I have created several smoothie recipes and shared them on the blog. But this Pina Colada Makhana Milkshake – Foxnut Smoothie is one of my favorite. Of course I have seen many recipes with foxnut, but I never really thought about adding foxnut and pineapple to a smoothie.
If you haven’t tried foxnuts/makhana in a smoothie, this recipe is the perfect place to start. I have come to realize that foxnuts are a blank canvas and will take on the taste you add to the mix.
What ingredients do I need to make Pina Colada Makhana Milkshake – Foxnut Smoothie?
Roasted foxnuts, Greek Yogurt, coconut milk, frozen pineapple, sugar and dry desiccated coconut to top off.
If you want to know more about fox nuts here is a link about Foxnut benefits
How do I make this recipe?
First in a pan on low heat dry roast the foxnuts until crisp. Also, make sure not to brown them too much. It should take about 10- 12 minutes. However, monitor them to make sure they don’t burn and stir them in between. Moreover, let them cool and grind them in a grinder.
Second, on low heat in a pan roast the dry desiccated coconut. Spread the coconut around into one even layer. Stir often, until the coconut is lightly browned (about 5 minutes).
Further, place all of the ingredients (ground foxnuts, Greek Yogurt, coconut milk, frozen pineapple and sugar) in a high-powered blender. Finally, blend them.
After blending the smoothie, transfer the smoothie in a cup and top it with some additional foxnuts and roasted desiccated coconut.
Try some of our other recipes
Rose Makhana Strawberry Smoothie
Peanut Butter Foxnut Milkshake
Tried this recipe yet? Also, give us a rating, comment below in the reply section and let us know what you think. Moreover, follow us on Instagram @Fastcurries and Facebook @Fastcurries Tag us on Instagram if you make this recipe.
Pina Colada Makhana Milkshake – Foxnut Smoothie
Equipment
- 1 Blender
Ingredients
- 1 cup unsweetened, coconut milk (not the canned, I used Silk)
- 1/3 cup Greek yogurt
- 1 cup pineapple, frozen (fresh will work too)
- 1/2 tbsp sugar (add more or less per taste)
- 1 tbsp dried desiccated coconut (roasted, for topping)
- 1/4 cup foxnuts, roasted (phool makhana)
Instructions
- In a pan on low heat dry roast the foxnuts until crisp. Make sure not to brown them too much. It should take about 10- 12 minutes. Monitor them to make sure they don’t burn and stir them in between. Moreover, let them cool and grind them in a grinder.
- On low heat in a pan roast the dry desiccated coconut. Spread the coconut around into one even layer. Stir often, until the coconut is lightly browned (about 5 minutes).
- Place all of the ingredients (ground foxnuts, Greek Yogurt, coconut milk, frozen pineapple and sugar) in a high-powered blender. Finally, blend them.
- After blending the smoothie, transfer the smoothie in a cup and top it with some additional foxnuts and toasted coconut.