Breakfast
Piña Colada Smoothie (Blender Required)
with coconut and pineapple
Prep & Cook Time: 5-10 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Almonds), Milk
- Vegetarian
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Chef
Nigel Palmer
In Your Box (serves 2)
- 5⅖ fl. oz. Coconut Milk
- 8 fl. oz. Vanilla Almond Milk
- 6 oz. Frozen Pineapple
- 5⅓ oz. Vanilla Greek Yogurt
- ⅔ cup Sweetened Flaked Coconut
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories990
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Carbohydrates86g
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Net Carbs75g
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Fat64g
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Protein13g
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Sodium440mg
Recipe Steps
You Will Need
- Ice
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare Ingredients and Blend
Place all ingredients in blender (reserve a large pinch of coconut flakes and 2 pineapple chunks for garnish). Blend on high 2 minutes, or until smooth.
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2 Add Ice and Blend
Add 2 cups ice and blend 1 minute until smooth.
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3 Drink Up!
Divide smoothie between two glasses, garnish with coconut flakes and pineapple chunks, and enjoy!
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