Minted Pineapple Punch | Abel & Cole
Minted Pineapple Punch
Clock Image
Total: 15 mins
Tropical pineapple meets tingly mint in this fruity green smoothie, blitzed with soft baby spinach, nutty coconut flakes and creamy almond drink.
This recipe is a:
See this week's box.
228 kcal
(per portion)
Ingredients you'll need
  • ½ pineapple
  • A handful of mint, leaves only
  • 15g coconut flakes
  • 50g baby leaf spinach
  • 330ml ultimate almond drink
From your kitchen
  • A few ice cubes
You'll need
  • Blender
  • Measuring jug
Step by step this way
  • 1.

    Halve the pineapple and set half aside (see our tip, below, for using up the other half). Slice off the skin and use the tip of your knife to scoop out any woody eyes. Roughly chop the pineapple and pop it into your blender.

  • 2.

    Add the mint leaves, coconut flakes and baby leaf spinach to the blender. Pour in 330ml ultimate almond drink (save the rest for this week’s other smoothies) and add a few ice cubes. Blend till smooth and creamy. Serve straight away.

  • Tip

    Pineapple Express
    Depending on the size of your blender, you can use all of the pineapple in your smoothie. The nutritional values will be different and you may need to add some water or more ice cubes. Alternatively, cut your pineapple into thin slices and place on hot griddle pan for a few mins till caramelised. Serve with freshly chopped mint and dairy-free yogurt.

This recipe is from
See this week's box