Piña Colada Smoothie
An easy, healthy, and vegan piña colada smoothie filled with coconut, pineapple, and lime!
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Servings: 2 16 oz smoothies
Ingredients
- 2 cups frozen pineapple
- 1 ¼ - 1 ½ cups oat milk or any plant-based milk/ canned coconut milk
- ½ cup coconut yogurt or any plant-based yogurt
- 2 Tablespoons shredded coconut
- 2 Medjool dates soaked and pits removed
- 1 ½ Tablespoons lime juice about 1 lime juiced
- 1 Tablespoon hemp seeds optional, for added protein
- dash of salt no more than ⅛ tsp
Instructions
- Add the frozen pineapple, oat milk, coconut yogurt, shredded coconut, Medjool dates, lime juice, hemp seeds, and salt to a high-speed blender.
- Blend until all of the coconut and dates are ground up and the smoothie is thick and smooth.
- Pour the smoothie into 2 16 oz glasses and serve. Enjoy!
Notes
- Medjool dates are best if soaked before use. They can also be substituted for 1-2 tablespoons maple syrup or ½ banana.
- Oat milk can be subbed 1:1 with any plant-based milk, but it will change the flavor of this smoothie.
- To make this smoothie lighter/lower in calories, replace some plant-based milk with coconut water and omit the Medjool dates.
- Smoothies are best enjoyed the day they are made. However, leftover smoothies can be stored in a closed container in the fridge for up to 24 hours. They need to be stirred before eating.
- These are the pineapple glasses I used to serve this smoothie.
Nutrition
Serving: 116 oz smoothie | Calories: 394kcal | Carbohydrates: 69g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 111mg | Potassium: 504mg | Fiber: 7g | Sugar: 52g | Vitamin A: 607IU | Vitamin C: 90mg | Calcium: 427mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!