Coconut Yogurt with Pineapple and Toasted Coconut
A quick and creamy tropical smoothie featuring fresh pineapple, coconut milk, and Greek yogurt, perfect for a nourishing breakfast or snack with a delicious island-inspired flavor.
Equipment
- 1 High-Speed Blender
- 1 Measuring Cup Set (at least 1 cup)
- 1 Citrus Zester (optional)
- 2 Glass Serving Glasses
- 1 Toaster Oven or Skillet (optional, for toasting coconut)
Ingredients
- 2 cups fresh pineapple chopped into bite-sized pieces
- ½ cup coconut milk use canned for creaminess or carton for lighter texture
- 6 ounces Greek yogurt vanilla or coconut flavored
- 2 tablespoons shredded coconut unsweetened preferred
- 1 cup ice cubes
- Toasted coconut flakes optional, for garnish
Instructions
- Prepare Fresh Pineapple: Start by chopping fresh pineapple into small chunks. Using ripe pineapple ensures natural sweetness and a juicy texture in your smoothie.
- Add Creamy Base Ingredients: Pour the coconut milk and Greek yogurt into your blender. The coconut milk adds tropical richness, while the Greek yogurt provides a creamy texture and a boost of protein.
- Incorporate Coconut Flavor: Add shredded coconut to the blender for a subtle nutty flavor that complements the pineapple beautifully.
- Blend in Ice for Chill and Texture: Add one cup of ice cubes to the blender. This will chill the smoothie and give it a thick, refreshing consistency.
- Blend Until Smooth: Secure the blender lid and blend all ingredients on high speed until the mixture is silky smooth with no large chunks remaining.
- Serve and Garnish: Pour the smoothie evenly into two glasses. For an extra touch of flavor and crunch, sprinkle toasted coconut flakes on top if desired. Serve immediately for the best freshness.
Notes
- Coconut Milk Varieties: Use full-fat canned coconut milk for a richer smoothie or carton coconut milk for a lighter version. Both work well but affect texture and flavor slightly.
- Yogurt Alternatives: Vanilla or coconut-flavored Greek yogurt works best, but plain yogurt with a teaspoon of honey or vanilla extract can be a good substitute.
- Sweetness Adjustment: If your pineapple isn’t sweet enough, consider adding a small drizzle of honey or maple syrup.
- Toasted Coconut: Toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown. This adds a wonderful crunch and toasted aroma as a garnish.
- Make It Dairy-Free: Swap Greek yogurt for a plant-based alternative like coconut or almond yogurt to make this smoothie vegan-friendly.
- Storage Tip: Best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 24 hours. Stir well before drinking.
