This Peach Kiwi Green Smoothie is the perfect way to eat your spinach! Even the kids will love this one.
Heads up! This post was first published in March 2012. Photos were updated April 2018.
If you read a lot of food blogs or like to browse Pinterest, no doubt you’ve seen tons of green treats popping up for St. Patrick’s Day. Why do they have to be so darn cute?
Cute or not, I’ll never be the mom adding green food coloring to my kid’s food to make it look festive. I will, however, bust out the spinach.
Spinach does a great job of turning all sorts of foods green, including smoothies. The best part is that when combined with different sweet fruits, the kiddos don’t taste the spinach. 
So they are totally getting all the nutritional benefits without any of the I-don’t-wanna-eat-my-veggies fight they may or may not put up.
Your kids put up a fight, right? Please tell me Meghan’s not the only preschooler out there who needs a little shove to eat her greens.
This version, with peaches and kiwi, is full of vitamin C, which helps our bodies absorb the iron in the spinach.
Using full-fat coconut milk that’s been refrigerated makes the smoothie incredibly rich and creamy, almost like a milk shake. This works just fine if your coconut milk hasn’t been refrigerated, though, so no worries if you forgot to put it in the fridge. (Been there.) 
Just LOOK at all the fresh, nutritious food we are packing in there! Also, I must say, I highly recommend the Vitamix blender for the smoothest smoothies! (affiliate link)
If you haven’t introduced your kids (or yourself!) to green smoothies yet, this one is a great place to start and St. Patrick’s Day is the perfect excuse to drink a green breakfast! If you have, this is a fun version that tastes as good as it is healthy.
PrintPeach Kiwi Green Smoothie
This Peach Kiwi Green Smoothie is naturally sweetened and a great source of vitamins A and C!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 large smoothie or 2 small smoothies 1x
Ingredients
- 1/4 cup full-fat coconut milk, refrigerated if possible (the canned kind)
- 1 large, ripe banana
- 1 kiwi, peeled
- ~10 slices frozen peaches
- 1 handful baby spinach leaves
- additional unsweetened almond milk or water, if needed
Instructions
- Place the coconut milk, banana, kiwi, peach slices, and baby spinach leaves in the blender and blend until smooth. If it’s too thick for your liking, add a small amount of unsweetened almond milk or water to your desired consistency.
Nutrition
- Serving Size: 1 large smoothie
- Calories: 378
- Sugar: 38 grams
- Fat: 14 grams
- Carbohydrates: 63 grams
- Protein: 11 grams
Another great green smoothie recipe is this Kale Smoothie!
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Magen (mangomagen) says
September 8, 2014 at 12:34 pmSmoothie recipe sounds delish! I always love sneaking in spinach in my brother’s smoothie. Hehe. He never tastes it. 🙂
Maryea says
September 8, 2014 at 9:53 pmI love how you can get extra greens via smoothies without tasting them!
stacy says
March 11, 2012 at 9:34 amSo glad I popped over here and found this, might be just the thing to help my family get healthy again! Thank you. We love adding spinach to our smoothies too, and flax seeds. My oldest son, the one who’s been sick, won’t eat fruit but he sure does love smoothies. 🙂 We have them at least once a week to make sure he’s getting enough fruit in his diet.
Maryea says
March 12, 2012 at 10:16 amWe like to add flax seeds to our smoothies, too. Love the extra fiber and omega 3s!
Jane says
March 9, 2012 at 8:45 pmYum! I love the peaches in here! I’ve been kinda bored with my green smoothies, I will definitely give this a try!
Melissa says
March 9, 2012 at 7:55 pmI just discovered green smoothies in January and have had many since then… love them! But I recently read that having these on a regular basis if you don’t rotate through many different greens can actually be harmful to you (for example, buildup of oxalic acid from spinach). Since you know so much about health and food, I thought I would ask your opinion? Thanks 🙂
Maryea says
March 11, 2012 at 8:21 amFirst, I think no matter what food you are talking about, eating too much of anything can be bad. Everyone should aim to eat the biggest variety of vegetables and fruits they can, and not simply eat the same kinds week after week. As for greens, I know we don’t eat nearly enough greens to be harmful to us, although I wish that was our issue! 😉 From what I’ve read, though, you’d really have to consume a large quantity of raw greens on a daily basis (like more than 3 bunches of kale daily over an extended period of time) before there would be any cause for concern. If you are consuming a large quantity of greens on a daily basis, as long as you are switching it up and not eating one kind exclusively, you should be okay.
Melissa says
March 11, 2012 at 9:55 amThank you for setting my mind at ease! 🙂
Spencer says
December 28, 2012 at 1:14 amIf it does bother you too much i know collard greens have more calcium than oxalates (my bearded dragon needs low oxalates). Oxalates bind to calcium so it cancels them out in collards and you end up wih calcium.
Maryea says
January 2, 2013 at 7:28 amThanks for the info! That’s great to know as my sister-in-law has recently had some problems with kidney stones and was ordered to eat oxalates only in moderation. I will let her know to look into collard greens more.
Kerry @ Totes My Oats says
March 9, 2012 at 5:28 pmThis sounds like an amazing combination of flavors!
Kelli H (Made in Sonoma) says
March 9, 2012 at 5:21 pmI would love this!
Michelle {the lively kitchen} says
March 9, 2012 at 5:00 pmWe did a whole day of green foods last year (complete with your green grilled cheese), but will be traveling this year on the 17th, so I’m shooting for a green smoothie for breakfast and then hoping there are elements of green in our road-trip foods. 🙂
Have you seen this naturally colored rainbow cake post?
http://itsybitsyfoodies.com/rainbow-cake-with-natural-dyes-for-the-dailybuzz-moms-9×9/
I’m thinking I’ll try the green layer (which is spinach) for some green cupcakes that I can freeze ahead of time.
Maryea says
March 11, 2012 at 8:23 amWow the work that went into that cake is incredible! I love it though. 🙂 Definitely make the green layer into cupcakes!
Julie H. of Spinach and Sprinkles says
March 9, 2012 at 3:42 pmI don’t know how I always forget to pick up coconut milk when I go to a town that has the stuff- I drive myself nuts- it’s been on my list for months! Note to self- remember coconut milk!!!!
This looks and sounds yummy! Most kiddos come naturally to the veggie battle- one day she’ll come around 🙂
Maryea says
March 11, 2012 at 8:24 amThat stinks that you can’t get coconut milk locally!
Meg says
March 9, 2012 at 3:31 pmI’m making your green grilled cheese sandwiches for St. Patrick’s Day! 🙂
Maryea says
March 11, 2012 at 8:24 amFun! I think I’ll be serving them this year, too. 🙂
lindsay says
March 11, 2012 at 9:01 amoh i need to look those up!! yum
iris says
January 16, 2015 at 7:01 pmQ: Is it ok to leave out the coconut milk since it’s high in fat and cholesterol is pretty high. My nutritionist tells me I should consume less fat
Maryea says
January 16, 2015 at 9:30 pmI would assume your nutritionalist is talking about hydrogenated fats, but yes, you can substitute coconut milk for another milk like almond milk or use coconut water, but it won’t be as creamy. You could also use lite coconut milk. I hope you enjoy this!