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Golden Turmeric Smoothie - Bright, Creamy, and Comforting

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 1 cup frozen pineapple chunks (or mango)
  • 1 small ripe banana (frozen if you like it extra thick)
  • 1 cup unsweetened coconut milk (carton or light canned), plus more to thin
  • 1 teaspoon ground turmeric, or 1-inch piece fresh turmeric, peeled
  • 1/2 teaspoon ground ginger, or 1-inch knob fresh ginger, peeled
  • 1/4 teaspoon ground cinnamon
  • 1–2 teaspoons honey or maple syrup, to taste (optional)
  • 1 tablespoon almond butter or cashew butter (optional for creaminess)
  • 1/2 teaspoon vanilla extract
  • 1 small pinch black pepper (about 1/16 teaspoon)
  • 4–6 ice cubes if using fresh fruit

Instructions
 

  • Prep your produce: If using fresh ginger or turmeric, peel them with a spoon to remove the thin skin. Roughly chop so your blender handles them easily.
  • Layer the blender: Add coconut milk first, followed by pineapple, banana, nut butter, turmeric, ginger, cinnamon, vanilla, black pepper, and sweetener if using.
  • Blend until smooth: Start on low to break up the frozen fruit, then increase to high for 30–45 seconds. Blend until silky and uniform in color.
  • Check thickness: If it’s too thick, add a splash more coconut milk and blend again. For a colder smoothie, toss in a few ice cubes and pulse.
  • Taste and adjust: Add a touch more honey or maple if you prefer it sweeter. For extra warmth, sprinkle in a pinch more cinnamon.
  • Serve immediately: Pour into a chilled glass. For a finishing touch, dust the top with cinnamon or turmeric and add a squeeze of lemon for brightness.