This pineapple coconut smoothie blends bright, sweet pineapple with rich coconut for a refreshing tropical treat. Creamy canned coconut milk and a touch of unsweetened shredded coconut give the drink a velvety texture, while frozen pineapple keeps it cold and thick without relying on ice cream. It’s an easy, four-ingredient smoothie that’s ideal for busy mornings, light breakfasts, or a simple, fruity snack.
On hectic mornings when you want something fast and satisfying, this pineapple coconut smoothie comes together in minutes. I usually keep canned coconut milk and bags of frozen pineapple on hand, so it’s easy to pull together for breakfast or a pick-me-up. The flavor is reminiscent of a pina colada but without added ice cream or excessive sugar.
The full-fat coconut milk delivers a creamy, indulgent mouthfeel and pairs naturally with pineapple’s tropical sweetness. If you prefer a lighter option, you can swap full-fat coconut milk for a reduced-fat canned version, though the smoothie will be less thick. For a dairy-free alternative to dairy milk, almond milk works well in small amounts to loosen the texture if needed.
How to make a pineapple coconut smoothie:
Scroll to the recipe card below for full ingredient amounts and serving details.
- Measure the canned coconut milk, including both the liquid and the thicker coconut solids, and add it to a blender.
- Add frozen pineapple chunks, almond milk (or your preferred dairy-free milk), and unsweetened shredded coconut.
- Process until smooth. If the mixture is too thick, add more almond milk or coconut water a little at a time until you reach the desired consistency.
- Pour into glasses and garnish with fresh pineapple chunks and additional shredded coconut if you like. Serve immediately.
This recipe is fast and forgiving: swap quantities slightly based on how thick or thin you like your smoothies, and adjust sweetness with a small amount of honey or a splash of pineapple juice if desired.
What add-ins can you put in a pineapple coconut smoothie?
There are several ingredients that pair well with pineapple and coconut. Keep in mind that additions that increase thickness—like yogurt or nut butter—may require extra liquid to blend smoothly.
Here are a few popular add-ins:
- Honey or maple syrup for extra sweetness
- Additional shredded coconut for more texture
- Pineapple juice or a splash of orange juice for brightness
- Coconut water to thin the drink while keeping tropical flavor
- Protein powder for a more filling smoothie
- A splash of rum for an adult version (serve responsibly)
Can you use carton coconut milk in place of canned?
Carton or refrigerated coconut milk is generally much thinner than canned coconut milk. For this recipe, canned full-fat coconut milk produces the best creamy, thick texture that mimics the richness of smoothies made with frozen dairy products. Using carton coconut milk may result in a thinner, less creamy drink.
Can you use low-fat coconut milk in place of full-fat?
Yes — you can use reduced-fat canned coconut milk if you want to lower the fat content. Expect a thinner texture and slightly less richness compared with full-fat canned coconut milk, but it still makes a tasty smoothie without the extra sugar found in ice cream-based options.
Other smoothie recipes you may enjoy:
- Banana Pineapple Smoothie
- Blueberry Smoothie
- Pineapple Mango Smoothie
- Strawberry Banana Smoothie
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Pineapple Coconut Smoothie
Kimberly Vargo
10 minutes
10 minutes
4 Servings
Ingredients
- 13.5 ounces (1 can) full-fat canned coconut milk
- 12 ounces frozen pineapple chunks
- 1/4 cup almond milk (or other dairy-free milk; coconut water may be substituted)
- 1/2 cup unsweetened shredded coconut
Instructions
- Put the coconut milk (including any thick solids from the can), frozen pineapple, almond milk, and shredded coconut into a blender.
- Blend until smooth, pausing to scrape the sides if necessary. Add more almond milk or coconut water a tablespoon at a time if the smoothie is too thick.
- Pour into glasses and garnish with pineapple chunks and extra shredded coconut. Serve immediately for the best texture and flavor.
Notes
- Nutritional values are approximate and based on the recipe card ingredients and a typical serving size. Actual values will vary by brand and portion size.
- For a thinner, drinkable consistency, add more almond milk or coconut water. For a thicker, spoonable texture, reduce the additional liquid or add more frozen pineapple.
- To make this smoothie ahead, blend and store in an airtight container in the refrigerator for up to 24 hours; shake or stir well before serving, though the freshest taste is immediate.
Nutrition
Serving: 6 ounces
Calories: 318 kcal
Carbohydrates: 19 g | Protein: 3 g | Fat: 28 g
Saturated Fat: 25 g | Fiber: 3 g | Sugar: 13 g
Potassium: 379 mg | Sodium: 38 mg