2 large handfuls of fresh spinach (about 2 cups, loosely packed)

1 ½ cups fresh or frozen pineapple chunks

½ cup nonfat Greek yogurt

1 cup plain, low-fat kefir (or dairy-free alternative)

¼ cup coconut water, plus more as needed

1-inch piece of fresh ginger, peeled

½ teaspoon ground cinnamon

Unsweetened shredded coconut, for garnish (optional)

Ice cubes (optional, for thicker texture)

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Blend the ingredients:
Add spinach, pineapple, yogurt, kefir, coconut water, ginger, and cinnamon to a high-powered blender. Blend on high until completely smooth and creamy.
Adjust consistency:
Add a few ice cubes for a thicker smoothie or extra coconut water to thin it out.
Taste and customize:
Taste your smoothie and add a drizzle of honey, agave, or maple syrup if you prefer extra sweetness.
Serve immediately:
Pour into two glasses, sprinkle with shredded coconut if desired, and enjoy right away for maximum freshness and nutrient benefit.

Frozen pineapple makes the smoothie naturally chilled and creamy.
Dairy-free option: Substitute coconut or almond yogurt and use plant-based kefir.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 24 hours. Shake or blend again before drinking.
Add chia seeds or flaxseeds for extra fiber and healthy fats.