Piña Colada Smoothie

I’ve been wanting to create a Piña Colada Smoothie for a while now and last week I remembered to pick up frozen pineapple at the store.  So I was armed with the potential ingredients this morning when my daughter was needing a boost of vitamin C  for her immune system while fighting allergies and a bug.  When I asked if the smoothie was refreshing…the feedback I got was ‘it’s refreshing AND delicious’! Keep this one around for a Cinco de Mayo treat.

Piña Colada Smoothie

  • 1 cup unsweetened coconut milk
  • 1 tablespoon coconut oil
  • 1/2 banana
  • Optional ingredient:  1 tablespoon Chia Gel (see below for instruction for Chia Gel)
  • 1 1/2 cups frozen pineapple pieces

In blender, mix the first 3 ingredients (and chia seeds) until smooth (coconut oil may freeze in clumps if not blended before frozen pineapple are added). Then add the pineapple. Mix until desired consistency and serve immediately.  Makes 1 large serving.

What are chia seeds?  Check out Dr. Weil’s link for more information.  Dr. Andrew Weil’s, Chia for Health.  Chia seeds provide Omega 3 fatty acids, antioxidants and fiber all in one tiny package.  To make the gel, add 1 part chia seeds to 9 parts water and refrigerate (I used 1 tbsp Chia/9 tbsp water and refrigerated in airtight container).  Seeds will magically turn into a gel in water.  Add the gel to smoothies.  I bought Chia seeds at New Seasons Market in the spice section.  Check your local health food store for chia.

Benefits of Coconut Oil: Dr. Joseph Mercola, Coconut Oil Benefits When Fat is Good for You

Source: Jackie Mack, Lingonberry Lane; originally posted 4/16/12, updated 5/1/12.


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7 Responses to Piña Colada Smoothie

  1. Mary Mullen says:

    What is the deal with coconut oil? Never knew it was good for us.

  2. Jeanne Knutson says:

    Jackie…so I have recently acquired a lactose intolerance issue…antibiotics after a food poisoning goofed up my system. So this recipe is great! I am hoping it is short term and am taking probiotics and trying to stay away from dairy, so I have tried coconut milk, soy milk, and finally decided the lactose free real dairy stuff is what I like best, but I thought the coconut milk in the dairy section did not have much taste compared to the coconut milk from a can that I have used for cooking in the past. What kind do you use in this recipe? And does the oil add more coconut flavor? Also, I have found that “Coconut Bliss” dark chocolate coconut frozen dessert is AMAZING and a good alternative to ice cream!

    • Jackie Mack says:

      Hi Jeanne
      I have a lactose intolerance, too, and don’t tolerate regular milk well. I’ve recently tried Goats milk as an option and I tolerate it well. I don’t drink it all the time but when I want milk it’s great. On the coconut milk – I bought the So Delicious brand – that was sugar free and unsweetened. I also have Trader Joe’s Unsweetened Coconut Milk on the shelf for future smoothies. These brands are both in boxes. I have heard that the canned coconut milk is tasty as you say. The coconut oil is quite flavorful which is one of the reasons I added it. You could try the smoothie w/o and see if it has enough coconut to your liking. I was thinking this recipe would be good frozen as a sort of sorbet, too. The Coconut Bliss sounds yummy!

  3. Karen Clare says:

    Which stores carry coconut oil & on what aisle do you find it?

    • Jackie Mack says:

      Locally Trader Joes and New Seasons carry it for sure…likely Bales, too. TJs is the best priced for organic unrefined coconut oil…I believe it’s in the spice aisle in a jar – a white oily looking solid substance. Really good for frying chicken/salmon patties etc. You can use coconut oil for cooking at high heats safely and the flavor’s great.

  4. Pingback: Piña Colada Refresher | Lingonberry Lane

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