3 cups frozen pineapple

2 soft, ripe pears, chopped

1 1/4 cups coconut milk (or any dairy-free milk)

1 tbsp fresh lemon juice

1/2 tsp celery seeds (optional)

1/2 cup raspberries for a pink layer (optional)

Pinch of turmeric powder for a yellow layer (optional)

Coconut yogurt (for topping, optional)

Shredded coconut (for topping, optional)

Cook Mode Prevent your screen from going dark

Combine the frozen pineapple, chopped pears, coconut milk, lemon juice, and celery seeds (if using) in a blender. Blend until smooth and creamy. If you prefer a thinner consistency, add more milk as needed.
For Layered Presentation (Optional): Separate about 1/2 cup of the smoothie mixture and blend it with raspberries for a pink layer. Mix a pinch of turmeric powder into another 1/4 cup of the smoothie mixture for a yellow layer.
Assemble the Layers: Carefully layer the smoothie by pouring each layer one at a time. Use the back of a spoon to gently pour each layer on top of the previous one to maintain clean lines.
Add Toppings: Top the smoothie with coconut yogurt and shredded coconut, if desired, for extra creaminess and texture.
Serve Immediately: For maximum freshness and the best anti-inflammatory benefits, serve the smoothie immediately.

Customize the smoothie with other fruits like bananas or green grapes (instead of pears) for different flavors and textures.

Add a scoop of protein powder or a handful of spinach to make it a more filling meal replacement.

If you’re sensitive to coconut, swap the coconut milk for almond milk or any plant-based milk of your choice.

For added nutrition, blend in a handful of spinach or kale without altering the flavor much.

If you like your smoothie sweeter, you can add a drizzle of honey or maple syrup.