This Pineapple Peach Coconut Smoothie is creamy, sunny, and packed with tropical fruit flavor. Pineapple brings a bright tang, peaches add soft sweetness, mango makes it extra smooth, and coconut milk gives every sip that beachy, dessert-like finish. It is a quick blender recipe for breakfast, an afternoon snack, or a refreshing warm-weather treat.
Ingredients
- 1 cup frozen pineapple chunks
- 1 cup frozen peach slices
- 1/2 cup frozen mango chunks
- 3/4 cup canned light coconut milk, shaken well
- 1/4 cup orange juice or pineapple juice
- 2 tablespoons unsweetened shredded coconut
- 1 teaspoon honey or maple syrup, optional
- 1/2 cup ice, optional for a thicker smoothie
For the creamiest texture, use at least two frozen fruits. Frozen pineapple and peaches blend into a thick, frosty smoothie without needing lots of ice. If your fruit is fresh instead of frozen, add the ice and reduce the juice slightly so the smoothie does not turn too thin.
How To Make It
Add the coconut milk and juice to the blender first. This helps the blades move easily and keeps the frozen fruit from getting stuck. Add the pineapple, peach slices, mango, shredded coconut, and sweetener if using.
Blend on high for 30 to 60 seconds, or until the smoothie looks creamy and completely combined. If it is too thick, add a splash more coconut milk or juice. If it is too thin, add a few more frozen pineapple chunks or a small handful of ice and blend again.
Pour into one large glass or two smaller glasses. For a pretty Pinterest-style finish, top with a pinch of shredded coconut, a peach slice, or a small pineapple wedge.
Tips
Use canned light coconut milk for a richer tropical flavor, or use refrigerated coconut milk beverage for a lighter smoothie. Both work well, but canned coconut milk gives the smoothie a silkier, more dessert-like texture.
For a sweeter smoothie, choose ripe peaches and pineapple, then taste before adding honey or maple syrup. If the fruit is already sweet, you may not need any extra sweetener at all.
To make it extra thick, blend in a few more mango chunks or freeze the smoothie in a glass for 10 minutes before serving. For a thinner, sippable version, add another 2 to 4 tablespoons of coconut milk.
This smoothie is best enjoyed right after blending, but you can refrigerate leftovers in a covered jar for up to 24 hours. Shake or stir well before drinking.
Blend it up and enjoy a bright, creamy taste of the tropics!