Why You’ll Love This Recipe
I absolutely love how simple and quick this Piña Colada Smoothie is to make. It’s packed with tropical flavors, and the creamy texture makes it feel like I’m sipping a vacation in a glass. The combination of coconut and pineapple is so refreshing, and I can easily adjust it to my taste with just a few extra touches. Plus, it’s perfect for any time of the day—whether I’m starting my morning or enjoying a snack.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1–1½ cups coconut milk
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2–3 cups frozen pineapple chunks
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½ frozen banana (optional for extra creaminess)
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½ cup plain or vanilla Greek yogurt (optional for protein)
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1 cup ice (if not using frozen fruit)
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Optional: 1 tablespoon honey or sugar (to taste)
Directions
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I always start by pouring the coconut milk into the blender first to make the blending process easier.
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Then, I add the frozen pineapple, banana (if I’m using it), yogurt, and ice to the blender.
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I blend everything on high for about 1–2 minutes until it’s smooth and creamy.
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Once blended, I taste it and, if needed, add a little honey or sugar for extra sweetness.
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I pour the smoothie into chilled glasses and like to garnish with fresh pineapple, coconut flakes, or even a cherry for that extra tropical touch.
Servings and Timing
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Prep time: ~5 minutes
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Total time: ~5 minutes
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Yields: ~2 servings (about 16 oz total)
Variations
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Vegan version: I skip the yogurt or use a plant-based alternative to make this smoothie vegan-friendly.
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Extra tropical: Sometimes I like to stir in some shredded coconut or coconut flakes after blending to bring out that extra coconut flavor.
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Protein boost: If I want an extra boost of protein, I add a scoop of vanilla protein powder or use protein-rich yogurt.
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No ice method: To avoid watering down the smoothie, I use more frozen banana instead of ice for a thicker consistency.
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Citrus twist: If I’m in the mood for a little zing, I squeeze in some lime juice to add a refreshing citrusy note.
Storage/Reheating
I highly recommend enjoying this smoothie fresh right after blending—it’s just so much better that way! But if I have leftovers, I store them in an airtight jar in the fridge and drink them within 24 hours. To refresh the smoothie, I usually add a splash of coconut milk and give it a quick swirl. For a fun twist, I freeze any extra smoothie in popsicle molds for about 4 hours, turning them into a cool frozen treat!
FAQs
What if I don’t have frozen pineapple?
If I don’t have frozen pineapple on hand, I just chop up some fresh pineapple and freeze it for a couple of hours. Alternatively, I can blend fresh pineapple with ice to get that cold and thick texture.
Can I skip the banana or yogurt?
Absolutely! The banana adds creaminess and a subtle sweetness, while the yogurt gives it a thicker texture and some protein. But it’s just as tasty without either ingredient!
What kind of coconut milk should I use?
I prefer canned coconut milk for its richness and tropical flavor, but carton coconut milk works well too. Keep in mind that carton coconut milk tends to be thinner, so the smoothie might not be as creamy.
How do I make it lower in sugar?
I can make this smoothie lower in sugar by using unsweetened coconut milk, skipping added sweeteners, and letting the natural sweetness of the fruit shine through. Frozen banana is especially great for adding sweetness without extra sugar.
Can I make this ahead for convenience?
I don’t recommend making it too far in advance, as smoothies are best when fresh. If I need to, I store any leftovers in an airtight container in the fridge and drink it within a day to keep the flavor and nutrients intact.
Conclusion
This Piña Colada Smoothie has quickly become one of my go-to recipes. It’s simple, refreshing, and brings all the tropical flavors I love without the need for alcohol. Whether I’m looking for a quick breakfast, a post-workout snack, or just a cool treat on a hot day, this smoothie does the job. I hope it brings a little sunshine to your day too!
Piña Colada Smoothie
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 servings (about 16 oz total)
- Category: Smoothie
- Method: Blending
- Cuisine: Tropical
- Diet: Vegan
Description
This Piña Colada Smoothie blends tropical flavors into a creamy fruity drink that tastes like sunshine in a glass—no alcohol, just pure refreshment.
Ingredients
- 1–1½ cups coconut milk
- 2–3 cups frozen pineapple chunks
- ½ frozen banana (optional for extra creaminess)
- ½ cup plain or vanilla Greek yogurt (optional for protein)
- 1 cup ice (if not using frozen fruit)
- Optional: 1 tablespoon honey or sugar (to taste)
Instructions
- Pour coconut milk into the blender first, so it eases the blending process.
- Add frozen pineapple (and banana if using), yogurt, and ice.
- Blend on high until smooth and creamy—about 1–2 minutes.
- Taste and sweeten with honey or sugar if desired.
- Serve immediately in chilled glasses. Garnish with fresh pineapple, coconut flakes, or a cherry.
Notes
- If you don’t have frozen pineapple, freeze fresh chunks for a few hours or blend fresh fruit with ice.
- If you want a vegan version, skip the yogurt or use plant-based yogurt.
- If you want extra tropical flavors, stir in shredded coconut or coconut flakes after blending.
- For a protein boost, add a scoop of vanilla protein powder or protein-rich yogurt.
- If you want to avoid using ice, substitute with extra frozen banana.
- Add a squeeze of lime juice for a citrus twist.
- Leftover smoothies can be stored in a sealed jar in the fridge and consumed within 24 hours.
- For a frozen treat, freeze leftovers in popsicle molds for about 4 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 18g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
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