Virgin Piña Colada Smoothie
A quick, no-alcohol piña colada smoothie made with fresh pineapple, coconut milk, lime and honey — born from an 89p pineapple I almost forgot about.
- 1 whole pineapple peeled, cored and chopped
- 400 ml coconut milk 1 tin
- ½ lime juiced
- 1 tbsp honey or to taste
- 150 g ice cubes or crushed ice
Peel, core and chop the pineapple into rough chunks.
Add the pineapple, coconut milk, lime juice and honey to the blender.
Add the ice and blend until completely smooth.
Taste and adjust sweetness or sharpness to your liking.
Pour and serve immediately.
- On the coconut milk: use a fresh tin for best results. If yours is a little past its best before date, use your own judgement — "best before" isn't the same as "use by," but when in doubt, especially if you're pregnant or breastfeeding, play it safe and use a fresh one.
- Crushed ice vs cubes: cubes give a thinner, more drinkable result. Crushed ice gives a thicker, slushier texture closer to a real piña colada — just blend a little longer if your blender struggles with crushed ice, to avoid it separating.
- Make it ahead: this is best drunk fresh, as the pineapple can make it foam up if it sits too long. If you want to prep ahead, freeze chopped pineapple chunks in advance — it also gives you a thicker, colder smoothie without needing extra ice.
- Non-breastfeeding version: add a splash of white rum if you fancy the real thing — this recipe works equally well either way.
- Reduce food waste tip: this is now my go-to for any pineapple that's about to turn, reduced-price or otherwise. No more sad, forgotten pineapples on my counter.