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Pina Colada Smoothie

Pina Colada Smoothie- A sweet, tropical, and beachy smoothie that’s easy and healthy enough for breakfast!

May 28, 2021 by Nicole Collins

If you like pina coladas…

I’m not gonna sing the “and getting caught in the rain” part, because I definitely don’t like that.

Happy Friday, everyone!

Anyone else sippin’ their way into the 3 day holiday weekend?

Because today’s recipe is practically taking us straight to the beach.

Funny story…a couple weeks ago when I tested this recipe, I was working early in the morning while I had some good light. So, I posted a photo in my Instagram stories asking if you all thought I was drinking a cocktail at 9am on a Sunday morning or if you thought my frou frou drink had a secret.

Well, an alarming amount of you think I hit the hard booze pretty early on the weekends. I was actually a little concerned for both of us! But at the end of the day, I know the truth about today’s recipe. And in about 10 seconds, you’ll know it too.

Today, we’re making a Pina Colada Smoothie!

This drink has been on repeat in my house the past couple of weeks. It’s sweet. It’s tropical. It’s beachy. And, it’s got a secret superfood ingredient that makes it totally healthy! I really don’t think it can get much better than that!

This smoothie could not be easier. Throw your ingredients in a blender, hit the button, and done! Don’t you love those kinds of recipes?

Like all good smoothies, our smoothie today starts with some frozen banana. On top of the nutritional benefits, frozen bananas are so important to a good smoothie. They add natural sweetness, for starters. And, they add a smooth and creamy texture since they’re frozen. I keep frozen bananas in my freezer at all times. I buy bananas with the intention of letting them get nice and dark and overly ripe. This is when they’re at they’re absolute sweetest. And, that’s the perfect time for freezing! I usually chop each banana into quarters, lay them in a single layer on a plate so they can freeze individually, then I’ll throw them in a freezer safe bag to keep on hand.

To the banana, we’re also going to add some frozen pineapple, some lite coconut milk, and a squeeze of agave syrup. I find that the smoothie keeps a thicker texture when I use chilled coconut milk in the smoothie. But, if you weren’t able to plan head and chill it in advance, that’s ok too. You can carry on as is, and your smoothie will be just a tad thinner. Or, you could add a couple of pieces of ice to the blender to thicken up the smoothie a tad.

The secret ingredient that makes this smoothie breakfast worthy is ground flaxseed! Flaxseed is one of those items that gives you lots of bang for your buck. You don’t need more than a tablespoon or two (depending on your taste), and you’re getting a protein booster that is loaded with antioxidants, omega 3s, and a whole laundry list of health benefits. I think flaxseed has a slightly fruity taste which compliments our smoothie perfectly!

Once we have all of our components in the blender, let them process until everything is smooth and creamy, pour it in a hurricane glass, and garnish with some extra fruit for pizazz. That’s all we need to have a sweet and creamy sip of paradise in a glass.

To me, this is the perfect balance of coconut to pineapple. You can taste both flavors equally which, to me, is the measure of success. And, this smoothie definitely helps you feel full until your next meal thanks to that flaxseed. It’s sweet, and creamy, and tropical, and just pure bliss.

And between you and me, if you added a shot of coconut rum to this smoothie after hours, I wouldn’t tell anyone!

Ok, everyone. I’m totally ready for the staycation ahead of us this weekend. Does anyone have any big and exciting plans to celebrate the holiday?

I hope you all have a super relaxing weekend with a beachy drink in your hands!

Cheers, and let’s drink!


Pina Colada Smoothie

Serves: 1 Print


  • ½ of a very ripe banana, cut and frozen

  • 1 cup frozen pineapple

  • 1 cup lite coconut milk

  • 1 tbsp ground flaxseed

  • ½ tbsp agave syrup


  1. Place all ingredients in a blender. Process until smooth, scraping down the sides if necessary. Serve immediately.

Recipe notes:

*I keep a bag of frozen bananas in my freezer at all times for smoothies. When the bananas are very ripe (more black on the skin than yellow), peel and chop them in to quarters. Space them out individually on a plate or or tray, and place them in the freezer. After a few hours when they're completely frozen, transfer them to a freezer bag until ready to use. Freezing them separately keeps them from clumping together in the bag and being frozen with an undetachable buddy. I'll do the same with any fruit when it's in season, and I have an abundance.

*If you want your smoothie to be a little thicker and slushier, feel free to add a handful of ice.

*I recommend starting with chilled coconut milk if you can to the smoothie stays nice and cool.


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