Beach Days are Fast Approaching
My favourite time to head to the beach are first thing in the morning when it’s still a little cool and quiet. Once the sun starts to bake the sand and everyone on it, I head for the shade or indoors. I don’t like to spend the whole day at the beach, but I like to be there at dawn and dusk. We’re not a sun-loving family, but love the ocean, the sand, and just a touch of sun. For beach days, something refreshing and fruity like a pineapple beach drink with a little mint is just the thing to bring along. When the sun begins to set, I’m out again, ideally with a few cocktails and small bites to enjoy with friends. We recap our day off from the every day grind, listen to the sound of the waves, and soak it all in. I’m working with Wayfair to bring you these two day to night pineapple beach drink recipes. A special drink in a thermos kept cold makes a day at the beach with friends that much more special. Here are a few ideas of how to make your day at the beach “all that and a bag of chips!”
Going Green in the Morning
These two recipes build off of one another. The 1st pineapple beach drink is for the early morning. It is a green smoothie to start the day. The second pineapple beach drink is for after hours. It takes the smoothie from day to night and becomes an evening cocktail.
The Beach Pleaser Green Smoothie, is tasty, summery and filling. If you don’t want to use coconut milk you can sub in some banana and a little juice or water.
- 2 cups of fresh spinach
- 1/2 cup of mint
- 1 fresh ripe pineapple peeled, cored and cubed
- 1 1/2 cups of coconut milk
- zest of 1/2 lime, optional
- Wash and trip the stalks off of the spinach. You do not need to dry the spinach. Wash mint and measure 1/2 cup of mint leave.
- In a blender, add spinach, mint and coconut milk. Blend the leaves and milk together until the leaves are broken down and smooth. Add the cubed pineapple and blend until fairly smooth.
- If you want your smoothie very cold, add a few ice cubes and blend again.
- Top your smoothie with some lime zest.
Not All Coconuts are Alike
There are all kinds of coconut milks and cream. There is the “milk” version that is like almond milk, oat milk or hemp milk. This thin version can be used but it will make your smoothie very thin. There is cream of coconut that is available in a liquor stores and is meant for cocktails like the classic Pina Colada, which has sugar added. For this recipe I used canned coconut milk that is usually for cooking curries and such.
This makes enough for 4 green smoothies. I recommend saving 1/3 of the mixture for your evening cocktail at the beach. Serve two green smoothies in the morning and save the rest for cocktail hour.
Useful equipment for your kitchen to make this smoothie go from the basic cutting board and a good knife, to a blender and ice crusher.
A cutting board with a moat like this to catch the juices isn’t just for carving meat. I love using it for fruit or tomatoes or cutting anything juicy so it doesn’t go all over the counter. A good knife is essential and when you are cutting large fruit like pineapple you need a large knife. Ideally a sharp large knife. If you want to get all fancy, and also not waste any of the pineapple consider a pineapple corer too. Essential is some kind of food processor or blender.
Store the rest of the smoothie (that will become the evening’s cocktail) in a glass jar in the fridge.