The tiniest downside—albeit a very tiny one in my book—about being pregnant on a beautiful beach in Mexico is your inability to indulge in an icy cold beer or cocktail while you lounge away. So on our trip I lost no time in ordering that pre-drinking-age standby, the virgin piña colada. I honestly think the last time I had a piña colada may have been in Hawaii when I was in high school. Long time ago. There’s rarely been a time since then on vacations where I would choose a piña over something else, despite my love for that perfect tropical combination of coconut and pineapple. But I have to say it was a total guilty pleasure. Since we’ve been home I’ve turned to making a healthier smoothie version, and I can’t get enough.
Piña Colada Smoothie
1 cup ripe fresh pineapple, frozen
1 large banana, frozen
1/2 cup light coconut milk
1/3 cup of almond milk
A splash of pineapple juice
1/4 cup of unsweetened coconut flakes
A handful of ice
Add the liquids to a blender, then top with fruit, ice, and coconut flakes. Blend until smooth.