Go Back
+ servings
two pina colada smoothies in pineapple shaped glass

Piña Colada Smoothie

An easy, healthy, and vegan piña colada smoothie filled with coconut, pineapple, and lime!
5 from 4 votes
Print Pin
Course: Breakfast + Brunch
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 16 oz smoothies


  • 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
  • 1-2 Tablespoons lime juice about 1 lime
  • dash of salt no more than ⅛ tsp
  • 1 Tablespoon hemp seeds optional, for added protein


  • Add all the ingredients to a blender and blend until smooth. Start with 1 ¼ cup milk and add more milk if necessary.
  • Pour the smoothie into 2 16 oz glasses and serve. Enjoy!


  • Frozen pineapple works best, but if you can only find canned use 2 cups but add in about ½ cup ice cubes to make the smoothie thick.
  • Medjool dates are best if soaked before use. They can also be substituted for 1-2 tablespoons maple syrup or ½ banana. 
  • Coconut 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 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 just need to be stirred before eating.
  • These are the pineapple glasses I used to serve this smoothie.


Serving: 116 oz smoothie | Calories: 457kcal | Carbohydrates: 81g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 168mg | Potassium: 559mg | Fiber: 8g | Sugar: 62g | Vitamin A: 851IU | Vitamin C: 89mg | Calcium: 599mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!