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Close up of clear glass of Mango Pineapple Coconut Milk Smoothie with two yellow paper straws
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4.75 from 4 votes

Mango Pineapple Coconut Milk Smoothie Recipe

This easy Mango Pineapple Coconut Milk smoothie recipe uses only 3 ingredients for the perfect treat for a hot summer day.
Prep Time10 mins
Total Time10 mins
Course: Breakfast
Cuisine: American
Servings: 3
Calories: 376kcal
Author: Chrystal Johnson

Equipment

Ingredients

  • 1 can full-fat coconut milk chilled overnight
  • 10 ounces frozen pineapple
  • 10 ounces frozen mango
  • 1/2 cup pineapple juice optional

Instructions

  • Place the chilled coconut milk (the entire can), frozen pineapple and frozen mango in the blender. Turn the blender on high (or smoothie mode) and blend the ingredients together until they're whipped and smooth. If you need to, slowly add the pineapple juice to the blender, just until you get the consistency you want. You may need a bit more or less pineapple juice, depending on the cream to water ratio in the coconut milk you used.
    Pineapple juice added with ice to mango pineapple smoothie in blender pitcher
  • Serve your smoothie with straws on a hot day and enjoy!
    Overhead view of Mango Pineapple served in a glass with two yellow paper straws

Nutrition

Calories: 376kcal | Carbohydrates: 35g | Protein: 4g | Fat: 28g | Saturated Fat: 24g | Sodium: 19mg | Potassium: 593mg | Fiber: 3g | Sugar: 26g | Vitamin A: 1077IU | Vitamin C: 85mg | Calcium: 51mg | Iron: 5mg