A thick and creamy Piña Colada Smoothie Bowl to satisfy your pineapple craving first thing in the morning. It’s made with TWO ingredients and the toppings of your choice—yum!
I’M BAAAAACK. I feel like I have so much to say but I also don’t know where to start. Two things are for certain:
1. The wedding was perfect and I wish we could do the whole thing over again next week. There weren’t any crazy emergencies, the weather was beyond perfect and Miguel and I had the most perfect time.
2. The same can be said about our honeymoon. If you follow on Snapchat (heyooooo), then you already saw, but the Amalfi Coast is just as beautiful in person as it is in the photos, and Rome was bustling and exciting and full of things to do and see. I’m planning on writing a more in-depth recap later this week.
But oh my gosh it feels good to be back! Slightly stressful—my inbox is overflowing—but that’s to be expected and I’m happy to be getting back into the swing of things.
The inspiration from this recipe comes from the fact that I absolutely adore piña coladas. However, the sad truth is that they’re hard to find in Pittsburgh. I enjoyed three of them while in Italy, and I always have at least that many while in Puerto Rico, but other than that, I rarely enjoy pineapple in drink form. Well, until NOW. Of course this piña colada smoothie bowl is a total cop out (i.e. not even close to a real piña colada) but this is healthier, and my body is craving healthy after eating pasta for seven days straight (obviously not mad about it).
The trick to making the perfect smoothie bowl is to not add much liquid—a trick that took me far too long to realize. You want your smoothie bowl to be thick enough to eat with a spoon, which means you need to be patient during the blending process.
Tip: use frozen pineapple (I found some at Trader Joe’s). That will automatically make your smoothie bowl thicker and more delicious.
As far as toppings, feel free to go crazy! I used coconut chips (also from Trader Joe’s), shredded coconut, chia seeds, banana, dried pineapple, and cherries. Oh, and edible flowers, except I didn’t end up eating them because I was weirded out (but they’re so pretty!). This smoothie was super thick and satisfied my piña colada craving first thing in the morning. Win!Print
Piña Colada Smoothie Bowl
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 1 1x
- 2 cups diced pineapple (preferably frozen)
- 1/2 cup coconut milk-cream*
- 3/4 cup coconut milk-water*
- Toppings of choice
- Add ingredients to a blender and pulse for at least 45 seconds. Try not to add any additional liquid and just be patient during the blending process. If you must add more liquid, add water 1 tbsp at a time.
- Pour smoothie into a bowl and add your toppings.
*When you open up a can of coconut milk, the milk is separated, typically with the creamy part at the top and the liquid at the bottom. Regardless of how it’s separated, you’ll want to use 1/2 cup’s worth of the creamy part and then 3/4 cup of the liquid part (which closely resembles water). This may require 2 cans of coconut milk.
Q: Have you ever eaten edible flowers? <–debating whether to try them