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Pineapple Smoothie

A refreshing and creamy blend of fresh pineapple, yogurt, and coconut milk perfect for breakfast or a post-workout snack.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: International
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups fresh pineapple chunks about half a medium pineapple or one 20-ounce can, drained
  • 1 cup plain Greek yogurt full-fat or low-fat
  • 1/2 cup coconut milk full-fat canned or lite
  • 1/2 cup ice cubes
  • 1 tablespoon honey or agave syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt

Equipment

  • High-speed blender
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Sharp knife
  • Two drinking glasses
  • Spoon for stirring (optional)

Method
 

  1. Cut your fresh pineapple into 2-inch chunks, removing the tough core and skin completely.
  2. Pour all 2 cups of pineapple chunks into your blender pitcher.
  3. Spoon 1 cup of Greek yogurt directly on top of the pineapple.
  4. Add 1/2 cup of coconut milk to the blender.
  5. Toss in 1/2 cup of ice cubes and 1 tablespoon of honey.
  6. Sprinkle in 1/2 teaspoon vanilla extract and a pinch of sea salt.
  7. Blend on high speed for 45 to 60 seconds until completely smooth and creamy.
  8. Pour into two chilled glasses and serve immediately.

Notes

This smoothie is best served fresh and chilled.