This smoothie will get you reminiscing of the sunshine pretty quickly. It's tropical, but has a unique matcha twist.
This isn't the first time we've dabbled into the world of matcha. Check out our Coconut Matcha Latte. And scoot over to that post if you want to learn a little more about matcha, its origins and potential health effects.
I will say that the addition of the pineapple makes a HUGE difference in this smoothie. When I first tested this recipe without the pineapples, it tasted like a cold version of the Coconut Matcha Latte mentioned above and had a strong matcha flavour - which is fine, but it needed a touch of sweetness. And so, historically, what fruit goes well with coconut? Pineapples. The pineapple makes it taste remarkably delicious and tropical. The addition of the spinach adds a beautiful deep green colour as well.
Tropical Matcha Green Smoothie
▸ ▹ Vegan, raw, gluten-free, oil-free, refined sugar-free, nut-free
Yield: 4 cups (2 large servings)
Prep Time: 5 min
Total Time: 5 min
1.5 cups (375 mL) light coconut milk from can
1 cup (250mL) unsweetened plant milk (I used soy)
2 frozen bananas
1 cup (245g) pineapple chunks, fresh or frozen
1 cup (30-40g) packed spinach or use de-stemmed kale leaves (I used half a cup of each)
4 (80g) medjool dates
2 Tbsp (30g) hemp seeds
1.5 tsp (7g) matcha powder
INGREDIENTS: Optional Toppings
Raw or roasted coconut flakes*
Blend in high-speed blender until well combined. Serve in a tall glass or in a bowl with desired toppings. Enjoy!
*I dry roasted my raw coconut flakes in a pan on high heat, continuously stirring until lightly golden and fragrant, about 3-5 minutes. Take it off the heat before it’s fully golden, as it continues to roast even after removed from the pan.
Variations: add vanilla extract, an orange, mango or any other tropical fruit of your choosing.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes