Ingredients:

  • 2 cups (250 g) Frozen Pineapple Chunks
  • 1 cup (240 ml) Coconut Water (or unsweetened almond milk)
  • 1/2 cup (120 g) Plain Greek Yogurt (0% or 2% fat)
  • 1/2 inch piece (approx. 5 g) Fresh Ginger, peeled
  • 1 tablespoon (15 ml) Fresh Lime Juice
  • 1 teaspoon (5 ml) Honey or Maple Syrup (optional)
  • 1/8 teaspoon Pinch of Fine Sea Salt

Instructions:

  1. Prep and Measure: Gather all ingredients. Peel the ginger and slice off a half-inch piece. Juice the lime to ensure the precise measurement is ready.
  2. Load the Blender (The Proper Way): Pour the coconut water (or milk) into the blender jug first. This protects the blades and ensures the liquid is in place to grab the solid ingredients.
  3. Add Soft and Medium Solids: Add the Greek yogurt, fresh lime juice, ginger, honey (if using), and the tiny pinch of salt into the blender jug over the liquid.
  4. Add the Frozen Fruit: Top the mixture with the frozen pineapple chunks.
  5. Initial Blend: Secure the lid tightly. Start blending on a low speed (usually 'Pulse' or Speed 1) for 15 seconds to break up the frozen chunks. This prevents shocking the motor.
  6. Achieve Creaminess: Increase the blender speed to medium-high. Blend continuously for 30–60 seconds, using the tamper (if available) to push down the frozen fruit into the blades until the mixture looks completely homogenous and smooth, with no ice chunks remaining.
  7. Check Consistency and Adjust: If the smoothie is too thick and the blades are struggling, add liquid (coconut water) one tablespoon at a time until the mixture flows freely. If it is too thin, add 1/4 cup (30g) of extra frozen pineapple.
  8. Taste and Serve: Taste the smoothie. Adjust for sweetness (add more honey) or acidity (add a squeeze more lime). Pour immediately into chilled glasses.