Pineapple Smoothie Recipe

Pineapple smoothie in a rattan glass with a rose gold bamboo straw

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This creamy Pineapple Smoothie tastes like a tropical vacation in a glass. Made with frozen pineapple, banana, coconut milk, cottage cheese, vanilla protein powder and a few optional extras, it comes together in minutes for an easy breakfast or healthy snack.

Prep Time5

Total Time5

Course: Breakfast, brunch

Cuisine: American

Servings: servings

Author: Kellie

Cost: $5

Equipment

blender
measuring cup
measuring spoon

Ingredients

1 cup frozen pineapple chunks
1 frozen banana peeled
3/4 cup canned coconut milk full-fat for the creamiest result
1/2 cup cottage cheese plain Greek yogurt can be substituted or coconut yogurt for dairy-free
2 scoops unflavored whey protein powder 25–40g protein
1 Tablespoon unsweetened shredded coconut
2 teaspoon lime juice and zest optional, makes it taste extra “cocktail”
1/2 teaspoon vanilla extract optional
1/2 cup ice only if needed for extra-thick
1 teaspoon honey or maple syrup optional

Instructions

Add everything to a blender: frozen pineapple, frozen banana, coconut milk, yogurt, protein powder, and any extras.
Blend until thick and silky, stopping to scrape down the sides as needed.
If it’s too thick to blend, add a splash more coconut milk (or water). If it’s not thick enough, add a handful more frozen pineapple or ice and re-blend.
Pour into a glass and enjoy immediately.

Notes

Use frozen fruit for the thickest, creamiest texture.
If your smoothie is too thick to blend, add coconut milk a splash at a time until it loosens up.
For a dairy-free version, swap the cottage cheese for coconut yogurt and use a dairy-free vanilla protein powder.
Taste before adding honey or maple syrup since the fruit may already be sweet enough.
For a brighter, more tropical flavor, add the lime juice and zest just before blending.
A little extra frozen pineapple or ice will thicken the smoothie quickly if needed.

Nutrition