Piña Colada Breakfast Smoothie Recipe
A refreshing, creamy blend of pineapple, coconut, and your favorite breakfast boosters—this Piña Colada Breakfast Smoothie brings tropical vibes and balanced nutrition to your morning routine.
Equipment
- Blender (high-speed preferred)
- Measuring cups & spoons
- Mason jar or smoothie glass
- Reusable straw or smoothie spoon (optional)
Ingredients
- 1½ cups frozen pineapple chunks
- ½ ripe banana (optional)
- ½ cup canned coconut milk or coconut yogurt
- ½ cup almond milk or coconut water (add more to thin if needed)
- ½ cup plain Greek yogurt or 1 scoop vanilla protein powder
- 1–2 teaspoons maple syrup, honey, or 1 pitted date (optional)
- 1 tsp lime juice (optional, for brightness)
- 1 tbsp chia or hemp seeds (optional, for fiber/protein)
Toppings (optional):
- Toasted coconut flakes
- Sliced pineapple or kiwi
- Chia seeds or granola
Instructions
- Add liquids first (coconut milk/yogurt and almond milk/coconut water) to the blender.
- Add frozen pineapple, banana (if using), yogurt or protein, and any sweeteners or extras.
- Blend on high until smooth and creamy (30–60 seconds).
- Adjust consistency with more liquid if needed.
- Pour into glasses. Add toppings if desired.
- Serve immediately and enjoy!
Notes
- Make it vegan by using plant-based yogurt and protein.
- For a smoothie bowl version, reduce the liquid and top with fruit and granola.
- To meal prep: blend and store in the fridge up to 24 hours, or freeze ingredients in bags for blender-ready packs.