Ultra-Creamy Piña Colada Smoothie (No Banana, No Ice!)

If you love a creamy piña colada smoothie but don’t love bananas, or the way ice turns everything into flavoured slush - this one’s for you!

This tropical smoothie is blended with frozen pineapple for natural sweetness and chill, full-fat Greek yoghurt for richness, a touch of honey and vanilla and luscious coconut cream in place of coconut milk for something a little more indulgent.

A small pinch of salt rounds it all out beautifully, softening the tartness and lifting the sweetness in just the right way.

Craving more refreshing drinks?

If you’re into cooling off without the booze, try our creamy coconut milkshake, a zingy rock shandy, classic lemon lime and bitters or this bold, sweet iced coffee with condensed milk - all perfect for long, lazy summer days.

Key ingredient notes and substitutions

Frozen pineapple chunks

Using frozen pineapple really makes all the difference.

For starters, you don’t need ice, so nothing melts and waters down the flavour. It keeps the smoothie thick and intensely pineapple-y.

It also means you’re not waiting around for pineapple season. You can make this any time of year. No need to wrestle with a spiky, cumbersome fruit full of weird little eyes.

That said, fresh pineapple works too. Just cube it and freeze it first for the best texture.

In a pinch, you can also blend fresh (unfrozen) pineapple with a handful of ice cubes, but bear in mind, it will dilute the flavour.

Full-fat Greek yoghurt

We go full-fat here for a reason - it’s creamier, richer and gives the smoothie a luxurious, velvety texture. It adds a nice protein boost too.

You can use plain, vanilla or even a coconut-flavoured Greek yoghurt (if you can get hold of it).

Want to lighten it up? You can swap in low-fat Greek yoghurt, just know it won’t be quite as silky.

Coconut cream

We’re using coconut cream instead of coconut milk because it’s thicker, richer and gives the smoothie a more indulgent texture.

It adds body and that unmistakable tropical flavour.

That said, if you prefer something a little lighter, coconut milk will still work, it just won’t be quite as creamy and thick.

Honey

A little honey brings just the right amount of sweetness, but feel free to adjust depending on your taste and how sweet your pineapple is to begin with.

You can also swap it out for maple syrup, agave or your favourite sweetener.

A pinch of salt

Just a tiny pinch lifts the flavours, balances the sweetness and makes everything pop.

You won’t notice it’s there, but you’ll notice if it’s not.

Start small, have a taste and add a touch more if it needs it.

Step-by-step instructions

1. Add all the ingredients to a blender or food processor.

2. Blend on high until very smooth and creamy. Scrape down the sides if needed.

Give it a taste and add extra honey if you want it sweeter.

3. Pour into a glass, pop in a straw and enjoy!

Serving suggestions

Feeling fancy? Top it with toasted coconut flakes, a pineapple wedge or even a paper umbrella if you’re leaning into the holiday vibe.

Customisation Ideas

Make it vegan

Swap the Greek yoghurt for a thick plant-based option. Coconut or almond yoghurt both work beautifully.

Then, replace the honey with maple syrup, agave, or any vegan-friendly liquid sweetener you like.

Add a protein boost

Add in a scoop of your favourite vanilla protein powder for a post-workout pick-me-up.

Turn it into a smoothie bowl

Pour it into a bowl and go wild with toppings: Granola, fresh pineapple chunks, coconut flakes and chopped macadamias are all excellent.

Storage

Keep your smoothie chilled in a sealed container for up to a day. It might thicken or separate a bit - just give it a quick stir before you drink.

Still, nothing beats it straight from the blender!

More summertime recipes

Coconut tart

Romesco dip

Biscoff milkshake

Curry pasta salad

Bacon and avocado pizza

Lemon lime and bitters

Tuna pesto pasta

Yuk sung - Chinese lettuce wraps

Firni - Fragrant, cold rice pudding