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Tops of two glasses of pineapple coconut smoothie with fresh pineapple, shredded coconut, and colorful straws.
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5 from 3 votes

Pineapple Coconut Breakfast Smoothie

A delightful pineapple coconut breakfast smoothie packed with sweet pineapples, creamy coconut milk, and delicious shredded coconut.
Prep Time15 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: Coconut Smoothie
Servings: 2 Servings
Calories: 644kcal


  • 13.5 Ounces Full-Fat Coconut Milk (one can)
  • 12 Ounces Frozen Pineapple Chunks (no sugar added)
  • 1/4 Cup Lactose-free Milk (1% fat content)
  • 1/2 Cup Dried Shredded Coconut (unsweetened)


  • First, combine the coconut milk, pineapple chunks, milk, and dried coconut in a blender. For a thicker smoothie, reduce the amount of lactose-free milk in the recipe.
  • Next, pulse the ingredients until they are smooth and creamy. Pour the smoothie into two 12 ounce Highball glasses.
  • Last, use some shredded coconut and finely diced pineapple chunks to garnish the drinks and serve them while they are still cold.


The calorie count is based on using no sugar added pineapple chunks, unsweetened dried and shredded coconut, and full-fat coconut milk. This recipe is for two 12 ounces Highball glasses. Feel free to garnish both smoothies with finely diced pineapple chunks and dried, shredded coconut.


Calories: 644kcal | Carbohydrates: 38g | Protein: 7g | Fat: 56g | Saturated Fat: 49g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 802mg | Fiber: 6g | Sugar: 27g | Vitamin A: 145IU | Vitamin C: 17.9mg | Calcium: 105mg | Iron: 7.6mg
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