There is nothing quite like a tropical escape in a glass to start your morning right. I’ve been obsessing over this Pineapple and Coconut Milk Smoothie lately because it genuinely tastes like a vacation! It’s creamy, incredibly refreshing, and uses just two simple ingredients that I almost always have in my freezer. Whether you need a quick breakfast or a mid-afternoon pick-me-up, this smoothie delivers that perfect balance of sweet and creamy without any fuss.
Yields: 2 servings Prep Time: 5 Minutes
Ingredients
- 0.75 cup (4.4 oz / 125g) frozen pineapple chunks
- 0.75 cup (6 fl oz / 180ml) coconut milk (unsweetened, full-fat canned or carton)
Directions
- Measure out 0.75 cup (4.4 oz / 125g) of frozen pineapple chunks and place them into the bottom of a high-speed blender.
- Pour 0.75 cup (6 fl oz / 180ml) of coconut milk over the frozen fruit to help the blades catch the ingredients easily.
- Secure the lid and blend on high speed for 45 to 60 seconds until the mixture is completely smooth and creamy, ensuring no chunks remain.
- Pour the smoothie immediately into two chilled serving glasses and garnish with a fresh pineapple wedge if desired.
Nutritional Information (Per Serving)
- Calories: ~140 kcal
- Carbohydrates: 14g
- Protein: 1g
- Fat: 10g (Note: Nutritional values are approximate and based on using light canned coconut milk. Using full-fat canned milk will increase calorie and fat content significantly, while carton coconut beverage will decrease it.)
Pro Tips for the Best Results
- Frozen is Non-Negotiable: For that thick, ice-cream-like texture, you must use frozen pineapple. Using fresh fruit will result in a watery juice unless you add ice, which dilutes the flavor.
- Shake the Can: If you are using canned coconut milk, the cream often separates from the water. Open the can and whisk it thoroughly (or shake the carton vigorously) before measuring to ensure you get a consistent creamy texture.
- Adjust the Sweetness: Pineapples vary in sweetness. Taste your blend before pouring. If it's too tart, add 1 tsp of maple syrup or honey. If it’s too sweet, a squeeze of fresh lime juice balances it perfectly.
- Layer Correctly: Always put the frozen fruit in the blender first, followed by the liquid. However, if you have a standard (non-high-speed) blender, putting the liquid in first can actually help the blades spin freely without getting stuck.
Frequently Asked Questions (FAQ)
Can I use fresh pineapple instead of frozen for this smoothie? Yes, you can use fresh pineapple, but you will need to add about 1/2 cup of ice to get a cold, smoothie consistency. Keep in mind that ice will water down the rich coconut flavor, so you might want to slightly increase the amount of fruit.
Is this Pineapple and Coconut Milk Smoothie keto-friendly? While coconut milk is very keto-friendly due to its healthy fats, pineapple is a higher-sugar fruit. This recipe is Paleo and Vegan, but strict keto dieters may find the carb count from the pineapple too high for their daily limit.
Can I make this smoothie ahead of time? It is best enjoyed immediately. Because coconut milk lacks the stabilizers of dairy yogurt, this smoothie may separate if left sitting in the fridge for too long. If you must meal prep it, shake it vigorously before drinking.
What is the best way to add protein to this recipe? To turn this into a post-workout meal, simply add a scoop of unflavored or vanilla plant-based protein powder. Collagen peptides also blend in seamlessly without altering the tropical taste.
Conclusion
I hope you love this tropical smoothie recipe as much as I do! It really is the ultimate dairy-free breakfast drink for busy mornings when you need something bright and energizing. Whether you are looking for a healthy summer smoothie to cool down or just a quick 2-ingredient smoothie to satisfy your sweet tooth, this blend hits the spot every time. Don't forget to tag me if you whip up this vegan pineapple drink—I’d love to see your creations!
