Strawberry Fruit Smoothie Recipe

Hull and slice strawberries

Rinse the strawberries under cold water and pat dry. Remove the green tops (hull) and halve larger berries so you have approximately 1.5 cups packed slices.

Prepare banana

Peel the banana and break into 1–2 inch chunks. If you prefer a colder, thicker smoothie, use a frozen banana or freeze the chunks for 1–2 hours beforehand.

Layer ingredients in blender

Add pineapple juice (3 cups) and orange juice (1/2 cup) to the blender first (liquids on bottom help blades move). Then add the strawberries, banana chunks, shredded coconut, and Greek yogurt if using. Add ice cubes on top.

Sweeten (optional)

Taste the juices if desired. If you prefer a sweeter smoothie, add up to 1 tablespoon honey or maple syrup. Remember sweetness can vary with fruit ripeness.

Blend until smooth

Start the blender on low for 10–15 seconds to combine, then increase to medium-high and blend for 30–60 seconds until the mixture is smooth and slightly frothy. If the smoothie is too thick, add up to 1/4 cup more pineapple or orange juice and blend again. If too thin, add a few more ice cubes or 1/4 cup frozen banana and pulse until desired thickness.

Pour the smoothie into two tall glasses (or one large). Garnish each with a strawberry half, a sprinkle of toasted coconut flakes, and a mint leaf if using. Serve immediately with a straw.

Storage note: Best consumed fresh. If needed, refrigerate in a sealed container for up to 24 hours. Re-stir or re-blend briefly before serving as separation may occur.