Pina Colada Smoothie

There’s nothing like cooling off with a frosty glass of piña colada smoothie on a hot afternoon. It’s a creamy blend of coconut milk and sweet pineapple—basically a tropical vacation in a glass. With just three ingredients and five minutes of blending, you’ve got yourself a delicious, nourishing treat that’s perfect for summer. And the best part? It’s naturally vegan and gluten-free, so everyone can enjoy a glass.

A Summer Favorite in My Kitchen

When the heat starts to rise, I find myself craving light, fruity drinks—and this piña colada smoothie hits the spot every time. It reminds me of beachside getaways, but without the rum. My kids are obsessed with it too. As soon as school’s out for summer, this smoothie is on repeat at our house. Whether it’s a mid-morning snack or a post-swim refresher, it’s always a hit.

And if you’re a fan of fruity drinks like orange smoothies or green smoothies, you’re going to love this one just as much.

What You’ll Need

You only need a handful of ingredients to make this creamy, dreamy smoothie:

• Coconut Milk – For that signature tropical flavor. I prefer full-fat canned coconut milk for the best creamy texture, but any plant-based milk works.
• Frozen Pineapple – Adds natural sweetness and makes the smoothie thick and frosty.
• Sugar – Just a touch of coconut or regular sugar to enhance the pineapple flavor.
• Ice – One cup is all you need to keep things chilled and slushy.

Easy Swaps and Add-Ins

Want to put your own spin on it? Here are some ways I switch things up from time to time:

• Use honey or maple syrup instead of sugar for a more wholesome sweetener.
• Toss in ½ frozen banana or a handful of frozen strawberries for a fun fruity twist.
• Add a scoop of vanilla protein powder or a spoonful of Greek yogurt to turn it into a breakfast-worthy smoothie.
• If you’re after a thicker, richer blend, try using coconut cream instead of milk.
• Turn it into a smoothie bowl with toppings like sliced banana, chia seeds, and shredded coconut.
• Dress it up like a mocktail with a pineapple wedge, a cherry on top, whipped cream, or even a sprinkle of toasted coconut flakes.

How to Make It

Making this smoothie is quick and easy. Here’s how I do it:

1. Stir the coconut milk well if using canned—it usually separates into thick cream and watery liquid. Mix it thoroughly before measuring.
2. Add to blender: Pour the coconut milk into your blender first. Then add the sugar, frozen pineapple, and ice.
3. Blend on high until the mixture is smooth and creamy. If it’s too thick, splash in more coconut milk. Too thin? Add more frozen pineapple or ice.
4. Pour into glasses and garnish with fresh pineapple if you’re feeling fancy.

Tips for the Creamiest Smoothie

• Use frozen pineapple: It makes the smoothie thick and cold without watering it down.
• Always stir canned coconut milk before using it to get the creamy part mixed in with the liquid.
• Add liquids first: This helps your blender work more efficiently and gives a smoother result.
• Adjust the texture: Don’t be afraid to tweak the liquid or frozen ingredients until it’s just how you like it.

How to Store or Freeze

Fresh is always best with smoothies, but here’s what I do with leftovers:

• Store in the fridge: Pour into a mason jar or glass bottle and drink within 24 hours. Shake well before sipping.
• Make smoothie pops: Pour the leftovers into popsicle molds and freeze for 4+ hours. They turn into creamy tropical pops that my kids go wild for.

FAQs

Can I use fresh pineapple instead of frozen?
Yes, but I’d recommend adding more ice or freezing the pineapple chunks ahead of time so the smoothie stays thick and cold.

Is this smoothie dairy-free?
Absolutely! Just stick with plant-based milk (like coconut, almond, or oat), and it’s completely vegan and dairy-free.

Can I add protein?
Definitely. A scoop of vanilla protein powder or some plain Greek yogurt makes it more filling, especially for breakfast.

What’s the best coconut milk to use?
Canned full-fat coconut milk gives the creamiest texture, but you can use carton coconut milk if you prefer something lighter.

How to Serve

Serve it straight up in a tall glass with a pineapple wedge on the rim. If you’re going for the island vibe, pop in a paper umbrella and a cherry on top. Or go the smoothie bowl route and load it up with tropical toppings for a breakfast that feels like a treat.

Final Thoughts

This piña colada smoothie is sunshine in a glass. It’s cool, fruity, and so easy to make. Whether you’re sipping it poolside, enjoying it with breakfast, or freezing leftovers into smoothie pops, it’s one of those simple recipes that feels like a little luxury. Give it a try—you’ll want to make it all summer long.

Try other smoothie recipes:

• Mixed Berry Smoothie
• Carrot Smoothie
• Raspberry Smoothie