Eosinophilic Esophagitis Friendly Vegan Coconut Pineapple Smoothie

Total time5 min

Prep time5 min

Cook time0 min

4.8

(25)

Eosinophilic Esophagitis Friendly Vegan Coconut Pineapple Smoothie

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Ingredients

2 servings

1 ½ cups frozen pineapple chunks
1 medium ripe banana, peeled and frozen
1 can (13.5 oz) full-fat coconut milk
1 tbsp fresh lime juice
1 tsp maple syrup, or more to taste (optional)

For serving

toasted coconut flakes, for serving (optional)

Instructions

1
Add the frozen pineapple, frozen banana, coconut milk, and lime juice to a blender.
2
Blend on high speed until completely smooth and no chunks remain, about 45–60 seconds. Taste and blend in the maple syrup, if using.

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