Thai · Breakfast
Pineapple Ginger Turmeric Smoothie
Blended fresh pineapple, ginger, turmeric, and coconut milk into a bright, anti-inflammatory Thai vegan smoothie.
$
5 minsPrep
0 minsCook
5 minsTotal
EasyLevel
Nutrition per serving
520Calories
12gProtein
38gFat
38gCarbs
22gSugar
7gFiber
85mgSodium
0mgChol
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Instructions
1
Prep
Measure 400g pineapple chunks, 600ml coconut milk, 40g hemp seeds, 30g chia seeds, 30g ground flaxseed, 2 tbsp grated ginger, 1 tsp turmeric, 0.5 tsp black pepper, 2 tbsp lime juice, and 8–10 ice cubes if using fresh pineapple.
2
Bloom
Add pineapple, coconut milk, hemp seeds, chia seeds, flaxseed, ginger, turmeric, black pepper, and lime juice to a blender. Add ice if using fresh fruit.
3
Finish
Blend on high speed 60–90 seconds until completely smooth and frothy. Check consistency; add a splash more coconut milk if too thick, then blend 10 seconds more until silky.
4
Plate
Pour into 2 tall glasses and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) fresh or frozen pineapple chunks
- 600ml (2 1/2 cup) full-fat coconut milk
- 40g (1.4 oz) hemp seeds
- 30g (1.1 oz) chia seeds
- 30g (1.1 oz) ground flaxseed
- 2 tbsp fresh ginger
- 1 tsp ground turmeric
- 0.5 tsp freshly ground black pepper
- 2 tbsp fresh lime juice
- 8 ice cubes