Ingredients
Equipment
Method
- Slice the pineapple in half lengthwise and remove the core with a sharp knife or corer. Cut the flesh into roughly 1-inch chunks, removing any remaining skin bits as you go.
- Roll the lime on your counter with firm pressure to break down the internal walls, then cut it in half and squeeze the juice into a small bowl. You need about 2 tablespoons, which is roughly one medium lime.
- Pour your chopped pineapple chunks into the blender first, filling it about halfway.
- Spoon the Greek yogurt directly onto the pineapple, then pour in the coconut milk.
- Pour your fresh lime juice over the yogurt and milk mixture.
- Dump your ice cubes on top, then add honey only if you prefer extra sweetness.
- Start your blender on low speed for about 10 seconds to break down the ice, then bump it to high speed for 30 to 45 seconds until you see no visible chunks and the smoothie reaches a smooth, creamy texture.
- Pour a tiny bit into a spoon and taste it before serving, checking for sweetness and tartness balance. Add more lime juice if it needs brightness, or a splash more milk if it seems too thick.
- Divide the smoothie between two tall glasses right away, filling them about three-quarters full. Top with shredded coconut if using, and serve immediately.
Notes
Freeze chopped pineapple in portions and use frozen chunks instead of fresh plus ice cubes to eliminate dilution from melting ice. Use full-fat coconut milk from a can for maximum richness. Chill your glasses in the freezer for 5 minutes before serving. This smoothie is best enjoyed fresh but can be stored in the refrigerator for up to 2 hours. For longer storage, freeze blended smoothie in ice cube trays for up to 3 months.