Vegan tropical smoothie with pineapple, spirulina and coconut water

Vegan tropical smoothie with pineapple, spirulina and coconut water: fruity, green and quickly blended with banana, spinach, ginger and chia seeds.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 160 kcal per serving
• Protein: 4 g
• Fat: 2 g
• Carbs: 32 g

Ingredients

• 200g pineapple (fresh or frozen)
• 1/2 banana (frozen)
• 250ml coconut water
• 1 handful of baby spinach
• 1 tbsp chia seeds
• 1 cm ginger root
• 1 tsp spirulina powder

Method

You’ll need: blender · chopping board · knife

1. If you're using fresh pineapple, cut it into chunks. Peel the ginger and have the banana ready, ideally cold or frozen.
2. Put the pineapple, banana, coconut water, baby spinach, chia seeds, ginger and spirulina in the blender.
3. Blend everything vigorously until the smoothie is smooth, creamy and evenly green. If needed, scrape the mixture off the sides in between.
4. If the smoothie is too thick, blend in a little more coconut water. If it's too runny, a few ice cubes add chill and texture.
5. Taste briefly: if the spirulina is too dominant, a little more pineapple rounds off the flavour.

Good to know

A smoothie like this tastes like sunshine in a glass. Fresh, lightly creamy and with a gentle ginger kick. Ideal when you want something quick and green.

Swaps

Pineapple → mango (also provides vitamin C and carotenoids). Baby spinach → kale (more vitamin K and a stronger flavour). Coconut water → unsweetened almond milk (milder, creamier, with less sugar). Chia seeds → ground linseed (fibre and omega-3 fatty acids).

Allergens

Naturally free from gluten and soya. Chia seeds don't agree with everyone; for children use a mild amount, and during pregnancy only use spirulina of tested quality.

Dairy-free recipes