Piña Colada Smoothie

Before you start

This is the tropical flavor of the cocktail without the rum: sweet pineapple, rich coconut and a little lime to keep the whole thing from tasting flat. Frozen pineapple chunks do the job that crushed ice does in a bar version. They chill and thicken the drink while adding flavor instead of water, so the smoothie stays bright to the last sip.

The main choice is the coconut. Canned full-fat coconut milk gives body without much sugar, while cream of coconut (the sweetened syrupy kind used for the cocktail) makes a dessert-sweet drink. This build uses coconut milk plus a small amount of sweetener you control. Watch the blend time: pineapple fibers turn smooth after about 45 seconds on high, but a longer run warms the drink.

Ingredients

• 280 g (2 cups) frozen pineapple chunks
• 160 ml (⅔ cup) canned full-fat coconut milk — shake the can well first
• 120 ml (½ cup) pineapple juice or coconut water — chilled
• ½ medium frozen banana — optional, for extra creaminess
• 15 ml (1 tbsp) fresh lime juice
• 1-2 tbsp honey, maple syrup or cream of coconut — to taste
• 2 pineapple wedges or toasted coconut — optional garnish

Method

1. Shake the can of coconut milk hard for 10 seconds before opening so the thick cream and thin liquid mix evenly. Stir it in the can if it has separated into a solid layer.
2. Pour the pineapple juice, coconut milk and lime juice into the blender jar first. Liquid at the bottom lets the blades catch the frozen fruit instead of spinning in air.
3. Add the frozen pineapple and the banana, if using, then 1 tablespoon of the sweetener.
4. Blend on low for 10 seconds to break up the chunks, then raise to high for 40 to 50 seconds, until the mixture moves in a smooth vortex and no fibrous bits show against the side of the jar.
5. Taste. Add more sweetener for very tart pineapple, or a splash of juice if the smoothie is too stiff to pour. Pulse 5 seconds to mix.
6. Pour into chilled glasses and garnish with a pineapple wedge or a pinch of toasted coconut. Serve right away.

Tips for success

• Buy frozen pineapple chunks or freeze your own in a single layer on a tray before bagging them; clumped frozen fruit strains the blender.
• The lime is small but important. Without it the coconut fat coats the tongue and the pineapple tastes dull.
• Toast shredded coconut in a dry pan for 2 to 3 minutes over medium heat for a garnish that smells like the cocktail.

Substitutions

Coconut milk

Light coconut milk makes a thinner, icier drink. Cream of coconut makes it much sweeter and richer, so skip the extra sweetener if you use it.

Frozen pineapple

Fresh pineapple works if you add 1 cup of ice, but the flavor is more diluted. Canned pineapple in juice, drained and frozen, is a good backup.

Pineapple juice

Coconut water keeps the drink lighter and less sweet. Orange juice changes the flavor but stays tropical.

Variations

Green colada

Blend in a large handful of baby spinach with the liquids; the pineapple hides its flavor.

Colada bowl

Cut the juice to 60 ml for a spoonable texture and top with granola and coconut flakes.

Troubleshooting

Stringy fibers in the drink

Pineapple core pieces were blended or the run was too short. Trim the core before freezing and blend a full 45 seconds on high.

Coconut milk forms waxy flecks

Cold coconut fat solidifies when it hits frozen fruit. Shake or warm the can slightly so it is pourable, and blend the liquids before adding the fruit.

Too sweet

Ripe pineapple and juice already carry a lot of sugar. Leave out the sweetener and add more lime or swap half the juice for coconut water.

Storage

Best served immediately, while it is thick and cold. Leftovers can be frozen in ice-pop molds or kept covered in the fridge for up to 24 hours; re-blend before drinking, as the coconut milk separates.