Ingredients:

  • 1/2 cup (120 ml) Plain Greek Yogurt (2% or higher)
  • 1/2 cup (120 ml) Unsweetened Coconut Water or Almond Milk
  • 1 teaspoon (5 ml) Fresh Lime Juice
  • 1/2 large (approx. 100 g) Cucumber, peeled and roughly chopped
  • 1/2 teaspoon (2 g) grated Fresh Ginger
  • 5 cups (225 g) Frozen Pineapple Chunks
  • 1 medium (approx. 110 g) Frozen Banana
  • 1 teaspoon (5 ml) Honey or Maple Syrup (optional)

Instructions:

  1. Prepare the Fresh Ingredients: Peel the cucumber (or leave the skin on for extra fibre) and chop it into 1-inch pieces. Grate the fresh ginger using a microplane. Squeeze the lime juice.
  2. Load the Blender Correctly: Start with the Liquids: Pour the Greek yogurt, coconut water (or almond milk), and fresh lime juice into the blender jug first. Add the Soft Ingredients: Add the chopped cucumber, grated ginger, and your chosen sweetener (if using).
  3. Introduce the Frozen Elements: Add the frozen pineapple chunks and the frozen banana pieces directly on top of the soft ingredients.
  4. Blend and Achieve the Perfect Texture: Secure the lid. Begin blending on a low setting to incorporate the liquids, then swiftly increase the speed to high. Blend for 45–60 seconds, or until the mixture is completely smooth and velvety. If the smoothie is too thick, add an extra tablespoon (15 ml) of coconut water/milk at a time and blend briefly.
  5. Serve: Pour the smoothie immediately into chilled glasses. Garnish with a slice of lime or a sprig of fresh mint, and enjoy straight away.