Smoothies

Blueberry Pineapple Smoothie with Coconut Oil

A handful of blueberries turns this tropical pineapple and coconut smoothie a deep violet. Coconut oil adds a round, buttery coconut flavour.

3.7Editors’ rating
Taste3.8
Balance3.6
Easy to make3.9
Popularity12
Reader rating: No reader ratings yet. Be the first.
  • GlassHighball glass
  • TechniqueBlended
  • DifficultyEasy
  • Time5 min
  • StrengthAlcohol-free
Jump to recipe ↓

Ingredients

1

Garnish: A few blueberries · Ice: Served up, no ice

Method

  1. Peel the pineapple, remove the core and dice the flesh.
  2. Sort and rinse the blueberries.
  3. Gently melt the coconut oil.
  4. Blend everything for about 60 seconds, adding the oil while the blender is running.

Taste

Creamy and fruity, with tangy pineapple, mild blueberry and a clear coconut note.

About this smoothie

Blueberries bring a gentle sweetness and a striking colour, while pineapple supplies juicy acidity and tropical aroma; both contain vitamin C. Coconut milk makes the smoothie creamy, and a teaspoon of coconut oil intensifies the coconut taste and gives a fuller mouthfeel. Coconut oil is rich in saturated fat, so a small amount is plenty. The result is a fruity, creamy glass reminiscent of a piña colada without the alcohol.

Bartender tips

  • Add the melted coconut oil while blending so it does not form small solid flecks with cold ingredients.
  • Frozen blueberries make the colour even deeper.

Variations

Lighter version
Leave out the coconut oil and use half coconut milk, half water.

Frequently asked questions

Why coconut oil?

It adds a more intense coconut flavour and a fuller texture.

Can I use canned coconut milk?

Yes, but dilute it with water because it is much richer.

Is it vegan?

Yes, all ingredients are plant based.

Rate this cocktail

Reader rating

You might also like

Updated: