Creamy Piña Colada Smoothie
A thick, creamy, alcohol-free smoothie that tastes like the classic tropical cocktail. Frozen pineapple, banana, coconut milk and yogurt blend into a frosty, spoonable drink in five minutes.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 smoothies (about 14 oz / 415 ml each)
Steps
Before you start
- Use pineapple that is frozen solid and a banana that is ripe (yellow with a few brown freckles) for the sweetest flavor.
- Shake the can of coconut milk well before opening, since the cream separates from the liquid.
- Have two tall glasses ready; the smoothie starts to melt once blended.
Prep the ingredients
- Shake the coconut milk can vigorously for 10 seconds, then open it and measure ¾ cup (180 ml).
- Peel the banana and slice it into 1-inch (2.5 cm) pieces.
- Measure the pineapple, yogurt, juice, and ice.
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Ready when: Everything is measured and within reach of the blender.
Tip: Save any leftover coconut milk in a sealed jar in the fridge for up to 4 days.
Load the blender
- Add the liquids first: coconut milk, pineapple juice, yogurt, vanilla, and honey if using.
- Then add the banana, frozen pineapple, and ice on top.
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Ready when: Liquids are on the bottom and frozen items are on top.
Tip: Liquid on the bottom helps the blades pull the frozen fruit down and prevents air pockets.
Blend until smooth
- Secure the lid.
- Start on low speed for 15 seconds, then increase to high and blend 45-60 seconds.
- Stop and scrape down the sides with a spatula if any chunks stick, then blend 15 seconds more.
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Ready when: The smoothie is thick, completely smooth with no visible ice or pineapple flecks, and spins in a steady vortex.
Tip: If the blades spin without pulling in the fruit, add 2 tablespoons more juice and try again.
Taste and adjust
- Taste a spoonful.
- If it isn't sweet enough, blend in 1 more teaspoon of honey.
- If it is too thick to pour, add 2 tablespoons of juice and pulse 5 seconds.
- If too thin, add a few more frozen pineapple chunks and blend 15 seconds.
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Ready when: Thick enough to sip through a wide straw but still slowly pourable.
Serve and garnish
- Divide between two tall glasses right away.
- Sprinkle each with 1 tablespoon of toasted shredded coconut if using, and serve immediately with a wide straw.
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Ready when: Smoothie is frosty and holds its shape on the garnish.
Tip: To toast coconut, stir it in a dry skillet over medium-low heat for 2-3 minutes until pale golden.
Good to know
Tips
- Use frozen fruit rather than extra ice for the creamiest, least watery texture.
- Add ingredients in the order given so the blender works efficiently.
- Drink right away; the texture is best within 10 minutes of blending.
- For an adult version, add 1 oz (30 ml) white rum per serving after blending and stir in.
Make ahead
Blend up to 1 day ahead and refrigerate in a sealed jar; shake well before drinking. For grab-and-blend packs, portion the pineapple and banana into freezer bags up to 3 months ahead.
Storage & reheating
Best served immediately. Refrigerate in an airtight jar up to 24 hours (it will separate; shake or stir well). Freeze in ice cube trays or jars up to 2 months; thaw in the fridge 4-6 hours or re-blend cubes with a splash of juice.
Substitutions
- plain whole-milk Greek yogurt → Coconut or other dairy-free yogurt. Makes the smoothie fully vegan; the flavor will be slightly sweeter.
- full-fat canned coconut milk → Light canned coconut milk. Reduces calories but gives a less creamy result.
- pineapple juice → Orange juice or water. Orange adds a different sweetness; water gives a milder flavor.
- honey or maple syrup → Pitted Medjool date. Blend 1 date for natural sweetness; it will add a caramel note.
