The piña colada cocktail is native to the Caribbean island of Puerto Rico.
It’s a classic drink that combines the tropical flavors of coconut milk, pineapple juice, sugar and rum.
This piña colada smoothie is all of that tropical goodness without the alcohol and refined sugar.
It’s sweet and refreshing and suitable for about everyone. Children, people who don’t drink alcohol, vegans and those who don’t consume dairy or gluten can all drink it.
This easy recipe is especially great for the summer, but can really be enjoyed all year round.
Piña colada smoothie
4 cups / 700 gram fresh pineapple
1 cup / 250 ml coconut milk
5-6 ice cubes
1 tbsp maple syrup
1/4 tsp vanilla extract
1 tsp shredded coconut
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 add some pure natural vanilla extract to bring out the flavors.
Pour the piña colada smoothie into a chilled glass decorated with shredded coconut.
Do this by first immersing the top of the glass in a bowl with water and then in a bowl with shredded coconut.
The liquid helps the tiny coconut pieces stick to the glass.
Decorate the smoothie with a slice of fresh pineapple and serve immediately.
This recipe makes a more liquid, light smoothie.
If you like the full, thick smoothie texture, freeze the fresh pineapple chunks for a minimum of 12 hours.
To make it even creamier, you can put the can of coconut milk in the fridge for a few hours.
Doing this overnight gives the best results.
When you cool the coconut milk this way, it 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.