I whipped up a Pineapple Coconut Smoothie that uses a single unexpected pantry staple most people already have, and the secret is easier than you think.

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I stumbled on this because I wanted something bright and easy, not another bland green drink. One sip of chilled frozen pineapple chunks blended with creamy canned full fat coconut milk and I felt like I was stealing breakfast from a beach bar.

It’s ridiculously sweet and silky, like a piña colada for breakfast but without the showy fuss, and yeah I kinda make it when I need an instant mood boost. If you call yourself picky, try it once.

I tag this my go to Pineapple Coconut Smoothie and a surprisingly simple Healthy Smoothie anyone can pull off.

Ingredients

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Bright, tangy, adds vitamin C and fiber, makes the smoothie naturally sweet, with bromelain.
Creamy, rich in healthy fats, gives tropical flavor and silky texture, keeps you full, comforting.
Adds natural sweetness, potassium for muscles, thickens the drink when frozen, aids digestion.
Protein punch for satiety, tangy note with Greek yogurt, coconut option dairy free, adds probiotics.
Sweetener to taste, concentrates carbs so smoothie hits sweet tooth without being cloying, use moderation.
Brightens flavors, adds a citrusy zip and balances sweetness, a little goes far, refreshing.
Subtle chew, extra coconut flavor, a bit of fiber and visual tropical garnish, try toasted.

Ingredient Quantities

1 1/2 cups frozen pineapple chunks

1 cup canned full fat coconut milk (or carton coconut milk if you want it lighter)

1 ripe banana, fresh or frozen

1/2 cup plain Greek yogurt or coconut yogurt for a dairy free option

1/2 cup ice (optional if pineapple is frozen)

1 to 2 tablespoons honey or maple syrup, to taste

1 teaspoon vanilla extract (optional)

1 tablespoon unsweetened shredded coconut, plus more for garnish (optional)

Juice of 1/2 lime, about 1 tablespoon (optional)

Pinch of salt (optional)

How to Make this

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1. Put 1 1/2 cups frozen pineapple chunks, 1 cup coconut milk, 1 ripe banana, 1/2 cup Greek or coconut yogurt, 1 to 2 tablespoons honey or maple syrup, 1 teaspoon vanilla, 1 tablespoon shredded coconut, juice of 1/2 lime and a pinch of salt into your blender.

2. Add 1/2 cup ice only if your pineapple isnt fully frozen or you want it extra thick.

3. Secure the lid and blend on high until totally smooth, about 45 to 60 seconds, stopping once to scrape down the sides with a spatula.

4. If it seems too thick add 1 to 3 tablespoons more coconut milk, if it’s too thin toss in a few ice cubes or a couple frozen banana slices and blend again.

5. Taste and tweak: more honey or maple for sweetness, a little extra lime for brightness, or another pinch of salt to bring out the flavors.

6. Tip for creaminess use full fat canned coconut milk and give the can a good shake or stir before measuring so the cream mixes back in.

7. Want it frothier pulse the blender a few extra seconds at the end or blend on high for a little longer.

8. Pour into chilled glasses and garnish with extra shredded coconut, a pineapple wedge or a lime wheel if you want it to look pretty.

9. Make ahead hack pack single serving portions of pineapple and banana in freezer bags so you can blitz them straight from the freezer for a quick smoothie.

10. Leftovers keep in an airtight jar in the fridge up to 24 hours; it will separate so just shake or stir before drinking.

Equipment Needed

1. Blender (high speed preferred, about 45 to 60 seconds of blending)
2. 1 cup and 1/2 cup measuring cups
3. Tablespoon and teaspoon measuring spoons
4. Rubber or silicone spatula (for scraping the sides)
5. Sharp knife (for slicing banana or pineapple wedges)
6. Cutting board
7. Can opener (for full fat canned coconut milk)
8. Small citrus juicer or handheld reamer (for the lime)
9. Chilled glasses or airtight jars and freezer bags (for serving and make ahead portions)

FAQ

Can I use fresh pineapple instead of frozen? Yes, but add more ice or a frozen banana to get the same thick, frosty texture. If you skip frozen fruit it will be more like a drink than a smoothie.

How do I make it dairy free? Swap the Greek yogurt for coconut yogurt and use canned full fat coconut milk for creaminess. Works great.

Can I sweeten with stevia or a sugar substitute? You can, but start small. Stevia is much sweeter than sugar so add a little, blend and taste.

What if my blender struggles with frozen fruit? Pour some coconut milk in first, then blend on low for a few seconds to get things moving before cranking up the speed. You can also let frozen fruit sit 5 minutes to soften slightly.

Can I add greens like spinach? Yes, a handful of spinach blends in without changing flavor much. It will make the color green but taste is still tropical.

