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Author Notes: This is exactly the type of sustenance I want when recovering from a cold or flu -- or anytime I need an easy pick-me-up. The pink peppercorns and fresh ginger give the smoothie a little kick in the pants and balance the natural sweetness of the pineapple and coconut milk. If you don’t have pink peppercorns, the smoothie is plenty tasty without them. —EmilyC
Food52 Review: This is delicious. It's a very sweet smoothie, but bursting with flavor. All of the ingredients really complement each other, with the pink peppercorns tying them all together. I think I would even add just a couple more next time to really get that pink peppercorn flavor, but for people wary of the pink pepper, it was perfect as is. It was spicy and tangy and a definite treat. I'm ready to go lie on the beach somewhere. —DeannaMarie
- 1 cup fresh (or frozen) pineapple chunks
- 1/2 cup orange juice
- 1/2 cup coconut milk (full-fat recommended)
- 1 teaspoon fresh ginger root, peeled and finely grated
- about 8 pink peppercorns, or to taste
- 1/2 cup to 1 cup ice cubes (can omit if using frozen pineapple)
- Place the first five ingredients in a blender, and blend until smooth. You can start with a lesser amount of peppercorns and add more to taste.
- Add the ice cubes, if using, and blend on high speed until smooth.
- Pour into a glass and enjoy.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Restorative Recipes