Description
This pineapple coconut cream smoothie recipe is a rich, tropical drink made with sweet pineapple and creamy coconut. It’s refreshing, naturally sweet, and perfect for breakfast, a post-workout boost, or a healthy dessert alternative. Smooth, thick, and dairy-free, this smoothie delivers bright island flavors in every sip.
Ingredients
Scale
- 1 cup fresh or frozen pineapple chunks
- ½ cup coconut cream (unsweetened)
- ½ banana (optional, for extra creaminess)
- ¼ cup coconut water or almond milk
- 1 teaspoon honey or maple syrup (optional)
- ½ cup ice cubes
- 1 tablespoon shredded coconut (for garnish)
Instructions
- Add pineapple chunks to a high-speed blender.
- Spoon in coconut cream and banana if using.
- Pour in coconut water or almond milk.
- Add honey if extra sweetness is desired.
- Toss in ice cubes.
- Blend on high for 45–60 seconds until smooth and creamy.
- Pour into a chilled glass and garnish with shredded coconut or a pineapple wedge.
- Serve immediately and enjoy fresh.
Notes
- Use frozen pineapple for a thicker texture without adding extra ice.
- If the smoothie is too thick, add a splash of liquid and blend again.
- For added protein, mix in a scoop of vanilla protein powder.
- Store leftovers in an airtight container for up to 24 hours and shake before serving.