Creamy and refreshing vegan pina colada smoothie made with coconut milk, pineapple, banana, and coconut syrup—perfect for a tropical, dairy-free treat.
I used to go to one of my favorite vegan restaurants all the time, and every visit ended with the same thing—a super creamy, ice-cold piña colada. It became my go-to refresher, especially on warm days when I wanted something tropical and satisfying without feeling heavy.
While piña coladas are always my drink of choice when going out, this particular version stood out for its rich coconut flavor and perfectly balanced sweetness. I had to recreate it at home—and now, it’s even better because it’s totally plant-based and easy to blend up anytime!
Why You’ll Love This Pina Colada Smoothie
- Tropical & Refreshing: Bursting with pineapple and coconut flavor, it’s like a beach vacation in a glass.
- Ultra Creamy Texture: Thanks to full-fat coconut milk and banana, every sip is smooth and satisfying.
- Naturally Vegan & Dairy-Free: Made with whole, plant-based ingredients—no need for cream or added sugars.
- Quick & Easy: Just toss everything in a blender—ready in 5 minutes with minimal cleanup.
Vegan Pina Colada Smoothie
Servings: 2
Time: 5 minutes
Ingredients:
- 1 cup frozen pineapple chunks
- 1 ripe banana (fresh or frozen)
- 3/4 cup full-fat coconut milk (from a can, well-shaken)
- 1–2 tbsp coconut syrup (adjust to taste)
- 1/2 cup ice (optional, for extra chill)
- Splash of water or plant milk (optional, for thinning)
Instructions:
- Add all ingredients to a blender.
- Blend until smooth and creamy. Add more liquid if too thick.
- Taste and adjust sweetness with more coconut syrup if desired.
- Serve chilled, garnished with a pineapple wedge or shredded coconut.
Recipe Tips
Use frozen pineapple or banana for a thick, frosty texture—no need for extra ice.
Chill the coconut milk beforehand for an extra cold and creamy result.
Taste before serving—pineapples vary in sweetness, so adjust coconut syrup to balance tartness.
Add a squeeze of lime if you want a tangy twist that cuts through the richness.
Blend with a handful of spinach for a tropical green smoothie that still tastes like dessert.
Garnish with toasted coconut flakes or a pineapple wedge to elevate presentation for guests.
Vegan Piña Colada Smoothie
Ingredients
- 1 cup frozen pineapple chunks
- 1 ripe banana (fresh or frozen)
- 3/4 cup full-fat coconut milk (from a can, well-shaken)
- 1-2 tbsp coconut syrup (adjust to taste)
- 1/2 cup ice (optional, for extra chill)
- Splash of water or plant milk (optional, for thinning)
Instructions
- Add all ingredients to a blender.
- Blend until smooth and creamy. Add more liquid if too thick.
- Taste and adjust sweetness with more coconut syrup if desired.
- Serve chilled, garnished with a pineapple wedge or shredded coconut.
I hope this vegan piña colada smoothie brings a taste of the tropics to your day. Whether you’re reminiscing about your favorite vegan spot or simply craving a creamy, refreshing treat, this blend is sure to satisfy. If you try it out, I’d love to hear your thoughts or any personal twists you add!