AIP Friendly Carob-Coconut Pineapple Mango Smoothie
Tropical fruit and creamy coconut come together in this thick, vibrant smoothie that feels more like a treat than a health drink. Full-fat coconut milk gives it a luscious, almost milkshake-like body, while frozen mango and pineapple bring natural sweetness and a bright, sunny flavor that makes it genuinely hard to stop sipping. Carob powder adds a gentle, earthy depth that works surprisingly well with the fruit — and since it's naturally free of the compounds found in cacao, it fits right into an autoimmune-friendly routine without any substitution gymnastics. A little freshly grated ginger ties everything together with a subtle warmth that keeps the flavor interesting from first sip to last. The whole thing comes together in under two minutes and makes two generous servings, so it's just as good for a quick solo breakfast as it is for sharing. If you like it a touch sweeter, a drizzle of honey blends right in.
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Learn more →Ingredients
2 servings
- 1 cup frozen mango chunks
- 1 cup frozen pineapple chunks
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp carob powder
- 1 tsp fresh ginger, peeled and grated
- 1 tbsp honey (optional)
Can be omittedhoney
Instructions
- 1
Add the frozen mango, frozen pineapple, coconut milk, carob powder, grated ginger, and honey (if using) to a blender.
- 2
Blend on high speed for 45–60 seconds, until completely smooth with no visible fruit chunks remaining. The smoothie should be thick enough to coat a spoon but still pourable; if it is too thick, add 2–3 tbsp of water and blend for another 10 seconds.
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