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Bright and tropical with layers of creamy coconut and tangy pineapple, this Strawberry Piña Colada Smoothie is my go-to when I need something refreshing that feels like a treat but is still loaded with fruit. I love that all you need is a quick blend and you are instantly transported to the beach, no travel required.
The first time I mixed up one of these during a heat wave everyone in my house lit up with smiles and now it is one of our summer rituals.
Ingredients
- Frozen strawberries: bring bright sweetness and a beautiful pink color try to grab ones that are deep red for best flavor
- Coconut milk: delivers creaminess and tropical richness use full fat for a more decadent texture
- Pineapple chunks: add juicy tang and make the drink feel classic use ripe fragrant pineapple for best results whether fresh or frozen
- Banana sliced: lends creaminess and natural sweetness make sure it is spotty with brown for optimum flavor
- Honey: optional for balancing tartness or if your fruit is not as sweet as you like choose mild honey for a gentle touch
- Ice cubes: make everything frosty if using all frozen fruit you can use a bit less ice
- Fresh pineapple wedges and strawberry slices: make it gorgeous and add a pop of fresh flavor choose vivid ripe pieces for garnishing
Step-by-Step Instructions
- Prep the Ingredients:
- Measure out the frozen strawberries pineapple chunks and coconut milk then slice up the banana this makes things move fast when it is blending time
- Build the Blender:
- Add frozen strawberries coconut milk pineapple chunks banana and honey if you want extra sweetness to your blender then pile in the ice cubes on top this helps everything blend evenly
- Blend Until Ultra Smooth:
- Start on low speed and gradually increase to high blend for about one to two minutes until you see no icy bits and the mixture is smooth and creamy scrape down the sides if needed
- Garnish and Serve:
- Pour into glasses and top with pineapple and strawberry slices for a cheerful presentation a little umbrella never hurts either
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My favorite part is the bright burst of strawberry alongside creamy coconut it reminds me of the first smoothie I ever had at a beach cafe with my sister one taste and we were both hooked smiling in the sun
Storage Tips
If you have leftovers pour the smoothie into an airtight container and refrigerate for up to one day Shake or stir before serving as natural separation may occur Freezing left over smoothie in popsicle molds is a fun way to enjoy it later as a frozen treat
Ingredient Substitutions
Use frozen mango or peaches instead of pineapple for a twist Almond or oat milk makes a great coconut free base Agave syrup or maple syrup stand in perfectly for honey if you want to keep it vegan If you are out of banana use creamy avocado for a mild flavor and smooth texture
Serving Suggestions
Serve this in chilled glasses for maximum refreshment A sprinkle of toasted coconut or a squeeze of lime on top adds extra flavor For a grown up version add a splash of white rum and it becomes a poolside favorite
Cultural touch
Piña colada hails from Puerto Rico and combines coconut and pineapple in a creamy blend In this version strawberries add a fun twist and a pink pop while keeping the tropical spirit alive Smoothies like these are now a staple in summer cafes and home kitchens all over the world
Recipe FAQs
- → Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries work well. For a thicker texture, add a handful of extra ice cubes.
- → Is there a substitute for coconut milk?
You can replace coconut milk with almond or oat milk, but the tropical flavor may be less pronounced.
- → How can I make it vegan?
Swap honey for maple syrup or agave, ensuring all other ingredients are plant-based.
- → Can I prepare this drink ahead of time?
It's best enjoyed fresh, but you can blend it a few hours ahead and store it in the fridge. Stir before serving.
- → What other fruits pair well with this drink?
Mango and papaya are excellent additions for extra tropical flavor and sweetness.