Pineapple Smoothie
This pineapple smoothie is thick, creamy, and bursting with tropical flavor, made with frozen pineapple, coconut milk, banana, and a bright squeeze of lime juice.It comes together in just 5 minutes with no cooking required, making it the perfect naturally sweetened breakfast or refreshing snack any time of year.
Equipment
- High-speed blender - A powerful blender such as a Vitamix or Ninja gives the smoothest result
- Measuring cups and spoons - For coconut milk, yogurt, lime juice, and ginger
- Citrus juicer or hand reamer - For squeezing the lime; a fork pressed into a halved lime also works
- Microplane or fine grater - For grating fresh ginger (optional)
- Tall glasses or smoothie cups with lids - Wide-mouth smoothie cups with reusable straws recommended
- Spatula - For scraping every last drop out of the blender
Ingredients
- 2 cups frozen pineapple chunks - 300g; do not thaw before blending
- 1 ripe banana - medium; fresh or frozen; frozen gives a thicker texture
- 1 cup coconut milk - 240ml; canned full-fat for creamiest result, or carton coconut milk for a lighter version; shake can well before opening
- 1/2 cup plain Greek yogurt - 120ml; optional but recommended for extra protein and creaminess; omit for dairy-free version
- 1 tbsp fresh lime juice - from about half a lime; do not skip, it brightens all the flavors
- 1 tsp fresh ginger - grated; or substitute 1/4 tsp ground ginger; optional
- 1 tbsp honey or maple syrup - optional; add only if pineapple is tart; taste before adding
Optional Garnishes
- fresh pineapple wedges - for garnishing the rim of the glass
- toasted coconut flakes - for sprinkling on top
- lime slices - thin slices for garnish
Instructions
- Measure out the frozen pineapple chunks directly from the freezer (do not thaw), break the banana into a few pieces, measure the coconut milk and Greek yogurt, squeeze the lime juice, and grate the fresh ginger if using.
- Add liquids first: pour in the coconut milk, lime juice, and Greek yogurt, then add the banana and ginger, and finally place the frozen pineapple chunks on top along with the honey or maple syrup if using.
- Secure the lid, start on low speed for 10 seconds, then increase to high and blend for 45 to 60 seconds until completely smooth; if the blender stalls, add coconut milk one tablespoon at a time and push ingredients down with a spatula.
- Taste the smoothie and adjust as needed: add honey if too tart, more lime juice if too sweet, extra coconut milk if too thick, or a few more frozen pineapple chunks if too thin, blending briefly after each adjustment.
- Pour into tall glasses, scraping the blender clean with a spatula, and serve right away garnished with a fresh pineapple wedge, a sprinkle of toasted coconut flakes, or a slice of lime if desired.
Notes
- Always use frozen pineapple rather than fresh for a thick, slushy texture; if using fresh pineapple, add 1 to 1.5 cups of ice to compensate.
- Freeze your banana ahead of time for maximum creaminess; peel ripe bananas, break into chunks, and freeze in a zip-lock bag for up to 3 months.
- Add liquids to the blender first, frozen ingredients last; this creates the right vortex and prevents the motor from stalling.
- Shake canned coconut milk vigorously before opening, as the cream and liquid separate during storage and both are needed for the right consistency.
- Always taste before adding any sweetener; ripe pineapple is naturally sweet and often needs no honey or maple syrup at all.
- For a dairy-free and vegan version, simply omit the Greek yogurt; the smoothie is still thick and creamy from the frozen fruit and coconut milk.
- Make smoothie freezer packs by portioning frozen pineapple, banana chunks, and ginger into individual zip-lock bags; freeze for up to 3 months and blend with liquids each morning in under 2 minutes.
- Store leftovers in a sealed jar in the refrigerator for up to 24 hours; shake or re-blend before drinking as separation is normal.
- To boost protein, add one scoop of vanilla or unflavored protein powder along with the other ingredients before blending.
- For a pina colada-style version, use full-fat canned coconut milk and blend in 2 tablespoons of shredded unsweetened coconut.
Nutrition
Serving: 1SmoothieCalories: 260kcalCarbohydrates: 42gProtein: 6gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 4mgSodium: 35mgPotassium: 480mgFiber: 3gSugar: 30gVitamin A: 4IUVitamin C: 80mgCalcium: 10mgIron: 8mg
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