This strawberry pineapple coconut smoothie is bright, creamy, and made for warm sunny days. Sweet strawberries and juicy pineapple bring fresh fruit flavor, while coconut milk gives every sip a tropical, almost beachy finish. Banana makes it smooth and naturally sweet, and Greek yogurt adds a thick, satisfying texture that works for breakfast, a cool afternoon snack, or a fun summer drink after being outside.
Ingredients
- 1 cup frozen strawberries
- 1 cup frozen pineapple chunks
- 1 small ripe banana, sliced
- 3/4 cup canned light coconut milk or refrigerated coconut milk
- 1/2 cup plain Greek yogurt
- 1/2 cup ice, optional for a frostier smoothie
- 1 to 2 teaspoons honey or maple syrup, optional
- 1 teaspoon lime juice, optional for brightness
Frozen fruit gives this smoothie its thick, chilly texture without needing a lot of ice. If using fresh strawberries or pineapple, add more ice to help the smoothie blend up cold and creamy. For the coconut milk, light canned coconut milk makes the smoothie extra creamy, while refrigerated coconut milk keeps it a little lighter and more sip-friendly.
How To Make It
Add the coconut milk and Greek yogurt to the blender first. This helps the blades move easily and keeps the fruit from getting stuck. Add the banana, strawberries, pineapple, and ice if using.
Blend on high until the smoothie is completely smooth and creamy, about 30 to 60 seconds. Stop and scrape down the sides if needed. If the smoothie is too thick, add a splash more coconut milk. If it is too thin, blend in a few extra frozen strawberries or pineapple chunks.
Taste before pouring. If your fruit is very tart, add honey or maple syrup. For a more refreshing summer flavor, add the lime juice and blend for a few more seconds.
Pour into one large glass or two smaller glasses. Serve right away while the smoothie is cold, thick, and bright.
Tips
Use a ripe banana with a few brown spots for the best natural sweetness. Keep a bag of frozen strawberries and pineapple in the freezer so this smoothie is ready whenever you want something fruity and tropical.
For a thicker smoothie bowl, reduce the coconut milk to 1/2 cup and blend slowly, using the tamper if your blender has one. Top with sliced strawberries, pineapple, shredded coconut, or granola.
For a dairy-free version, swap the Greek yogurt for coconut yogurt or another thick non-dairy yogurt. To make it extra coconut-forward, sprinkle in 1 tablespoon unsweetened shredded coconut before blending.
Chill your glass for a few minutes before serving if you want that extra-cool summer smoothie feel.
Blend it up and enjoy a sweet little tropical break!