I don’t know about you, but I’ve looked up “Disney World reopen date” more than twice over the past three weeks. The warm May weather has me thinking about all things Florida, including that creamy Dole Whip pineapple ice cream situation that mocks me while I sit at home. Then, I start daydreaming about the beach, which leads me to think about sitting on the sand along 30A, clear blue and turquoise waters in front of me, and sipping something coconut.
To make up for land-locked Tennessee, I’m indulging those summer beach cravings the best way I know how—a frozen drink. This pineapple-coconut smoothie has only four ingredients and takes under four minutes to make. And, let’s be honest—if you stir in 1.5 oz. of coconut rum, you’ve got yourself a piña colada. I made this at 10 a.m., but I request all after-4 p.m. versions to include rum.
For the coconut milk: I choose to use the full-fat canned version from Trader Joe’s. You’ll get a thick creamy layer on top (if you keep in a cool spot) that is my preferred 1/3 cup addition to this smoothie. However—any coconut milk, including thinner versions, will work. If you choose a thinner version, you may want to throw in some ice cubes to thicken it up. Or, better yet, freeze that coconut milk into ice cubes and use those!
Healthy Pineapple-Coconut (Almost Colada) Smoothie
1/2 cup coconut milk
1/2 cup orange juice
1 cup frozen pineapple chunks
1/2 frozen banana
Add all ingredients to a high-powered blender and blend until smooth. Maybe add rum. As Tabitha Brown would say: That’s your business. Pour into a glass and serve immediately.
Each recipe makes two servings (about a cup each) at 175 calories or one big serving, like I recommend, at 350 (approximate) calories. NOTE: The calorie count goes down with the type of coconut milk you choose.
Sip sip hooray! (I know. It’s the piña talking.)