Pina Colada Smoothie Recipe

If using fresh pineapple, core and cut into chunks. Measure out 1.5 cups fresh pineapple and 0.5 cups frozen pineapple (or 2 cups fresh if you prefer less ice). Peel the banana and have it ready.

If you prefer extra cold without diluting, freeze the banana slices on a tray for 30–60 minutes beforehand. Toast coconut flakes in a dry skillet over medium heat for 2–3 minutes, stirring, until golden; set aside to cool for garnish.

Assemble and Blend

Add the fresh pineapple chunks, frozen pineapple chunks, banana, 3 tbs cream of coconut, 1 cup coconut milk, 1/4 cup Greek yogurt (if using), and 1 cup ice to the blender jar.

Add 1 tsp honey or agave, 1 tsp fresh lime juice, 1/4 tsp vanilla extract, and a pinch of salt. These small additions brighten the flavors and balance sweetness.

Secure the lid and blend on high for 45–60 seconds, stopping to scrape down the sides if necessary. Blend until completely smooth and pourable. If the mixture is too thick, add 1–2 tbs coconut milk (or water) and blend again for 10–15 seconds. If too thin, add 1/4 cup frozen pineapple or a few more ice cubes and pulse to thicken.

Pour the smoothie into a chilled tall glass. Taste and adjust sweetness or acidity: add up to 1 tsp more honey/agave or an extra 1/2 tsp lime juice if desired; briefly stir or pulse to incorporate.

Garnish with a pineapple wedge on the rim, a maraschino cherry on top, and a sprinkle of toasted coconut flakes. Serve immediately with a straw.