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High-Protein Tropical Pineapple Coconut Smoothie

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Total Time 5 minutes
Servings: 1
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup frozen pineapple chunks
  • 3/4 cup plain Greek yogurt
  • 1/3 cup light coconut milk
  • Juice of half a lime
  • 1/2 tsp vanilla extract
  • A few ice cubes for extra thickness
  • Optional: a small pineapple wedge and toasted coconut flakes on the rim to serve

Method
 

  1. Add the frozen pineapple to the blender first.
  2. Add the Greek yogurt, coconut milk, lime juice, and vanilla extract.
  3. Add a few ice cubes.
  4. Blend on high for 30–45 seconds until completely smooth and thick.
  5. Check consistency — if too thick, add coconut milk one tablespoon at a time and blend briefly.
  6. Taste and adjust — an extra squeeze of lime brightens it if needed.
  7. Pour into a tall clear glass.
  8. Top with a small pineapple wedge on the rim and a sprinkle of toasted coconut flakes if using.
  9. Serve immediately.

Notes

Frozen pineapple is dramatically cheaper than fresh and produces a thicker, colder smoothie with the same bright tropical flavour — keep a bag in the freezer for this and other tropical recipes throughout the week. Light coconut milk in a can costs around one dollar fifty and the remainder keeps in a sealed container in the fridge for three to four days, making it useful across multiple recipes. Greek yogurt in a large tub is the most economical protein source in this smoothie by a significant margin.