Description
This refreshing gluten-free pineapple and coconut smoothie is thick, creamy, and naturally sweet—made with fresh pineapple, coconut milk, and ripe banana. It’s perfect for a light breakfast, a post-workout drink, or just a tropical escape in a glass.
Ingredients
1 ½ cups fresh pineapple chunks (cold or frozen)
¾ cup full-fat canned coconut milk
1 ripe banana
½ to 1 cup ice cubes (adjust to your thickness preference)
1–2 teaspoons local honey or maple syrup (optional, taste first)
Optional add-ins:
1 tablespoon unsweetened shredded coconut
1 teaspoon chia seeds
Small splash of lime juice
Instructions
Toss everything in the blender.
Blend until smooth and creamy. If it’s too thick, add a splash of cold water or more coconut milk.
Taste it. Add more sweetener or lime juice if you want.
Pour into a glass. Or a jar. Or straight into your mouth—I won’t judge.
Notes
Use fresh pineapple for the best flavor—pre-cut is fine, just skip canned.
Full-fat canned coconut milk gives the creamiest texture.
Adjust ice and sweetener based on your preference.
Want it extra cold and thick? Use frozen pineapple or frozen banana slices.
Add a splash of lime juice to brighten up the flavor.
To make it a full meal, toss in a scoop of protein or collagen.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Smoothie
- Method: Blended
- Cuisine: American
Nutrition
- Serving Size: 1 smoothie (about 12 oz)
- Calories: ~210
- Sugar: 17g (naturally occurring)
- Sodium: 20mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg