📝 About This Recipe
Transport your senses to a tropical paradise with this luxurious, alcohol-free reimagining of the classic Puerto Rican cocktail. This smoothie balances the bright, acidic tang of sun-ripened pineapple with the velvety, rich depth of coconut cream and a hint of lime. It’s a refreshing, nutrient-dense treat that captures the essence of summer in every creamy, frost-kissed sip.
🥗 Ingredients
The Frozen Base
- 2 cups Frozen Pineapple Chunks (frozen solid for maximum frothiness)
- 1/2 Frozen Banana (peeled and sliced before freezing; adds natural sweetness and creaminess)
The Liquid Gold
- 1 cup Full-fat Coconut Milk (canned is best for richness; shake well before measuring)
- 1/2 cup Pineapple Juice (100% pure juice, chilled)
- 1/4 cup Greek Yogurt (plain or vanilla; adds a subtle tang and protein)
Flavor Enhancers
- 1 tablespoon Fresh Lime Juice (cuts through the richness of the coconut)
- 1 tablespoon Honey or Agave Nectar (optional, depending on the sweetness of your fruit)
- 1/2 teaspoon Pure Vanilla Extract (rounds out the tropical flavors)
- 1 pinch Sea Salt (enhances the sweetness of the pineapple)
For Garnish
- 1 tablespoon Toasted Shredded Coconut (unsweetened)
- 2 pieces Fresh Pineapple Wedges (with the skin on for a rustic look)
- 2 Maraschino Cherries (stem-on)
- 2 sprigs Fresh Mint Sprigs (clapped between hands to release oils)
👨🍳 Instructions
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1
Place your serving glasses in the freezer for at least 10 minutes prior to blending to ensure your smoothie stays frost-cold while drinking.
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2
In a dry skillet over medium-low heat, lightly toast the shredded coconut for 2-3 minutes until golden brown and fragrant. Remove immediately and set aside to cool.
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3
Add the liquid ingredients first to the blender canister: pour in the chilled coconut milk, pineapple juice, and fresh lime juice.
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4
Add the 'bridge' ingredients: spoon in the Greek yogurt, vanilla extract, and the optional honey or agave nectar.
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5
Add the pinch of sea salt; this is a chef's secret to making the fruit flavors truly pop.
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6
Layer the frozen fruit on top: add the frozen pineapple chunks followed by the frozen banana slices.
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7
Secure the lid tightly and start the blender on the lowest speed setting.
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8
Gradually increase the speed to high, using the tamper tool if necessary to push the frozen fruit down into the blades.
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9
Blend on high for 45-60 seconds until the mixture is completely smooth and has a thick, velvety consistency.
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10
Stop the blender and taste. If you prefer it sweeter, add another teaspoon of honey; if too thick, add a splash more pineapple juice and pulse briefly.
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11
Pour the smoothie into your chilled glasses, leaving about half an inch of space at the top.
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12
Garnish each glass with a generous sprinkle of toasted coconut and a fresh pineapple wedge perched on the rim.
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13
Top with a maraschino cherry and a sprig of fresh mint for that classic resort aesthetic.
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14
Serve immediately with a wide-mouth straw and enjoy your tropical escape!
💡 Chef's Tips
For the thickest texture, always use frozen fruit rather than ice cubes, which can water down the flavor. If you find the coconut milk has separated in the can, blend the entire can briefly before measuring to ensure an even fat content. To make this vegan, ensure your Greek yogurt is a plant-based alternative like almond or soy yogurt. If your pineapple isn't very sweet, adding a tiny bit of lime zest along with the juice can mimic a more complex, ripened flavor. Clean your blender immediately by filling it halfway with warm water and a drop of dish soap, then blending for 30 seconds.
🍽️ Serving Suggestions
Pair with a side of lightly salted plantain chips for a sweet and savory tropical snack. Serve alongside a fresh fruit salad drizzled with lime juice and chili powder. Great as a post-workout recovery drink thanks to the potassium in the banana and pineapple. For a brunch setting, serve in hollowed-out pineapple halves for a stunning presentation. Add a scoop of vanilla protein powder for a more filling, meal-replacement version.