3 Tablespoons Coconut Oil
2 Tablespoons Coconut Butter
1 tsp Vanilla Bean Paste
3 Tablespoons Matcha
1 Pineapple – cored, peeled & sliced
2 Bunches Kale
2 Limes, peeled and sliced
6 Cups Coconut Water, to be added at the time of blending
For this smoothie pack, you will need to start by melting the coconut oil & butter together, then whisk in the matcha and vanilla.
Place a silicone mold on a small baking tray. Divide the coconut/matcha liquid evenly among your silicone mold. (I used the 1 tsp size from this set which made 12 coconut/matcha balls, two for each smoothie). Place the baking tray in the fridge for 30 minutes so they can set.
Divide the matcha/coconut balls evenly among six ziploc bags or six mason jars. Divide and add the other ingredients (except the coconut water) to each container. Seal and store in the freezer.
When ready to consume, add to a blender with 1 cup of liquid (I prefer coconut water for this one). Blend until smooth and drink immediately.
Keywords: breakfast meal prep, freezer smoothie packs, matcha smoothies