Tasty tropical smoothie recipe loaded with fruit and protein in each sip. This refreshing drink is a flavorful combination of pineapple, mango, strawberry, bananas, yogurt, orange juice, and coconut milk.
An island getaway can instantly be recreated at home in a blender! Grab some delicious tropical fruits, creamy coconut milk, and yogurt for a healthy beverage. To make it even more convenient, I use frozen pineapple, mango, and strawberries to enjoy this smoothie whenever the craving hits.
Blending the frozen fruits creates a cool and decadent texture, making for a healthier alternative to other chilled treats like ice cream. It takes less than 10 minutes to prepare this fiber, protein, and nutrient-rich drink. If you’re ready for a vacation for your taste buds, snag a cup and I’ll pour you a glass.
Tropical fruits are prized for their perfect balance of bold, sweet, tart, and juicy flavors. I chose five different ingredients that complement each other nicely for this beverage; pineapple, strawberry, orange, mango, and banana. I use orange juice for a concentrated citrus taste, but you can also add in slices for extra fiber.
Using fresh vs. frozen fruit
To achieve a thick and creamy texture, the majority of the recipe is frozen fruit. Grocery stores sell frozen mangoes, pineapples, and strawberries to make this recipe quick and convenient to prepare. If you have fresh ripe ingredients available use them.
They will have a stronger taste impact because they are at their peak. Cut the pineapple and mango into about 1-inch pieces and freeze in a single layer until completely hardened. Hull the strawberries but keep them whole when freezing. Slice up fresh bananas to add extra creamy texture to the smoothie.
Adding in fat from the Greek yogurt and coconut milk yields a super creamy texture to the drink. The yogurt also gives a boost of proteins and probiotics to the beverage for a satiating snack with digestive benefits.
How to make a tropical smoothie
To ensure that the solid ingredients like ice cubes and frozen tropical fruit immediately break down into small particles, add them in first. Then add the soft ingredients like sliced banana and yogurt.
Pour in the liquids like coconut milk and fruit juices last. They will flow to the bottom of the blender cup and will assist in breaking down the solids. Use a high-speed blender on medium speed to get the ingredients rotating and chopped in the sharp blades. Increase to high speed to yield a thick and smooth consistency.
Ways to customize this recipe
- Swap out the coconut milk for almond milk or your favorite dairy-free beverage.
- Add in passionfruit or guava for a burst of tropical flavors.
- Add in chia seeds or ground flaxseeds for extra fiber and omega-3 fatty acids.
- Add in a scoop of your favorite protein powder.
- Use a nut-based or dairy-free yogurts like almond, cashew, soy, or oat.
Turn this drink into a smoothie bowl
To enjoy this smoothie like a scoopable frozen treat, simply reduce all of the fruit juices and coconut milk to about ½ cup total. You can adjust the consistency if needed with more liquid, but it’s better to start with less. I also find that frozen bananas make the consistency even thicker and stay chilly longer with the increased amount of frozen fruit particles.
- ½ cup ice cubes
- 1 cup (143 g) frozen pineapple chunks
- 1 cup (130 g) frozen mango chunks
- 1 cup (170 g) frozen strawberries
- ½ cup (85 g) banana slices, about 1 medium banana
- ½ cup (120 ml) plain Greek yogurt
- ½ cup pineapple juice
- ½ cup orange juice
- ½ cup (240 ml) coconut milk
- Add ice cubes, pineapple, mango, strawberries, banana slices, yogurt, pineapple juice, orange juice, and coconut milk to a blender.
- Cover and process on medium speed for about 30 seconds, using the tamper as needed. Increase to high speed for 15 to 30 seconds until thick and smooth.
- Adjust with more coconut milk, pineapple, or orange juice as needed to reach the desired consistency.
- Yield: 4 cups
- Serving Size: 1 cup
- Make it VEGAN: Substitute Greek yogurt for plant-based yogurts like coconut, cashew, almond, or soy.