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Avocolada Tropical Smoothie

A creamy tropical smoothie blending avocado, coconut milk, pineapple, and banana for a rich, refreshing treat ready in under five minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Breakfast, Dessert, Drinks and Beverages, Snack
Cuisine: Contemporary, Tropical
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ripe avocado pitted and peeled
  • 1 cup fresh or frozen pineapple chunks
  • 1 cup coconut milk full-fat canned or carton
  • 1/2 cup Greek yogurt plain or vanilla
  • 1/2 frozen banana sliced
  • 1 tablespoon honey or agave nectar
  • 1/2 cup ice cubes
  • 1/4 teaspoon vanilla extract
  • Pinch of sea salt
  • Optional: shredded coconut for topping

Equipment

  • High-powered blender
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Tall drinking glasses
  • Spoon or smoothie straw

Method
 

  1. Cut the ripe avocado in half lengthwise, discard the pit and skin, and scoop the flesh into a blender.
  2. Pour 1 cup of full-fat coconut milk into the blender, shaking the can well to combine cream and liquid.
  3. Add 1 cup of pineapple chunks to the blender.
  4. Scoop 1/2 cup of plain or vanilla Greek yogurt into the blender.
  5. Add 1/2 sliced frozen banana to the blender for natural thickness.
  6. Add 1 tablespoon honey or agave nectar and 1/4 teaspoon vanilla extract; taste and adjust sweetness if needed.
  7. Add 1/2 cup ice cubes and a pinch of sea salt to enhance flavor.
  8. Blend on high speed for 45 to 60 seconds until completely smooth; if too thick, add 1 tablespoon of liquid and blend 10 seconds more.
  9. Divide the smoothie between two tall glasses and top with shredded coconut if desired; serve immediately.

Notes

Prep your avocado and banana the night before by freezing them in separate airtight containers for smoother blending and to prevent browning.