This Piña Colada Smoothie is one of my favorite quick drinks when I want something refreshing, creamy, and full of tropical flavor. I love how the pineapple and coconut come together to create a smooth, naturally sweet drink that feels like a mini vacation in a glass.
Why You’ll Love This Recipe
I enjoy this recipe because it’s incredibly easy to make and uses simple ingredients I usually already have on hand. I like that it’s creamy without being heavy, naturally dairy-free, and ready in just minutes. It works perfectly for breakfast, a snack, or a light treat on a warm day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
½ cup full-fat canned coconut milk, well stirred
1½ cups frozen pineapple chunks
1–2 tablespoons sugar or coconut sugar, optional
½ to 1 cup ice, depending on desired thickness
Directions
I start by stirring the coconut milk well in the can so the cream and liquid are fully combined. I pour the coconut milk into the blender first, then add the frozen pineapple chunks and the sugar if I’m using it. I finish by adding the ice, secure the lid, and blend on high until the smoothie is completely smooth and creamy. I pour it into glasses and serve right away.
Servings And Timing
This recipe makes about 2 servings. I usually need around 5 minutes total, including blending time, which makes it perfect when I’m short on time.
Variations
I sometimes add half a banana when I want a thicker and slightly sweeter smoothie. For a richer texture, I like using coconut cream instead of coconut milk. When I want extra nutrition, I mix in a scoop of vanilla protein powder. I also enjoy adjusting the sweetness by using honey or maple syrup instead of sugar.
Storage/Reheating
I find this smoothie is best enjoyed immediately after blending. If I have leftovers, I store them in a sealed container in the refrigerator for up to 24 hours. Before drinking, I usually stir it well or add a splash of coconut milk to loosen the texture. I don’t reheat smoothies.
FAQs
Can I use fresh pineapple instead of frozen?
Yes, I can use fresh pineapple, but I add extra ice to achieve the same thick, cold texture.
Is this smoothie dairy-free?
Yes, I make this smoothie entirely dairy-free by using coconut milk.
How can I make it thicker?
I use more frozen pineapple or add extra ice to make the smoothie thicker.
Can I make this smoothie ahead of time?
I prefer making it fresh, but I sometimes prep the ingredients in advance and store them in the freezer until ready to blend.
What if I don’t like coconut milk?
I can substitute almond milk or oat milk, but I know the coconut flavor will be less pronounced.
Conclusion
This Piña Colada Smoothie is a simple, refreshing recipe I love coming back to again and again. It’s quick, flavorful, and perfect when I want something light yet satisfying with a tropical twist.
This Piña Colada Smoothie blends frozen pineapple with creamy coconut milk for a refreshing, naturally sweet tropical drink that’s dairy-free and perfect for a quick breakfast or snack.
Ingredients
½ cup full-fat canned coconut milk, well stirred
1½ cups frozen pineapple chunks
1–2 tablespoons sugar or coconut sugar (optional)
½ to 1 cup ice, depending on desired thickness
Instructions
Stir the coconut milk in the can to combine cream and liquid.
Pour coconut milk into a blender.
Add frozen pineapple chunks, optional sugar, and ice.
Blend on high until smooth and creamy.
Pour into glasses and serve immediately.
Notes
Add banana for extra sweetness and creaminess.
Use coconut cream for a richer smoothie.
Replace sugar with honey or maple syrup if preferred.
Mix in vanilla protein powder for a nutrition boost.
Best served immediately, but can be stored for 24 hours in the fridge.
