I just whipped up the Pineapple Coconut Milk Smoothie from Tara’s Multicultural Table and it turns fridge fruit into a silky, sunshot drink that’s wildly drinkable.

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I’m obsessed with this Pineapple Coconut Milk Smoothie because it tastes like backyard sunshine in a cup. I love the tangy fruit flavors that keep it bright but not shrill.

Canned coconut milk makes it thick and silly creamy, like dessert that doesn’t feel guilty. And a bit of yogurt peeks through like a wink, keeping it balanced.

But what I really want at 3 p.m. is that chill, fruity kick that feels more like a treat than a chore.

Smoothie Drink Recipes don’t usually make me this excited. This one does.

I crave it daily. No joke.

Not kidding.

Ingredients

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Basically the sweet tang that makes it taste tropical and bright.
Plus the orange adds juicy citrus zip and natural sweetness.
The banana gives creaminess and natural sugar, makes it feel indulgent.
Coconut milk brings rich, silky mouthfeel and a gentle island vibe.
Yogurt adds tang and creaminess, plus a little protein kick.
Honey or maple syrup sweetens naturally, adjust so it’s not cloying.
Ice keeps it chilly and refreshing, especially if fruits aren’t frozen.
Plus a squeeze of lime juice wakes everything up with brightness.
Shredded coconut gives chew and texture, and a toasty hint.
Basically it all balances sweet, creamy, and bright for easy sipping.

Ingredient Quantities

1 1/2 to 2 cups frozen pineapple chunks, packed

1 large orange, peeled and segmented (about 1 cup) or 3/4 cup fresh orange juice

1 ripe banana, peeled (frozen if you like it thicker)

1 cup canned coconut milk (use full fat for creamier, light for less calories)

1/2 cup plain or vanilla yogurt (dairy or non dairy)

1 to 2 tablespoons honey or maple syrup, to taste

1/2 cup ice cubes, optional if pineapple isnt frozen

1 teaspoon fresh lime juice, optional for brightness

2 tablespoons shredded unsweetened coconut for garnish, optional

How to Make this

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1. Put 1 1/2 to 2 cups frozen pineapple chunks into your blender, packed down a bit so it fits.

2. Add the peeled and segmented orange (about 1 cup) or pour in 3/4 cup fresh orange juice if that’s easier.

3. Toss in 1 ripe banana, peeled; use a frozen banana if you like a thicker smoothie.

4. Pour 1 cup canned coconut milk over the fruit; use full fat for creamier texture or light for fewer calories.

5. Scoop in 1/2 cup plain or vanilla yogurt, dairy or non dairy, depending on what you have.

6. Add 1 to 2 tablespoons honey or maple syrup, taste as you go so it’s not too sweet.

7. If your pineapple wasn’t frozen, add about 1/2 cup ice cubes; otherwise skip the ice so it stays super smooth.

8. Squeeze in 1 teaspoon fresh lime juice if you want brightness, it really lifts the flavors.

9. Blend on high until totally smooth, stopping to scrape down the sides and give the blender a shake if needed; if it’s too thick add a splash more coconut milk or orange juice.

10. Pour into glasses and sprinkle 2 tablespoons shredded unsweetened coconut on top for garnish, or just drink it straight from the blender if you’re impatient.

Equipment Needed

1. Blender (high speed if you have one)
2. Measuring cups (1 cup and 1/2 cup)
3. Measuring spoons (1 tsp and tbsp)
4. Sharp knife
5. Cutting board
6. Citrus juicer or reamer (for the lime/orange)
7. Spoon or rubber spatula (to scrape down blender)
8. Can opener (for the coconut milk)
9. Glasses or serving cups
10. Ice scoop or tongs (if you use ice)

FAQ

Can I make this smoothie vegan? Yes, just use non dairy yogurt like coconut or soy, and swap honey for maple syrup, and you’re good.

How do I make it thicker or thinner? For thicker, add a frozen banana or more frozen pineapple, or use less coconut milk. For thinner, add more coconut milk or a splash of orange juice, easy.

Can I use fresh pineapple instead of frozen? You can, but add more ice or freeze the banana first so the smoothie still feels cold and creamy, otherwise it’ll be more like juice.

How long will leftovers keep? Store in an airtight container in the fridge up to 24 hours, flavors and texture change after that, it’s best fresh. You can also freeze portions in ice cube trays for later.

