Ingredients
Method
- 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.
- 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.
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.