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–+ servings
A glass of tropical smoothie topped with shredded coconut sits on a wooden board, with banana slices scattered around.
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Tropical Pineapple Coconut Smoothie

This easy tropical smoothie recipe combines frozen pineapple, banana, coconut milk, yogurt, and shredded coconut for a creamy pineapple-coconut smoothie that's ready in just minutes.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Beverages, Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 servings
Calories: 355kcal
Author: Kristen Wood

Ingredients

  • 1 cup frozen pineapple chunks
  • 1/2 large frozen banana or 1 small
  • 1 cup coconut milk carton or canned; see notes
  • 2 tablespoons shredded unsweetened coconut
  • 2 tablespoons plain yogurt regular or vegan
  • 1/2 teaspoon vanilla extract
  • pinch salt

Instructions

  • In a blender, combine the pineapple, banana, coconut milk, shredded coconut, yogurt, vanilla and salt.
    Blender with chunks of pineapple, a scoop of ice cream, and milk inside, ready to be blended into a delicious tropical smoothie.
  • Blend until smoothy and creamy. Pour into a favorite glass and optionally sprinkle with additional shredded coconut before serving. Enjoy!
    A glass filled with a creamy light brown tropical smoothie topped with shredded coconut, placed on a dark textured surface.

Video

Notes

Canned coconut milk creates a thicker, richer smoothie, while carton coconut milk results in a lighter consistency.
Storage
This smoothie is best enjoyed right away, but you can store it in ziplock bags or ice cube trays in the freezer, and then just reblend them with a little milk to regain it's creamy texture before serving.

Nutrition

Serving: 1smoothie | Calories: 355kcal | Carbohydrates: 24g | Protein: 4g | Fat: 30g | Saturated Fat: 26g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 28mg | Potassium: 517mg | Fiber: 3g | Sugar: 13g | Vitamin A: 87IU | Vitamin C: 43mg | Calcium: 59mg | Iron: 4mg
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