How long will leftovers keep? In the fridge up to 24 hours, but texture and flavor are best right away. Freeze in portions if you want to keep longer.

Easy Coconut Pineapple Smoothie Recipe Substitutions and Variations

Coconut milk: swap 1 cup canned full-fat coconut milk for 1 cup almond or oat milk plus 1 tablespoon coconut cream to keep that coconut flavor but lighter, or use whole milk if you don’t need it dairy-free
Frozen pineapple: use 1 1/2 cups frozen mango or frozen peaches for similar sweetness and texture, if you only have fresh pineapple add about 1/2 cup ice to chill and thicken
Banana: replace the ripe banana with 1/2 an avocado for creamy texture and fewer sugars, or use 2 pitted Medjool dates for natural sweetness if you want to avoid banana flavor
Greek yogurt: swap 1/2 cup plain Greek yogurt for 1/2 cup silken tofu for a vegan protein boost and similar creaminess, or use coconut or cashew yogurt for a dairy-free option

Pro Tips

1. Use full fat canned coconut milk for the creamiest result, and give the can a really good shake or stir before you measure so the cream mixes back in. If it still feels too thick add 1 to 3 tablespoons more coconut milk, if its too thin toss in a couple frozen banana slices or some ice and blend again.

2. Freeze and portion ahead: pack single serving bags of pineapple and banana so you can blitz them straight from the freezer. Add ice only if the pineapple isnt fully frozen or you want it extra thick.

3. Blend like a pro: stop once to scrape down the sides with a spatula so nothing gets stuck, and pulse a few extra seconds at the end if you want it frothier. Taste as you go, more honey or maple for sweetness, a bit more lime for brightness, and a tiny pinch of salt will make the flavors pop.

4. Leftovers and presentation: store in an airtight jar in the fridge up to 24 hours, it will separate so just shake or stir before drinking. Sprinkle extra shredded coconut or perch a pineapple wedge on the rim if you want it to look nicer.

Easy Coconut Pineapple Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I whipped up a Pineapple Coconut Smoothie that uses a single unexpected pantry staple most people already have, and the secret is easier than you think.

Servings

servings

Calories

505

kcal

Equipment: 1. Blender (high speed preferred, about 45 to 60 seconds of blending)
2. 1 cup and 1/2 cup measuring cups
3. Tablespoon and teaspoon measuring spoons
4. Rubber or silicone spatula (for scraping the sides)
5. Sharp knife (for slicing banana or pineapple wedges)
6. Cutting board
7. Can opener (for full fat canned coconut milk)
8. Small citrus juicer or handheld reamer (for the lime)
9. Chilled glasses or airtight jars and freezer bags (for serving and make ahead portions)

Ingredients

1 1/2 cups frozen pineapple chunks
1 cup canned full fat coconut milk (or carton coconut milk if you want it lighter)
1 ripe banana, fresh or frozen
1/2 cup plain Greek yogurt or coconut yogurt for a dairy free option
1/2 cup ice (optional if pineapple is frozen)
1 to 2 tablespoons honey or maple syrup, to taste
1 teaspoon vanilla extract (optional)
1 tablespoon unsweetened shredded coconut, plus more for garnish (optional)
Juice of 1/2 lime, about 1 tablespoon (optional)
Pinch of salt (optional)

Directions

Put 1 1/2 cups frozen pineapple chunks, 1 cup coconut milk, 1 ripe banana, 1/2 cup Greek or coconut yogurt, 1 to 2 tablespoons honey or maple syrup, 1 teaspoon vanilla, 1 tablespoon shredded coconut, juice of 1/2 lime and a pinch of salt into your blender.
Add 1/2 cup ice only if your pineapple isnt fully frozen or you want it extra thick.
Secure the lid and blend on high until totally smooth, about 45 to 60 seconds, stopping once to scrape down the sides with a spatula.
If it seems too thick add 1 to 3 tablespoons more coconut milk, if it’s too thin toss in a few ice cubes or a couple frozen banana slices and blend again.
Taste and tweak: more honey or maple for sweetness, a little extra lime for brightness, or another pinch of salt to bring out the flavors.
Tip for creaminess use full fat canned coconut milk and give the can a good shake or stir before measuring so the cream mixes back in.
Want it frothier pulse the blender a few extra seconds at the end or blend on high for a little longer.
Pour into chilled glasses and garnish with extra shredded coconut, a pineapple wedge or a lime wheel if you want it to look pretty.
Make ahead hack pack single serving portions of pineapple and banana in freezer bags so you can blitz them straight from the freezer for a quick smoothie.
Leftovers keep in an airtight jar in the fridge up to 24 hours; it will separate so just shake or stir before drinking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.