With the weather warming up, I feel like I should be at the beach. But alas, I am 12-14 hours from anything even slightly beachy (assuming rocky shores along lakes don't count, and they DON'T). When temps creep above 70, all I really want is to be by the water with my toes in the sand, a cold drink in my hand, and to hear the lapping of waves in the distance.
Thankfully, this recipe takes care of one of those things. We developed this smoothie in our second year of The Scoop, and it was a huge hit. It has a very tropical feel to it, and can very easily convert into a tasty adult beverage with the addition of just a bit of coconut rum.
8 oz frozen pineapple chunks
2 tbsp shredded coconut
1/2 cup Vanilla Greek yogurt
1/2 cup orange juice
1 tbsp coconut syrup
1 tsp toasted coconut to top
To Make Daquiri:
Add your preferred coconut rum (Malibu, Cruzan, Parrot Bay, etc) to desired strength--you can replace part of the orange juice or yogurt if you want to maintain a nice semi-thick texture. A friend gifted me with some pineapple honey vodka that is also great in this.
Blend the first 5 ingredients (plus booze, if you're making the daiquiri version) on High until well combined and no large chunks remain. Then top with the toasted coconut*.
* to make toasted coconut, spread sweetened or unsweetened coconut flakes on a cookie pan, then place in a 350F oven for 5-10 minutes until golden brown.