Go Back

Pineapple Smoothie

A refreshing tropical smoothie made with frozen pineapple, creamy Greek yogurt, and coconut milk. Ready in just 5 minutes, this naturally sweet drink is perfect for busy mornings, post-workout refuels, or afternoon energy boosts.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Beverage, Breakfast
Cuisine: Tropical
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups frozen pineapple chunks
  • 1 cup plain Greek yogurt
  • 1/2 cup coconut milk canned or boxed
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon vanilla extract
  • 1/2 cup ice cubes optional, for extra thickness

Equipment

  • High-powered blender
  • Measuring cups
  • Measuring spoons
  • Tall drinking glasses
  • Spoon for scooping frozen fruit

Method
 

  1. Measure out all ingredients before blending to avoid scrambling mid-process.
  2. Pour the coconut milk into your blender as the liquid base.
  3. Add the frozen pineapple chunks on top of the coconut milk.
  4. Scoop the Greek yogurt into the blender on top of the pineapple.
  5. Drizzle the honey and vanilla extract over the yogurt.
  6. Add the fresh lime juice.
  7. Secure the blender lid and start on low speed for 5 to 10 seconds, then increase to high speed and blend for 30 to 45 seconds until completely smooth with no visible fruit chunks or yogurt streaks.
  8. Pour a small amount into a glass and taste it. If the smoothie is too thick, add more coconut milk by the tablespoon; if it's too thin, add a few more frozen pineapple chunks and blend again briefly.
  9. Divide the smoothie between two glasses and serve immediately.

Notes

Freeze pineapple juice in ice cube trays and use those instead of regular ice for a pineapple smoothie that stays flavorful even as it chills, without getting diluted. Store blended smoothie in an airtight mason jar for up to 24 hours in the refrigerator. Freeze in freezer bags for up to 3 months.