Pineapple Coconut Smoothie (Print Version)

Refreshing tropical blend of sweet pineapple and creamy coconut for breakfast or snacks.

# What You Need:

01 - 1 ½ cups fresh or frozen pineapple chunks

02 - 1 ripe banana, for added creaminess

03 - 1 cup coconut milk, canned for richer texture

04 - ½ cup coconut water

05 - 1 tablespoon unsweetened shredded coconut

06 - 1–2 teaspoons maple syrup or agave, to taste

07 - ½ cup ice cubes

01 - Add the pineapple, banana, coconut milk, coconut water, shredded coconut, maple syrup, and ice cubes to a blender.

02 - Blend on high until smooth and creamy, approximately 1 minute.

03 - Taste and adjust sweetness by adding more maple syrup if needed.

04 - Pour into two glasses and serve immediately. Garnish with a pineapple wedge or extra shredded coconut if desired.

01 -

It tastes like a vacation without leaving your kitchen or spending a fortune
The whole thing comes together in literally five minutes with minimal cleanup
Perfect for using up sad-looking pineapple or that lone banana going soft on your counter

02 -

Frozen pineapple is absolutely worth buying in bulk bags for this recipe because it eliminates the need for much ice
Canned coconut milk can separate in the fridge, so give the can a good shake before opening or whisk it briefly
If your blender struggles with frozen fruit, add the liquid first and let things sit for a minute before blending

03 -

Let your blender run a bit longer than you think necessary for that professional smoothie-shop texture
Rinse your blender immediately after pouring to prevent coconut milk from stubbornly sticking to the sides