Drinks · Part 1 of 3: Ingredients
Blue Spirulina Pineapple Coconut Smoothie in Minutes
- Prep
- Cook
- Total
- Serves
- 2
Few drinks look as striking as a teal blue smoothie, and this one tastes as good as it looks. Ripe banana, bright pineapple and fresh coconut blend into a smooth, tropical drink, finished with a frothy top and a few pieces of coconut around the rim of a clear glass.
This blue spirulina pineapple coconut smoothie is built on fresh fruit and fresh coconut, blended with ice and cold liquid until silky. Blue spirulina powder gives the vivid teal colour, while the banana and pineapple bring sweetness and body.
The method is simple: prepare the fruit and coconut, grate a little white topping, blend everything in one jug, then pour and garnish. Expect about fifteen minutes from start to finish, with no cooking involved. The result is a cold, thick drink that is best served straight away, when the colour is brightest and the froth still sits on top like a soft cap.
Ingredients
- 1 ripe banana, peeled and sliced into rounds
- 1 cup fresh pineapple, cut into cubes
- 1/2 cup fresh coconut flesh, cut into small pieces
- 1 tbsp white cocoa butter or butter block, grated, for topping
- 1 cup ice cubes
- 1 cup cold liquid, such as coconut water or milk
- 1/2 tsp blue spirulina powder
Why this recipe works
Blending everything together in one jug is what makes this drink work. The ice chills the fruit while the blades break down the banana, pineapple and coconut into a single smooth body. Running the blender until the mixture is fully smooth matters, because any remaining chunks sit at the bottom of the glass and interrupt the texture.
The colour develops as the spirulina disperses evenly through the liquid, which is why a thorough blend turns the mixture a vivid, even teal rather than patchy grey-green. Prepare the solid ingredients first and keep them small. Small, even pieces of pineapple and coconut blend quickly and evenly, which reduces the time the blender needs to run and keeps the drink cold.
Keeping the liquid cold helps the smoothie stay thick and refreshing from the first sip to the last. Because the ice is part of the blend, the drink thickens as it chills, and the froth on top forms from the agitation of the blades. Serving in a clear glass lets the teal colour show, which is the signature of the recipe.
Notes and substitutions
Choose a ripe banana with a few brown speckles on the peel. It sweetens the drink naturally and blends into a creamy base, so you will not need added sugar. Choose a pineapple that smells fragrant at the base and gives slightly under pressure, and cut it into cubes no larger than a bite so the blender can handle them without strain. Fresh coconut gives the most authentic flavour and texture.
Open it carefully, drain the water if you want, and cut the white flesh into small pieces. If you cannot find a fresh coconut, unsweetened shredded coconut works well, as explained in the substitutions. Blue spirulina powder should be a food-grade product, measured with a small spoon; a little goes a long way, so start with the amount listed and add more only if you want a deeper colour.
You need a glass blender jug with a secure lid, a sturdy cutting board, a chef's knife, a box grater and clear crystal glasses. A glass jug is preferable to plastic because it holds cold well and shows the colour clearly.
For the white topping, use a cocoa butter or firm, chilled butter block; both grate into fine shavings. If you use milk as the liquid, choose whole milk for body, which means the drink contains milk, while coconut water keeps it lighter and dairy-free if you also skip the butter topping.
- Fresh coconut flesh: Unsweetened shredded coconut, rehydrated in the liquid for 5 minutes
- Cocoa butter: Unsalted butter, very firm and chilled, grated
- Coconut water: Cold milk of your choice
Equipment
- Glass blender jug with lid
- Cutting board
- Chef's knife
- Box grater
- Clear crystal glasses