Coco Colada Recipe
Peaches, pineapple juice, nonfat vanilla frozen yogurt, banana, coconut, fresh yogurt.
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Ingredients
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Smoothie Base
Optional Garnish / Adjustments
Method
Prepare Fruit
Peel and slice
Peel the banana and break into large chunks. If using fresh peaches, wash, pit, and slice enough to measure 1 cup. If using frozen peaches, measure directly from the freezer.
Measure juices and yogurts
Measure 3 fl oz pineapple juice, 1 cup nonfat vanilla frozen yogurt, and 1 tablespoon fresh plain yogurt. Keep the frozen yogurt slightly softened (leave at room temperature 2–3 minutes) for easier blending if very hard.
Blend
Add the banana chunks, peaches, pineapple juice, nonfat vanilla frozen yogurt, and the tablespoon of fresh yogurt to a blender.
Add the shredded sweetened coconut and 4 ice cubes to the blender to help chill and thicken the smoothie.
Secure the blender lid and blend on medium-high for 30–60 seconds, or until the mixture is completely smooth and creamy. Stop and scrape down the sides with a spatula if needed, then blend another 10–15 seconds.
Taste the smoothie. If you prefer it sweeter, add up to 1 teaspoon honey or agave and blend briefly to combine. If it's too thick, add 1–2 tablespoons pineapple juice and blend until you reach desired consistency.
Serve & Garnish
Pour the smoothie into a chilled tall glass (about 12–16 oz capacity).
Garnish with a pineapple wedge on the rim and sprinkle the top with 1 teaspoon coconut flakes or toasted coconut.
Serve immediately with a straw.