Piña Colada Smoothies are my new go-to smoothie. They’re kind of fabulous.
You know how I’ve told you I was a picky eater when I was a kid? I was a total texture-phobe and I was dead picky about flavour combinations. My mom now says, “Hey, we just didn’t know you were gourmet.” My mom is the Queen of the Euphemism.
I must’ve been a righteous pain in the rear to feed.
The reason I’m confessing this (again) is that pineapple and coconut were both on my no-fly list. I didn’t like pineapple because of the stringy texture. I didn’t like coconut because the sum exposure I had to coconut in Northern Michigan in the 70s and 80s was the über-sweetened stuff in the middle of Mounds candy bars or in a macaroon. Both grossed me out, so piña coladas were a serious no go.
Fast forward to now and my insatiable desire to eat both of those ingredients. (Okay, I still dislike sweetened coconut flakes, but honestly, can you blame me?) I love the fruity, tangy, acidic pineapple AND its texture. I can’t get enough coconut milk -which I’m pretty sure is an ingredient given to humanity by the grace of God-, fresh coconut or unsweetened coconut flakes.
And piña coladas? Well, until recently they were still on my no-fly list because -frankly- I don’t really like alcoholic smoothies, which is what I always viewed piña coladas as being. Pardon me while I go bang my head against the wall for a moment, would ya?
THUD THUD THUD
Howzabout just omitting the hooch, dingbat?
The result of leaving out the high octane stuff was a creamy, dreamy, coconutty, silken pineapple, thick concoction that pretty much makes my eyes roll back into my head. Let me let you in on a little something… There is ZERO added sugar and there doesn’t need to be because the frozen bananas do double duty. They thicken the mixture to milkshake consistency and they sweeten it to boot. Oh and HEY! If you happen to be vegan or cutting back on dairy OR allergic to anything dairy, this is still kosher for you (small ‘k’ kosher because I make no claim to understand kosher law!)
It’s warming up out there, friends. You need this in your lives this summer.
Double Bonus: If you have leftover smoothie (HA. Like that would happen here unless I plan for it.) you can freeze it in ice pop molds for some wicked good popsicles. You are welcome. Mwah.
XO
Rebecca
Piña Colada Smoothies | Vegan and Dairy Free
Rate RecipeIngredients
- 1 can crushed pineapple in juice 20 ounces
- 1 can coconut milk 13.5 ounces
- 3 bananas peeled and frozen
Optional Garnish:
- A slice of pineapple
- a dusting of shredded coconut
Instructions
- Add all ingredients to a blender and blend on high until smooth. Divide between glasses and serve immediately!
- Leftovers can be frozen in ice pop form.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Reader's Thoughts...
MaKenzie says
Cool
Lauren says
Yum! I love how simple and basic BUT delicious this looks. I’ve been looking for good smoothie recipes with simple ingredients. Thank you! 🙂
Ron says
Any way to avoid stringy pineapple?
Rebecca says
If you have a killer blender (read: Blendtec or Vitamix) there is no pineapple string that can stand up against it!
Sarah says
Yummy! Thanks for sharing. I also tried adding 3/4 cup fresh strawberries and 3 tbs. chia seeds with good results.
ivy blue says
I tried it and enjoyed it!
Celina says
Is this high in calories?
Rebecca says
I’m not sure! There are some good calorie calculators findable on Google if you have health related concerns about calories!
Nutmeg Nanny says
It’s so funny how much your taste evolves as you get older. I’m a huge coconut fan, I would love to have this 🙂 it looks so refreshing.
Aggie says
This looks perfect. I need one now!! 🙂
ashley - baker by nature says
This is totally fabulous and refreshing!
Nicole @ InfiniteLittlePleasures says
This sounds so yummy!
Amy says
Hmmm. How gross would it be to add baby spinach to this, I wonder…I basically pretend like my normal daily smoothies are good for me by adding spinach (my go-to health-maker ingredient) to them, and I really, really, really want to drink these pina colada ones every morning for breakfast. I can already tell that much. But I think I have to boost the fruit/veggie servings to justify doing this (since I don’t really do very well with eating actual fruit and vegetables throughout the day because I’m a self-indulgent, lazy, singleton who prefers to eat funner things…
But it would still taste super great, right? And maybe I’d be less tempted to toss a splash of rum in my breakfast if it was very healthy looking and green…
Rebecca says
Gosh, I think that sounds pretty tasty!!! Go for it and let me know how it tastes!
emily W. says
Uh, how have I never thought to freeze leftover smoothie before today?? A thousand thank yous for that touch of genius. Also, these look delicious!
Tracy Cassidy says
Made this to freeze the other day, and ended up drinking it for lunch instead! Muy delicioso!
Amy @Very Culinary says
Love love love. Totally making this!
Colleen says
Do have any suggestion for a subsititutioc n for the bananas? I am allergic to them but would love to have a smoothie.
Rebecca says
Well? That’s tricky. The bananas provide sweetness and thickening power. You could thicken it with ice, but you’d need to adjust sweetness to taste.
Anita says
I was going to ask the same thing as I am also allergic to bananas – for thickening, maybe 1 tsp of ground chia seeds and then light honey or agave for sweetener plus some ice?
Tieghan says
These are so fun!! Really makes me want to be somewhere tropical and not here, with 2 feet of new snow!
Rebecca says
I know. I made them the first time when we were having a whiteout. Sigh. Let’s just close our eyes and pretend it’s warm, Tieghan!
Liz @ The Lemon Bowl says
This sounds so good and fresh. I want!
Rebecca says
I’m making them again for lunch!
Jen says
How many ounces should the cans be?
Rebecca says
…aaaaaaand THAT’S what I forgot to fill in before I published the recipe. 20 and 13.5 ounces respectively, Jen. Thank you! 🙂