A recipe for a Pineapple Ginger Smoothie! This refreshing drink comes together quickly with a blend of fresh pineapple, coconut milk, ginger, banana, and yogurt.
This Pineapple Ginger Smoothie is a quick and easy option for breakfast/brunch or as an afternoon pick-me-up. I often make it whenever I have leftover canned coconut milk and chopped fresh pineapple on hand.
Simply place coconut milk, pineapple, banana, ginger, yogurt, honey, vanilla, and ice cubes in a blender and process until smooth and creamy.
Garnish the glasses with pineapple wedges and fresh mint if desired, then serve immediately.
Toasted Coconut Rim
I also added a toasted coconut rim to the smoothie glasses for a fun presentation.
To toast the dried coconut flakes, preheat an oven to 325˚F (160˚C). Arrange the flakes in a thin, even layer on a baking sheet.
Bake just until toasted, 5-10 minutes, stirring occasionally to evenly brown. Keep an eye on the coconut flakes, because they will quickly go from toasted to burnt.
Allow the coconut flakes to cool completely.
Dip the top of each glass in a thin layer of honey, allowing any excess to drip off, then coat evenly in the toasted and cooled coconut flakes.
A Few Pineapple Ginger Smoothie Tips
This smoothie is best immediately after blending. With time, the ice will completely melt and the ingredients will start to separate.
To help out the blender, add the coconut milk first. Add the ice last, as the top layer in the blender. The weight of the ice cubes will help push down the rest of the ingredients while blending.
Adjust the amount of ice as desired. One cup (130 grams) will create a thinner drink with a light, refreshing flavor. Two cups (260 grams) will make the smoothie more thick and frosty.
If the mixture is too thick to blend, add a splash more of coconut milk at a time until you reach the desired consistency. If too thin, add a little more ice or pineapple pieces. You could also add another banana, but it is more likely to overwhelm the other flavors.
For a more creamy texture, freeze the chopped pineapple (or simply use frozen pineapple) and banana before using. The amount of coconut milk and ice may need to be adjusted.
Adjust the sweetness to taste. For us, two tablespoons (30 milliliters) of honey is perfect. Add more or less as desired. It can also be swapped for another favorite sweetener or sugar, or simply omitted.
Same goes for the fresh ginger. Adjust more or less to taste. I usually keep 1/2-1 inch (1.25-2.5 centimeter) pieces in the freezer for easy access and grate it right into the blender.
The splash of vanilla extract is optional, but I personally love the hint of vanilla to round out the other flavors.
Looking for more smoothie recipes?
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This recipe was originally posted in November 2012 and updated in March 2025.
Pineapple Ginger Smoothie Recipe
Adapted from Gimme Some Oven
Pineapple Ginger Smoothie
Ingredients
- 1/2 cup (120 milliliters) coconut milk
- 2 cups (300 grams) chopped fresh pineapple
- 1 banana peeled and chopped
- 1/2 inch (1.25 centimeter) piece fresh ginger peeled and grated
- 1/2 cup (120 grams) plain Greek-style yogurt
- 2 tablespoons (30 milliliters) honey
- 1 teaspoon vanilla extract
- 1 cup (130 grams) ice cubes
Optional Garnishes:
- Pineapple wedges
- Fresh mint sprigs
Instructions
- Place the coconut milk, pineapple, banana, grated ginger, yogurt, honey, vanilla extract, and ice cubes in a blender.
- Blend until smooth.
- Serve immediately, with pineapple wedges and fresh mint sprigs for garnish if desired.
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