My husband and I have started watching the first season of Hawaii 5-0. He likes the action and I love getting glimpses of the island I’m from. Each night I get reminded of my hometown and needless to say, Hawaii has been on my mind a lot lately. Not a bad thing to be thinking of, I’d say!
My family and I love smoothies, so I made them this treat with a tropical twist! Pineapple, coconut, and mango are some of the yummy fruits used in this drink. I even added some tapioca pearls, which is commonly used in those popular bubble tea/smoothie drinks in Hawaii.
Tapioca pearls are made from tapioca starch, which is derived from the cassava root. It’s an ingredient commonly used in Asian desserts and drinks. They have a chewy texture and little to no flavor on their own. Also referred to as boba, these can be found in most Asian markets or ordered online. Be sure to buy the special, extra-large bubble tea straws too!
I added some pearls to our smoothies, but it’s totally optional, as it only adds to the texture, not taste.
After cooking the tapioca, you’ll need to put them in a sweet syrup to keep them soft and add some flavor. Add a spoonful to the bottom of each glass.
Top with your strawberry puree and then add some smoothie mixture. When the glass is 3/4 full, add another dollop of puree and then finish with the smoothie mixture.
Garnish with fresh fruit or a sprinkle of toasted coconut! This is the perfect treat to welcome the warmer weather. I hope you enjoy it, friends!
- 4-5 cups water
- ½ cup large tapioca pearls
- 2 tbsp water
- 2 tbsp pure maple syrup
- 1 cup strawberries, cleaned and hulled
- 1 tbsp pure maple syrup, optional
- 2 bananas, in chunks (preferably frozen)
- 1 cup frozen mango chunks
- 1 cup fresh pineapple
- 1 cup unsweetened coconut milk
- 1 cup fresh orange or pineapple juice, unsweetened almond milk can be used for less sugar.
- garnish with pineapple wedges, whole strawberries, or shredded coconut, optional
- Cook tapioca pearls according to the package directions. When finished, drain tapioca and put it into a small container. Mix with water and maple syrup. Refrigerate until needed.
- In a small food processor or blender, puree the strawberries and maple syrup until smooth. Set aside.
- In a blender, combine the fruit, milk, and juice. Blend until smooth.
- If using tapioca, distribute the pearls between 2-3 glasses. Top with a spoon or two of strawberry puree and then pour the smoothie mixture over that. When the glass is ¾ full, top with more puree and then finish with the smoothie mixture. Garnish glasses with fresh pineapple wedges, a strawberry, or shredded coconut. Makes 2-3 servings.