Tropical Green Smoothie

This Tropical Green Smoothie is packed with vibrant and bright flavor. It’s the perfect blend of hydrating coconut water, sweet pineapple, juicy mango, creamy banana, and zesty lime. One sip and you’ll feel like you’ve been instantly transported to a beautiful beach as you bask in the warm sun.

Does anyone remember JJ Smith’s Green Smoothie Clenase? That was my first introduction to green smoothies. I can’t believe that was over 10 years ago!?

Initially I was skeptical about adding spinach to a smoothie. It didn’t sound like it would taste good at all. But I was totally wrong!

Green smoothies are delicious, and with the right blend of ingredients, you can’t even taste the leafy greens. I promise that you’ll love this tropical green smoothie and make it part of your regular breakfast rotation.

If you’ve never had a green smoothie before, then you’re in for a treat. Tropical fruits are my favorite to use when making green smoothies.

It creates the most refreshing drink that’s packed full of nutrients and good-for-you ingredients.

I drink smoothies every single day. They’re an easy way to get a serving of fruits, vegetables, protein, and healthy fats, depending on what you add to your smoothie.

Plus, it only takes a few minutes to prep and blend. Easy peasy.

Tropical green smoothie ingredients

Coconut water: Coconut water has a slightly sweet and nutty flavor. It’s packed full of nutrients and has a high level of electrolytes, which can aid in hydration. You can use plain filtered water or milk (such as unsweetened almond milk) if you prefer.

Spinach: I recommend using baby spinach for this recipe. I like to rotate my greens though, so sometimes I use green kale instead.  

Pineapple: I recommend using frozen pineapple for this recipe, which helps thicken up the smoothie and keeps it cold. Pineapple is a good source of vitamin C, rich in antioxidants, and can help aid digestion.

Mango: I recommend using frozen mango for this recipe to keep the smoothie cold. Mango is also a good source of vitamin C and contains immune-boosting nutrients.

Banana: I recommend using frozen banana for this recipe. I like to cut my ripe bananas into slices and store them in a freezer-safe container for smoothies.

You only need 1/2 frozen banana to make this smoothie. This helps create a creamy consistency and provides extra sweetness.

Lime: I recommend using freshly squeezed lime juice for this smoothie. It adds a tangy, bright flavor that complements the other fruits.

I don’t recommend using bottled lime juice as this will make your smoothie taste dull. Fresh is always best.

Unsweetened shredded coconut: I love the subtle hint of coconut in this tropical smoothie. This provides a source of fibre and healthy fats.

Hemp seeds: These are a good source of protein and omega-3 fatty acids.

Tips for making this tropical green smoothie

I highly recommend using a high-powered blender, such as a Vitamix. This helps ensure that everything comes together quickly, and your smoothie will be extra smooth.

If you’re not using a high-powered blender, then you can blend everything in stages. Start by blending the coconut water, lime juice, and spinach together until smooth.

Then add the frozen fruit, shredded coconut, and hemp seeds. Blend again until super smooth.

If your smoothie isn’t blending well, or you prefer a thinner smoothie, add some extra water as needed.

Substitutions and suggested adaptions

• Use green kale instead of spinach.
• Use milk or filtered water instead of coconut water. An almond coconut milk blend would taste delicious in this smoothie.
• Keep it vegan by using non-dairy milk if you’re not using water.
• If you want to make this smoothie without banana, leave it out or use 1/4 ripe avocado instead.
• Increase the protein by adding a scoop of your favorite protein powder. I like vanilla for this smoothie.
• Use ground flaxseeds or chia seeds instead of hemp seeds.
• Add a teaspoon of spirulina or barely grass juice powder to boost the superfood profile in this smoothie.
• If you use fresh fruit instead of frozen, add 4-5 ice cubes while blending to make the smoothie cold.
• If you don’t like pineapple, use extra mango or add 5 frozen strawberries instead.
• If you don’t like mango, use extra pineapple instead.
• If you don’t have fresh lime juice, use lemon instead.
• If you like a sweeter smoothie, add a little bit of honey, agave, or pure maple syrup.

Meal prepping and storing smoothies

Prep smoothie packs for the freezer: Add the frozen fruit and dry goods to a freezer-safe container. This includes the spinach, pineapple, mango, banana, shredded coconut, and hemp seeds.

When you’re ready to make your smoothie, dump the ingredients into your blender and add the liquids (coconut water and lime juice), and blend until creamy and smooth.

Storing your smoothie: This smoothie tastes best immediately after blending it. If you can’t drink it right away, it will keep up to 24 hours in the refrigerator in an airtight container.  

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