Corn and Pineapple Smoothie

By The Weiser Kitchen
July 15, 2014
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Author Notes: Sunshine yellow is a fun way to start any morning. This smoothie works fine with frozen corn, but it's out of this world with farm-fresh corn cut right off the cob, super sweet and inexpensive and plentiful. You can even make it the night before and freeze it in small plastic-coated cups and send everyone off with it in the morning.
The Weiser Kitchen

Serves: 3

  • 2 cups frozen or fresh pineapple chunks
  • 1 1/2 cups frozen corn or kernels scraped from 3 fresh corn cobs, corn juices reserved
  • 1/4 cup coconut milk powder
  • 3 tablespoons coconut nectar, or more to taste
  • 1 1/2 cups refrigerated, sweetened vanilla coconut milk
  • 6 large ice cubes
  1. Combine the pineapple, corn, coconut milk powder, coconut nectar, coconut milk, and ice in a blender and blend until completely smooth. Serve immediately.

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