Pineapple Matcha Smoothie
Who needs coffee? Get your caffeine and breakfast altogether in this healthy, flavorful pineapple matcha smoothie.
Prep Time5 mins
Total Time5 mins
Servings: 1 smoothie
- 1/2 cup fresh or canned pineapple in juice (8-ounce can; see notes)
- 1/4 cup 100% pineapple juice (see notes)
- 1 cup baby spinach
- 1/2 - 1 teaspoon matcha powder, or to taste (I used 1 teaspoon)
- 1 teaspoon coconut oil, melted and cooled (optional)
- 2 teaspoons fresh squeezed lime juice
- 1 tablespoon coconut butter, melted and cooled (optional)
- 1/4 - 1/2 cup oat milk, or dairy/non-dairy milk of choice
- A handful of ice cubes for frothiness (optional)
Place the pineapple, juice, spinach, matcha, coconut oil, lime juice, coconut butter (if using), 1/4 cup milk, and ice in a blender.
Turn on low speed to chop the pineapple and spinach, then very slowly increase the speed until you have a smooth funnel of ingredients on high speed. Puree until smooth. If you want to thin out the smoothie, add an additional 1/4 cup milk.
If using canned pineapple, add approximately 1/4 cup juice from the can (which should basically be all the juice from an 8-ounce can). If using fresh pineapple, you’ll want to add 1/4 cup 100% pineapple juice.
You don’t need to add the coconut butter, but it adds a rich, sweet coconut flavor that makes this more of a pineapple coconut matcha smoothie. I highly recommend! Make sure it’s melted before adding or you’ll wind up with little bits of coconut butter swimming in the smoothie. If you want to cut back on the fat/calories a bit, you can use ONLY the coconut butter, omitting the oil.
Calories: 98kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 24mg | Potassium: 279mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2815IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 1.1mg