No-hafta Colada Recipe

Chill and measure

Place the blender jar in the refrigerator for 5–10 minutes if you prefer an extra-cold drink. Measure and set out pineapple chunks, peel and slice the banana, and juice the lime.

If you like extra coconut flavor and texture, toast the shredded coconut: place 1 tsp shredded coconut in a dry skillet over medium heat, stirring constantly for 1–2 minutes until golden. Remove from heat and cool.

Add the fresh pineapple chunks, sliced frozen banana, 3 tablespoons canned coconut milk, 3 fl oz cold coconut water, 1/4 cup vanilla Greek yogurt, 1 tablespoon fresh lime juice, and 1 teaspoon honey or agave into the blender.

Add 1 cup ice cubes and 1 teaspoon unsweetened shredded coconut (optional) to the blender for body and a slight chewy texture.

Secure the blender lid and blend on high for 45–60 seconds, stopping to scrape down the sides once, until the mixture is completely smooth and thick but pourable. If the mixture is too thick, add 1–2 tablespoons more coconut water and blend 5–10 seconds more. If too thin, add a few more ice cubes and pulse to thicken.

Taste and adjust sweetness or acidity: add up to 1 more teaspoon honey/agave for sweetness or another 1/2 teaspoon lime juice for brightness, blending briefly to incorporate.

Pour the smoothie into a chilled tall glass. Garnish with a pineapple wedge on the rim, a lime wheel, and a sprinkle of the toasted shredded coconut on top. Add a paper umbrella if desired.

Serve immediately with a wide straw and enjoy.