Strawberry Colada Smoothie
A cold fruit-and-yogurt smoothie with a pineapple coconut base swirled with a separate strawberry puree.
Ingredients
Smoothie Base
- 8 ounces fresh strawberries, chilled and hulled For best flavor, use fresh, ripe strawberries.
- 1 large ripe banana, peeled and frozen Freezing the banana makes the smoothie creamier.
- 1.5 cups frozen pineapple use frozen pieces for the listed texture
- 5.3 ounces coconut-flavored Greek yogurt one 5.3-oz container; ordinarily dairy based
- 1.25 to 1.5 cups unsweetened coconut milk beverage Adjust the amount to customize the smoothie thickness.
Instructions
- Wash, hull, and puree the chilled strawberries. Set the puree in a separate clean bowl.
- Blend yogurt and initially 1 1/4 cups coconut milk beverage with the frozen banana and pineapple until smooth, following your blender’s operating directions.
- Add milk from the remaining 1/4 cup only as needed to make the base thick but pourable. Work in batches if the blender capacity requires it.
- Alternate the pineapple base and strawberry puree between 2 large glasses, using both mixtures fully. Swirl gently through each glass with a spoon or table knife.
- Serve at once, or refrigerate a covered leftover portion promptly and use within 24 hours.
Notes
The short preparation time assumes fruit is already frozen. Coconut Greek yogurt is normally dairy based. Use coconut milk beverage, starting with the smaller quantity. Yield is two large glasses or four smaller portions, with volume varying.