Hawaiian Smoothie Recipe

Prep pineapple

Cut a ripe pineapple into quarters, remove the core, then dice until you have 1 cup packed of diced pineapple. If using canned pineapple, drain and measure 1 cup.

Prep mango

Peel the mango and slice flesh away from the pit. Chop until you have 1 cup packed of mango pieces. If mango is very soft, reduce ice slightly for texture control.

Slice a ripe banana and measure 1/2 cup (about half a medium banana). The banana adds body and natural sweetness.

Add the diced pineapple, chopped mango, banana, 3/4 cup coconut water and 1/2 cup coconut milk to a high-speed blender.

Add 1 cup ice. If you prefer a thinner smoothie, reduce ice and add up to 2 tablespoons more coconut water.

If you want it sweeter, add 1 tablespoon honey or agave. For a brighter note, add 1 teaspoon fresh lime juice.

Secure the lid and blend on high until completely smooth and creamy, about 45–60 seconds depending on blender power. Stop and scrape down the sides once if needed, then blend another 10–15 seconds.

Taste and adjust sweetness or consistency: add another teaspoon of honey or a splash of coconut water as needed and pulse to combine.

Pour the smoothie into two glasses (or one large glass). Sprinkle a pinch of shredded sweetened coconut on top if desired.

Serve immediately with a straw. Keeps well chilled in the refrigerator for up to 12 hours but may separate—reblend briefly before serving.