Pina Colada Smoothie Recipe
A tropical, creamy blend of pineapple and coconut that delivers pure sunshine in every sip. This piña colada smoothie is perfect for breakfast, a refreshing snack, or a healthy treat any time of year. Naturally sweet, dairy-free options available, and endlessly customizable.
Equipment
- High-speed blender (e.g., Vitamix, Ninja)
- Measuring Cups and Spoons
- Rubber spatula
- Tall glasses and straws
Ingredients
- 1 ½ cups frozen pineapple chunks
- 1/2 cup canned coconut milk (full-fat for creaminess)
- ½ ripe banana (optional, for sweetness and creaminess)
- ½ cup Greek yogurt or coconut yogurt (optional, for protein and thickness)
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon lime juice (fresh)
- Ice cubes (optional, if not using frozen pineapple)
Instructions
- Add coconut milk and lime juice to the blender first.
- Add frozen pineapple, banana, yogurt, honey/maple syrup, and vanilla extract.
- Blend on high until smooth and creamy.
- If too thick, add a splash more coconut milk or water and blend briefly.
- Taste and adjust sweetness or tartness as needed.
- Pour into glasses, garnish if desired, and serve immediately.
Notes
- Use frozen pineapple to chill the smoothie without diluting flavor—no ice needed.
- Swap Greek yogurt for coconut yogurt to make it vegan and dairy-free.
- For a protein boost, add a scoop of vanilla or coconut protein powder.
- Adjust sweetness depending on pineapple ripeness; sometimes no added sweetener is needed.
- Add a handful of spinach for a green smoothie variation without altering flavor noticeably.