What if I’m allergic to coconut? Replace canned coconut milk with almond, oat or cashew milk and skip the shredded coconut garnish, the flavor will shift but still tasty.

Can I make this sweeter or less sweet? Yes, taste before adding sweetener. Add 1 tablespoon at a time of honey or maple syrup, or skip it if your fruit is very ripe, simple as that.

Pineapple Orange Coconut Smoothie Recipe Substitutions and Variations

Frozen pineapple chunks: swap with 1 1/2 to 2 cups frozen mango or frozen peaches for a similar sweet, tropical vibe, you might want a little extra lime if mango is used
Large orange or fresh juice: use 3/4 to 1 cup pineapple juice or mango juice if you want it sweeter and less tangy, less pulpy too
Ripe banana: replace with 1/2 cup silken tofu for creaminess and protein, or use 1/2 an avocado if you want it richer and lower in sugar
Canned coconut milk: use 1 cup almond milk or oat milk for a lighter, nuttier base, or 1 cup canned evaporated milk for extra creaminess if you arent worried about calories

Pro Tips

1. Freeze the banana and orange segments ahead of time if you want it extra thick and creamy, otherwise it gets watery fast. Also pack the pineapple down in the blender so it blends faster, you dont want big chunks clogging the blades.

2. Start blending on low, then ramp up to high. If you go full speed from the start your blender will just spin the fruit and not chop it, plus it makes loud weird noises. Stop once or twice and scrape the sides, that little move fixes most lumps.

3. Taste before you add sweetener. Some oranges are super sweet, some are bitter, so add honey or maple syrup slowly. A squeeze of lime brightens things a lot, but dont overdo it or it takes over the coconut.

4. For best texture use full fat coconut milk and a thick yogurt, but if you want fewer calories swap to light coconut milk and a dairy free yogurt. If it ends up too thick add a splash of orange juice not water, water dilutes the flavor. Sprinkle the shredded coconut on top last minute so it stays crunchy.

Pineapple Orange Coconut Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just whipped up the Pineapple Coconut Milk Smoothie from Tara's Multicultural Table and it turns fridge fruit into a silky, sunshot drink that's wildly drinkable.

Servings

servings

Calories

533

kcal

Equipment: 1. Blender (high speed if you have one)
2. Measuring cups (1 cup and 1/2 cup)
3. Measuring spoons (1 tsp and tbsp)
4. Sharp knife
5. Cutting board
6. Citrus juicer or reamer (for the lime/orange)
7. Spoon or rubber spatula (to scrape down blender)
8. Can opener (for the coconut milk)
9. Glasses or serving cups
10. Ice scoop or tongs (if you use ice)

Ingredients

1 1/2 to 2 cups frozen pineapple chunks, packed
1 large orange, peeled and segmented (about 1 cup) or 3/4 cup fresh orange juice
1 ripe banana, peeled (frozen if you like it thicker)
1 cup canned coconut milk (use full fat for creamier, light for less calories)
1/2 cup plain or vanilla yogurt (dairy or non dairy)
1 to 2 tablespoons honey or maple syrup, to taste
1/2 cup ice cubes, optional if pineapple isnt frozen
1 teaspoon fresh lime juice, optional for brightness
2 tablespoons shredded unsweetened coconut for garnish, optional

Directions

Put 1 1/2 to 2 cups frozen pineapple chunks into your blender, packed down a bit so it fits.
Add the peeled and segmented orange (about 1 cup) or pour in 3/4 cup fresh orange juice if that’s easier.
Toss in 1 ripe banana, peeled; use a frozen banana if you like a thicker smoothie.
Pour 1 cup canned coconut milk over the fruit; use full fat for creamier texture or light for fewer calories.
Scoop in 1/2 cup plain or vanilla yogurt, dairy or non dairy, depending on what you have.
Add 1 to 2 tablespoons honey or maple syrup, taste as you go so it’s not too sweet.
If your pineapple wasn’t frozen, add about 1/2 cup ice cubes; otherwise skip the ice so it stays super smooth.
Squeeze in 1 teaspoon fresh lime juice if you want brightness, it really lifts the flavors.
Blend on high until totally smooth, stopping to scrape down the sides and give the blender a shake if needed; if it’s too thick add a splash more coconut milk or orange juice.
Pour into glasses and sprinkle 2 tablespoons shredded unsweetened coconut on top for garnish, or just drink it straight from the blender if you’re impatient.

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.