Vegan Coconut Pineapple Smoothie
This tropical smoothie is thick, creamy, and tastes like a vacation in a glass — no dairy, no animal products, just pure fruit-forward bliss. Full-fat coconut milk is the secret weapon here, giving the blend a rich, velvety texture that rivals any milkshake without a drop of cream or yogurt. Frozen pineapple and banana do double duty, keeping everything ice-cold and naturally sweet so you barely need the optional maple syrup. A squeeze of fresh lime juice cuts through the richness and brightens the whole thing up in a way that makes every sip feel alive. It blends up in under a minute and pours into two generous glasses, making it an effortless weekday breakfast or a seriously satisfying afternoon treat. Toasted coconut flakes on top add a little crunch and a toasty aroma that takes it from simple to stunning.
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Learn more →Ingredients
2 servings
- 1 ½ cups frozen pineapple chunks
- 1 medium ripe banana, peeled and frozen
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh lime juice
- 1 tsp maple syrup, or more to taste (optional)
For serving
- toasted coconut flakes, for serving (optional)
Instructions
- 1
Add the frozen pineapple, frozen banana, coconut milk, and lime juice to a blender.
- 2
Blend on high speed until completely smooth and no chunks remain, about 45–60 seconds. Taste and blend in the maple syrup, if using.
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