Ingredients:

  • 2 cups (60g) fresh baby spinach (tightly packed)
  • 1 tsp (5g) freshly grated ginger
  • 1 cup (160g) frozen mango chunks
  • 1 cup (160g) frozen pineapple tidbits
  • 1 frozen banana (120g), peeled and sliced before freezing
  • 1 cup (240ml) unsweetened coconut milk
  • ½ cup (120ml) pure coconut water

Instructions:

  1. Add the coconut milk, coconut water, baby spinach, and grated ginger to the blender. Blend on high for 30–45 seconds until the mixture is a vivid, consistent green with no visible leaf fragments.
  2. Add the frozen mango, frozen pineapple, and frozen banana slices to the blender.
  3. Start the blender on low and quickly increase to high. Blend for 60 seconds until the smoothie reaches a thick, glossy, pale green cream consistency. If too thick, add coconut water 1 tablespoon at a time.