Pineapple smoothie bowl- refresh your mornings !
This delicious green pineapple smoothie bowl is the kind of breakfast I really enjoy during this hot and humid New Zealand summer. It is a nice swap to my favorite watermelon strawberry smoothie as strawberries are not in season anymore. All my family is in love with this simple pineapple smoothie bowl. I love its tropical flavors from pineapple and banana. The creamy texture is naturally coming from avocado and dairy free milk – I love to use unsweetened vanilla almond milk from Almond Breeze made from the best California Almonds. Plus, the vanilla flavor makes this pineapple smoothie even better – taste like virgin pina colada.
Spirulina twist for a protein boost !
Did you know that spirulina contains 55% more protein than beef (by weight!). Isn’t that unbelievable ? Well, you can’t eat tons of it as it has a strong iodine flavor but a pinch in your morning smoothie bowl add a lovely green color while adding extra plant-based protein. I recommend adding between 1/4 teaspoon to 1 teaspoon for 2 pineapple smoothie bowl. This will load your smoothie bowl from 0.7 g to 2.8 g protein per bowl ! I love its flavor and I don’t care adding 1 teaspoon but my kids are picky eaters so I suggest starting low with 1/4 teaspoon and then increase regarding taste. I l
Frozen pineapple bowl
I highly recommend to prepare this Pineapple smoothie bowl the day before. I love to freeze the pineapple shells and serve my green pineapple smoothie inside the frozen pineapple shells. It keeps the smoothie frosty and cold. It is also much more beautiful and brings a simple breakfast to an adorable tropical retreat ! It remind my Fiji holidays 2 years ago.
Enjoy the lovely pineapple smoothie bowl and tell me what is your favorite toppings? Me, I really enjoy adding more fresh fruits like banana, pineapple, lots of coconut chips, pinch of chia seeds and dried freeze raspberries for the contrast of colors.
Watch the Pineapple Smoothie Bowl recipe video and make it now !
Pineapple smoothie bowl with spirulina
- The day before, cut your fresh pineapple half lengthwise. Cut cubes inside the pineapple shells. Remove the cubes of fresh pineapple flesh from the pineapple shells using a spoon. Make sure your discard the hard middle part. Place the pineapple chunks and juice into a zip plastic bag - you should have about 1 1/2 cup of pineapple chunks. Freeze overnight. Freeze the pineapple shells too if you want to serve your smoothie inside the pineapple shells.
- The next day, add the frozen pineapple pieces, banana slices, unsweetened vanilla almond milk, avocado and spirulina powder into the blender.
- Blend on low speed until smooth, thick and creamy - about 1 minute max. Adjust with extra vanilla almond milk , 1 tablespoon at a time, if you think the texture of your smoothie is too thick to your taste or if it does blend easily in your blender. You want to get a thick creamy texture almost like sherbet so don't add too much extra almond milk - no more than 3 tablespoons. It is better to stop the blender each 15 seconds, give a stir with a spoon and blend again until smooth. Too much extra almond milk will turn the smoothie too liquid/runny.
- Pour the pineapple smoothie into the frozen pineapple shells.
- Decorate with your favorite toppings. I suggest extra tropical fruits, pinch of chia seeds, coconut chips and dried freeze raspberries.
Nutrition panel is for one pineapple smoothie bowl (half pineapple filled with the smoothie, without the toppings).