Have you ever sat in your home in the middle of the winter and wished you were sitting on a warm and tropical beach? The holiday season always eases me into the winter but come January and February I’m ready for the warm weather to return.
Another thing January brings is a new list of goals and resolutions. This year, I am determined to lose body fat and to develop the healthiest of lifestyles before having children. Last year I came to the big realization that sweets are a downfall for me and can affect my dieting efforts in a negative way. One way to stay on track and to fulfill my cravings for sweets is to make a smoothie.
At 340 calories (7 Weight Watchers Points Plus), my Toasted Coconut and Pineapple Smoothie is the perfect protein packed drink, any time of year. ** Please note that you can lower the fat and calories immensely by using a fat free tropical flavored yogurt instead of 2% Greek yogurt as I have in this recipe.
To start, you’ll want to toast your coconut. Now you can either toast up just the coconut needed for the recipe or you can toast up a large batch and them save the toasted coconut for multiple uses.
To toast the coconut, add the coconut to a medium saute pan and heat on medium.
Stir occasionally as the coconut begins to toast. It will take about 10 minutes for the coconut to fully toast. Make sure to watch the coconut so as not to burn it.
With your coconut toasted, it’s time to make your smoothie!
In a blender, combine yogurt, mango, pineapple, Silk Pure Almond Unsweetened Original, and 1 tbsp toasted coconut.
Now if you’re really looking for a taste of the tropics, I like to a 1/4 tsp of imitation rum flavoring to my smoothie.
Blend until smooth and serve in a fun glass.
As a final touch, add the final tbsp of toasted coconut to the top of your smoothie.
As you enjoy your smoothie, don’t hold back on closing your eyes and allowing each sip to take you closer and closer to the beach.
This post is also featured on WIAW.