Pineapple, Banana & Coconut Baby Food Puree
This quick and easy Pineapple, Banana & Coconut Puree tastes like summer and requires no cooking whatsoever.
Tomorrow we’re headed to Arizona! While I’m not excited to fly with Hanky Pank (there is a 50% chance our normally happy go lucky baby will decide two hours in a plane is not ok and will let everyone know), I can’t wait to get some much needed relaxation by the pool. This summer was busy and the last month was just plain hectic!
But our little trip is also kind of throwing me for a loop. I’ve fully settled into fall. Within the last few weeks I’ve made Chicken Noodle Soup, Turkey Meatballs, and Pumpkin Spice Puree, not to mention a pumpkin pie. Yesterday I even wore boots and a cardigan to work (the cardigan was premature, I was way too hot). And tonight I had to get my shorts and swimsuits out of the bins at the top of the closet because I’d already put away my summer clothes.
So to help bring back some summer vibes, I made this Pineapple, Banana & Coconut Puree for Hanky Pank. And because this recipes only calls for half a pineapple, I used the other half to make piña coladas. So if you’re trying to savor the last few days of summer or are in denial that fall is here, try this tropical puree for baby and a piña colada for mama!
Looking for more baby purees? Try the following:
Notes
Ideal age is 6+ Months.
Store for 3 days in refrigerator or 3 months in freezer.
Ingredients
- 1/2 pineapple, cored and chopped
- 2 bananas, chopped
- 1/2 cup coconut milk
Instructions
- Place ingredients in food processor or blender and puree until smooth.
- Serve or freeze as soon as possible so bananas do not start to brown.
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