Go Back
–+ servings
Green smoothie in a glass with a glass straw in it and lime to the side.
Print

Coconut Pineapple Kale Smoothie with Soy Milk

This vegan tropical smoothie tastes like vacation in a glass while still being super nutritious for breakfast! With just a few simple ingredients like soy milk, pineapple, coconut flakes, banana and kale (or spinach), this simple smoothie comes together in just 5 minutes with the help of a high speed blender.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword breakfast, pineapple coconut tropical smoothie, plant-based, smoothie, snack, tropical smoothie, vegan breakfast, vegan snack, vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 470kcal
Author Lauren McNeill, RD

Equipment

Ingredients

  • 1 frozen banana
  • 1 cup diced frozen pineapple
  • 1 cup kale or spinach fresh or frozen both work well
  • 2 tbsp hemp seeds
  • 2 tbsp unsweetened coconut flakes
  • 1/2 lime, juiced
  • 1 cup soy milk
  • water to blend (optional, as needed)

Instructions

  • Add all ingredients to a high speed blender and blend until smooth.
    Kale, pineapple, coconut flakes, hemp seeds and soy milk in a smoothie jug.

Nutrition

Serving: 1g | Calories: 470kcal | Carbohydrates: 59g | Protein: 18g | Fat: 22g | Fiber: 8g
QR Code linking back to recipe