The pina colada cocktail is native to the Caribbean island of Puerto Rico.
This classic drink is a mixture of rum, coconut milk, pineapple juice and sugar, blending different delicious tropical flavors.
This pina colada smoothie is all of that tropical goodness without the alcohol.
It’s sweet and refreshing and what’s great about it is that it’s suitable for about everyone: kids, anyone who doesn’t drink alcohol, vegans and people with a gluten-free diet.
Pineapples and coconuts are packed with health benefits and they make a delicious flavor combination.
This easy recipe is especially great for summer, but can really be enjoyed all year round.
4 cups fresh pineapple
1 cup coconut milk
5-6 ice cubes
1 tbsp maple syrup
1/4 tsp vanilla extract
1 tsp shredded coconut
Make sure to use a strong blender that can process ice cubes.
Blend the coconut milk with the pineapple, then add the ice cubes little by little.
Sweeten the smoothie with maple syrup and pour in some pure natural vanilla extract to bring out the flavors.
Pour the pina colada smoothie into a chilled glass garnished with shredded coconut.
To do this simply wet the top of the glass by immersing it in a bowl with water.
This will help the tiny coconut pieces stick to it.
Then immerse the glass in a bowl with shredded coconut.
Serve with a slice of fresh pineapple and serve immediately.
Note: this recipe results in a more liquid, lighter smoothie.
If you like the full, thick smoothie texture, freeze the fresh pineapple chunks overnight.
For more thickness, put the can of coconut milk in the fridge for a few hours (overnight gives the best results). This will separate the cream from the liquid.
The cream stays on top and you can just scoop it out, without using the liquid in the bottom.