened vanilla)
- Yogurt (I use non-fat vanilla)
- Frozen banana
- Frozen pineapple
- Sweetened shredded coconut
- Fresh baby spinach
EQUIPMENT NEEDED:
- Blender
HERE’S A QUICK LOOK AT HOW TO MAKE TROPICAL GREEN SMOOTHIES:
TIPS & TIDBITS:
- You can replace the almond milk with your favorite milk. Coconut milk would be awesome!
- Regular or Greek yogurt can be used – non-fat, low-fat or full-fat.
- I use sweetened shredded coconut because I think it adds the perfect amount of sweetness; unsweetened coconut works too.
- If you want some extra sweetness, add a bit of maple syrup or your favorite sweetener.
- Fresh baby spinach has a delicate flavor and the tender leaves and stems blend in easily. Regular spinach also works, but I would suggest removing the thicker stems.
- I always use frozen fruit in my smoothies so they are thick and frosty. You could also make this with fruit that hasn’t been frozen. It’ll just have a much thinner consistency.
- Feel free to add extras like chia seeds, ground flaxseed, or oats. You may need to add a little more milk if you do.
- This recipe makes two 12-ounce smoothies – or one large smoothie – up to you!
These smoothies are an excellent quick and easy breakfast or a healthy afternoon snack any time of the year. They’re sure to become a favorite of both grown-ups and kids alike!
I hope you try this recipe for Tropical Green Smoothies and love it as much as I do. Thanks for visiting today!
Tropical Green Smoothies
Ingredients
- 1 cup unsweetened vanilla almond milk
- ½ cup non-fat vanilla yogurt
- 1 frozen banana
- 1 cup frozen pineapple
- ¼ cup sweetened shredded coconut
- 2 cups fresh baby spinach
Instructions
- Place all ingredients in a blender and blend until smooth. If needed, add more almond milk to thin out. Serve immediately.
Notes
- You can replace the almond milk with your favorite milk. Coconut milk would be awesome!
- Regular or Greek yogurt can be used – non-fat, low-fat or full-fat.
- Unsweetened coconut can be used instead of sweetened.
- For extra sweetness, add a bit of maple syrup or your favorite sweetener.
- If you use regular spinach instead of baby spinach, be sure to remove the thick stems.
- You can use fruit that isn’t frozen. The smoothies will have a thinner consistency.
- Feel free to add extras like chia seeds, ground flaxseed, or oats. You may need to add a little more milk if you do.
- Banana Pineapple Smoothie
- Strawberry Banana Smoothie
- Banana Cocoa Oat Smoothies
- Peach and Oat Smoothie
- Homemade Pineapple Julius
If you made this or any of my other recipes, take a photo and tag @nowcookthis on Instagram and hashtag it #nowcookthisrecipes.
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