Frank Zane's Protein Powder Piña Colada
I love making smoothies for myself and the boys. During the last few months, several people have asked me what kind of protein powder I use in my frozen drinks. My favorite protein powder, in fact, the only one I use is made of egg white and stevia and is produced by the incredible Frank Zane. Zane's Frank Zane Egg White Protein Powder (or protein powder of your choice) is delicious any way you serve it. I love making a fruit-filled smoothie for the boys after school and throwing in a scoop of this. It's high in protein and low in carbohydrates. While I've created this smoothie recipe using Zane's protein powder, I have several others that I make for the boys as well, so stay tuned... The boys love this drink and I love giving them this high-protein piña colada.
I love making smoothies for myself and the boys. During the last few months, several people have asked me what kind of protein powder I use in my frozen drinks. My favorite protein powder, in fact, the only one I use is made of egg white and stevia and is produced by the incredible Frank Zane. Zane's Frank Zane Egg White Protein Powder (or protein powder of your choice) is delicious any way you serve it. I love making a fruit-filled smoothie for the boys after school and throwing in a scoop of this. It's high in protein and low in carbohydrates. While I've created this smoothie recipe using Zane's protein powder, I have several others that I make for the boys as well, so stay tuned... The boys love this drink and I love giving them this high-protein piña colada.
- Carbohydrate 3.17530000268424 g
- Cholesterol 0 mg
- Fat 37.7029000203754 g
- Fiber 0 g
- Protein 2.2826000019296 g
- Saturated Fat 33.1379500180685 g
- Serving Size 1 1 Recipe (275g)
- Sodium 20.6140000164252 mg
- Sugar 3.17530000268424 g
- Trans Fat 2.24315000121793 g
- Calories 340 calories
Step-by-step
- Combine water, coconut milk and frozen pineapple in a vitamix
- Puree on high speed until smooth
- Blend in coconut oil, then protein powder, then ice cubes
- Serve to hungry little children or thirsty adults
Fresh Versus Preserved Elements
Flash-freezing fruit at peak ripeness locks in volatile esters that commercial purees lose during heat pasteurization. Using frozen pineapple chunks rather than canned rings preserves the cellular pectin network, which acts as a natural thickening agent when sheared by high-speed blades. Canned pineapple undergoes thermal processing that breaks down these structural polysaccharides, resulting in a thin, watery mouthfeel that requires supplemental ice to achieve body.The Mechanics of Emulsification
Sequence matters when introducing lipids to aqueous solutions at low temperatures. Pouring coconut oil into a running blender prevents fat globules from immediately solidifying upon contact with frozen fruit, ensuring a homogeneous suspension rather than stray flakes of oil. Blend the liquids and fruit first to establish a smooth vortex, add the fat to build viscosity, and finish with protein powder to minimize excessive foam generation.
