If you love piña coladas (minus the rum) and bright tropical flavors, this simple 3‑ingredient piña colada smoothie is for you. Blend, pour into a cup to take with you, or serve it in a bowl and add extra toppings for a special breakfast treat.
Although I’m primarily a baking blogger, I balance sweets with fruit-forward breakfasts. Fruit is nature’s candy, and this piña colada smoothie—made from pineapple, banana and coconut milk—delivers a fresh tropical taste without alcohol.
I like to add toasted coconut flakes to my smoothie bowl for crunch. For even more texture try a macadamia coconut granola or layer it with coconut chia pudding to make a heartier breakfast.
Table of Contents
- Helpful tools
- Ingredients and substitutions
- How to make piña colada smoothie
- Storage
- More easy smoothies
- Piña Colada Smoothie Bowl Recipe
Helpful tools
You’ll need a blender or food processor. I use a personal-size Ninja blender cup for single servings, which is convenient for quick mornings.
Ingredients and substitutions
The full ingredient list and exact quantities are in the recipe card below. Notes and substitution tips:
- Banana – Use ripe banana for sweetness. Freezing it first gives a creamier texture.
- Pineapple – Fresh or frozen pineapple both work. Frozen pineapple can vary in sweetness, so taste and adjust if needed.
- Coconut milk – Carton coconut milk is lighter; canned coconut milk makes a richer, creamier smoothie but increases calories.
- Toppings – I used sliced banana and toasted coconut chips. Other good options: more pineapple, fresh berries, crushed nuts, granola, or chia pudding.
How to make piña colada smoothie
Place all ingredients in a blender and blend until smooth. Pour into a cup or bowl. If serving as a bowl, add your favorite toppings and enjoy immediately.
Tip: If using a lot of frozen fruit, alternate with some fresh fruit (for example, frozen banana + fresh pineapple) so your blender handles it more easily. If everything is frozen, you may need to add a little extra liquid.
Storage
Smoothies are best fresh, but you can keep this piña colada smoothie in an airtight container in the refrigerator for up to 2 days. For meal prep, freeze portions for up to a week and thaw in the refrigerator the night before. While technically safe longer, flavor and texture decline after several weeks, so I recommend prepping only a week’s worth for best results.
More easy smoothies
- Peanut Butter Banana Kale Smoothie
- Mango Peach Smoothie
- Strawberry Orange Smoothie
- Orange Pear Smoothie
- Strawberry Banana Smoothie
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Piña Colada Smoothie Bowl
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Equipment
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Blender or Food Processor
Ingredients
- 1 banana, ripe and frozen
- 1 cup pineapple chunks, fresh or frozen
- ½ cup coconut milk, from carton or can
- Sliced banana, optional
- Toasted coconut chips, optional
Instructions
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Toast a handful of coconut chips in a dry skillet over medium heat until golden and fragrant. Set aside.
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Combine 1 frozen ripe banana, 1 cup pineapple chunks and ½ cup coconut milk in the blender. Blend until smooth and creamy.
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Pour into a bowl, top with banana slices and toasted coconut chips (or other toppings of your choice).
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Serve immediately and enjoy.
Notes
- I use a Ninja blender with the personal-size cup attachment for single servings.
- Canned coconut milk yields a richer texture but contains more calories than carton coconut milk.
- To ease blending, alternate frozen and fresh fruit (e.g., frozen banana + fresh pineapple). If using only frozen fruit, add a touch more liquid as needed.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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