Ingredients
Scale
- 2 cups frozen pineapple chunks
- 1 cup full-fat coconut milk (canned or carton)
- 1 medium frozen banana, broken into chunks
- ½ cup plain Greek yogurt or coconut yogurt (optional, for extra creaminess)
- 1-2 tablespoons honey or maple syrup (optional, adjust to taste)
- ½ cup ice cubes (adjust for desired thickness)
- 2 tablespoons shredded coconut (optional, plus more for garnish)
- 1 tablespoon fresh lime juice (optional)
- ¼ cup coconut water or regular water (optional, if smoothie is too thick)
Instructions
- Prepare your ingredients: If using fresh pineapple, cut it into chunks and freeze for at least 2 hours beforehand. Peel your banana, break it into chunks, and freeze it as well. Using frozen fruit is key to achieving that thick, frosty texture.
- Add ingredients to blender: Place the frozen pineapple chunks, frozen banana pieces, coconut milk, and yogurt (if using) into your blender. Start with the liquid ingredients first—this helps the blender blades move more easily and creates a smoother blend.
- Add optional ingredients: If you’re using shredded coconut, honey or maple syrup, lime juice, or ice cubes, add them now. The ice is especially important if you’re using fresh (not frozen) fruit.
- Blend on high: Secure the lid and blend on high speed for 45-60 seconds, or until the mixture is completely smooth and creamy. You shouldn’t see any chunks of fruit remaining. If your blender is struggling, stop and use a spatula to push the ingredients toward the blades, then continue blending.
- Adjust consistency: Check the thickness of your smoothie. If it’s too thick to blend properly, add 2-4 tablespoons of coconut water or regular water and blend again. If it’s too thin, add more frozen banana or a handful of ice and blend until you reach your preferred consistency.
- Taste and adjust: Give your smoothie a quick taste test. If you’d like it sweeter, add a bit more honey or maple syrup and blend for another 10-15 seconds. If it needs more tropical flavor, add a squeeze of lime juice.
- Serve immediately: Pour the smoothie into tall glasses. Garnish with a sprinkle of shredded coconut, a pineapple wedge, or a lime wheel if desired. Serve right away while it’s cold and creamy for the best texture and flavor.
Notes
- For thicker smoothie bowls: Use less liquid (about ¾ cup coconut milk instead of 1 cup) and add extra frozen banana. This creates a thick, spoonable consistency perfect for topping with granola, fresh fruit, and coconut flakes.
- Make it protein-packed: Add a scoop of vanilla protein powder, a tablespoon of chia seeds, or a tablespoon of hemp hearts for an extra protein boost that keeps you fuller longer.
- Allergy-friendly options: This recipe is naturally dairy-free when using coconut yogurt or omitting yogurt entirely. It’s also gluten-free and can be made nut-free by ensuring your coconut milk doesn’t contain tree nuts (pure coconut is technically a fruit, not a tree nut).
- Ripeness matters: The riper your pineapple, the sweeter and more flavorful your smoothie will be. Look for pineapples with a sweet aroma at the base and golden color.
- Don’t skip the frozen banana: It’s the secret to achieving that creamy, thick texture without using ice cream or excess ice that can water down your smoothie.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 smoothie (16 oz)
- Calories: 285
- Sugar: 28g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg