This Piña Colada Smoothie is a creamy dessert, a healthy snack, or even a delicious breakfast. You’ll love the flavors of coconut combined with pineapple. Who says pina coladas have to have alcohol? This smoothie is a tasty and refreshing way to enjoy the flavors without the hangover
I love the flavor of coconut and pineapple together. That must be why I made this piña colada cocktail. I decided a healthy smoothie version was also necessary.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Frozen banana chunks — Take one or two ripe bananas, peel, chop, and freeze them. I prefer to freeze them on a pan lined with parchment or waxed paper. Once they’re frozen, I transfer them to a freezer bag.
- Frozen pineapple chunks — Learn the best way to cut a pineapple or use frozen pineapple chunks in a bag.
- Pineapple juice — I have used either pineapple juice or pineapple coconut juice and both work great.
- Coconut milk — You can use lite canned coconut milk or full-fat canned coconut milk, depending on your preferences.
- Plant-based milk — You can use your favorite vegan milk or use soy milk, cashew milk, pecan milk, almond milk, oat milk, etc.
- Coconut extract — This is an optional ingredient in case you’d like to boost the coconut flavor. If you don’t have coconut extract, you can add more of the coconut milk.
Why This Recipe is a Winner
- Adding frozen banana adds natural sweetness and creaminess to this smoothie
- Fresh pineapple is full of flavor and adds healthy nutrients to every sip
- Coconut milk adds to the creaminess factor and contributes to the coconut (colada) flavor we’re after.
To store, transfer smoothies to an airtight, freezer-safe container and freeze for up to 2 months. Allow it to sit at room temperature for 10 to 15 minutes or longer to thaw.
Here are my favorite ways to serve these smoothies:
- Make piña colada “ice cream” — Keep the liquid limited to 1/2 cup of pineapple juice and 2 cups of soy milk and you’ll have a rich, thick ice-cream-like consistency. Spoon it out into bowls and add your favorite toppings like vegan chocolate syrup.
- Protein piña colada smoothie — Add a tablespoon or two of vegan vanilla protein powder, add a little more plant-based milk, and serve this as a meal replacement for an on-the-go lunch.
- Berry piña colada smoothie — Add 1/2 to 1 cup of frozen berries and watch this transform into a colorful smoothie. Be sure to add more plant-based milk to get the best consistency.
- Smoothie bowl — Pour the finished smoothie into a bowl and top it with protein granola, chopped nuts, fresh berries, and more.
Here are more favorite toppings, however, you serve your smoothie:
How to Cut a Pineapple
It’s easy to cut fresh pineapples for your smoothies. Watch my video with easy instructions!
Freeze pineapple chunks on a tray lined with parchment or waxed paper. Freeze the tray for at least 30 minutes then transfer frozen pineapple chunks to a freezer bag where they will keep for up to 2 months.
More Smoothie Recipes
I hope you love this piña colada smoothie as much as we do!
Virgin Piña Colada Smoothie
- 1 cup frozen banana chunks
- 2 ½ cups frozen pineapple chunks
- ½ cup pineapple juice or pineapple coconut juice
- ½ cup coconut milk
- 1 ½ cups plant-based milk
- optional: ¼ teaspoon coconut extract
- Add all the ingredients to a blender and let them sit for a few minutes to soften.
- Blend on low speed until the frozen ingredients are broken down into smaller bits. Then gradually increase the speed. Add more juice or plant-based milk as needed to achieve the desired consistency.
- Pour into glasses and serve!
- To store, transfer smoothies to an airtight, freezer-safe container and freeze for up to 2 months. Allow it to sit at room temperature for 10 to 15 minutes or longer to thaw.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2013 and was updated to include new photos, new text, and an updated recipe in 2021.