Pineapple Coconut Yogurt Smoothie

Pineapple Coconut Yogurt Smoothie

A tropical blend of sweet pineapple, creamy coconut, and tangy yogurt, ready in minutes.

Total 5 min Makes 1 serving Calories 340/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This smoothie pairs juicy pineapple with rich coconut milk and tangy yogurt for a thick, chilled drink that tastes like a beach vacation. It comes together in one blender with no cooking required, making it an easy breakfast or midday refresher. Serve it right away over ice for the coldest, creamiest texture.

Ingredients

  • 1 cups frozen pineapple chunks
  • 1/2 cups plain Greek yogurt
  • 1/2 cups coconut milk
  • 1/4 cups orange juice
  • 1 tablespoons honey
  • 1/4 teaspoons vanilla extract
  • 2 tablespoons shredded coconut, unsweetened
  • 3 ice cubes

Method

  1. Add the frozen pineapple, Greek yogurt, coconut milk, orange juice, honey, and vanilla extract to a blender.

  2. Add the shredded coconut and ice cubes to the blender.

  3. Blend on high speed for 45 to 60 seconds, until smooth and creamy, scraping down the sides as needed.

  4. Pour into a chilled glass and serve immediately.

Rate this recipe

★ 4.6 (1)

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    Pineapple Coconut Yogurt Smoothie

    This smoothie pairs juicy pineapple with rich coconut milk and tangy yogurt for a thick, chilled drink that tastes like a beach vacation. It comes together in one blender with no cooking required, making it an easy breakfast or midday refresher. Serve it right away over ice for the coldest, creamiest texture.

    5 min 1 serving 340 cal

    Ingredients

    • 1 cups frozen pineapple chunks
    • 1/2 cups plain Greek yogurt
    • 1/2 cups coconut milk
    • 1/4 cups orange juice
    • 1 tablespoons honey
    • 1/4 teaspoons vanilla extract
    • 2 tablespoons shredded coconut, unsweetened
    • 3 ice cubes

    Method

    1. 1

      Add the frozen pineapple, Greek yogurt, coconut milk, orange juice, honey, and vanilla extract to a blender.

    2. 2

      Add the shredded coconut and ice cubes to the blender.

    3. 3

      Blend on high speed for 45 to 60 seconds, until smooth and creamy, scraping down the sides as needed.

    4. 4

      Pour into a chilled glass and serve immediately.