Recipe by Chef Matthew Purnell @takeachef

Matthew has been a chef in San Diego for over 20 years focusing on thoughtfully prepared plant-based cuisine. Check out the organic plant-based catering business he runs with his partner Fuji Harville in SoCal Living on the Veg


  • 4 cups coconut milk (young Thai coconuts with meat)
  • 2 cups pineapple
  • 2 cups kale (chopped roughly)
  • 2 cups ice
  • 1 cup mango
  • 2 ripe bananas
  • 2 tbsp E3AFA® 
  • 1 tsp vanilla powder

Step 1

Prepare coconut milk first in high speed blender.

Step 2

Then add in all other ingredients except ice, and blend thoroughly.

Step 3

Lastly add in ice and finish blending.

Step 4

Enjoy in your favorite smoothie cup!