About this recipe

✨

Recipe highlight

Why you’ll love it

Cold pineapple, creamy coconut, and icy texture turn this Thai smoothie into a bright tropical glass that feels instantly fresh and seriously addictive. 🍍

Ingredients

• Smoothie base
• 🍍 500 g ripe pineapple, chopped (3½ cups / 1.1 lb)
• 🥥 180 ml coconut milk (¾ cup / 6 fl oz) dairy
• 🍬 20 g palm sugar or honey (1 tbsp / 0.7 oz)
• 🍋 15 ml lime juice (1 tbsp / 0.5 fl oz)
• 🧊 180 g ice cubes (1½ cups / 6.3 oz)
• Optional garnish
• 🍍 1 small pineapple wedge
• 🌿 1 mint sprig
• 🥥 10 g toasted coconut flakes (2 tsp / 0.35 oz)

Preparation

• 1 Prepare the pineapple Peel the pineapple, remove the core if tough, and cut the flesh into blender friendly chunks. 🍍
• 2 Add the liquids Add coconut milk, palm sugar or honey, and lime juice to the blender first. 🥥
• 3 Add fruit and ice Add the chopped pineapple and ice cubes so the smoothie blends thick and frosty. 🧊
• 4 Blend smooth Blend for about 40–50 sec until creamy, icy, and fully smooth. ⚡
• 5 Taste and adjust Taste the smoothie and add a little more lime or sweetener if needed. 🍋
• 6 Pour the drink Pour into chilled glasses while still thick and very cold. 🥤
• 7 Add garnish Top with pineapple wedge, mint, or toasted coconut if using. 🌿
• 8 Serve immediately Serve right away so the smoothie keeps its cold silky texture and bright tropical flavor. 🍽️

Timing details

Nutrition

Estimated values per serving.

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