Frozen pineapple and banana blend straight into a thick, spoon-standing base, with fresh spinach folded in for color and a boost of greens you won't even taste. Coconut milk gives the whole thing a creamy, tropical depth without weighing it down. Once it's poured into bowls, fresh pineapple, sliced banana, gluten free granola, shredded coconut, and a scatter of chia seeds turn it into something you actually want to dig into with a spoon. It's cold, bright, and a little indulgent-feeling despite being built entirely from fruit and pantry staples. This one's an easy, no-fuss breakfast to keep on repeat, and it fits neatly into a vegan kitchen with zero hassle.
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Add the frozen pineapple, frozen banana, spinach, and coconut milk to a high-powered blender. Blend on high, using a tamper or stopping to scrape down the sides with a spatula, until completely smooth and thick — the base should hold a spoon upright and not pour freely.
Taste the base and blend in the honey, if using, until incorporated.
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