Piña Colada Smoothie Bowl
The thick, spoon-able consistency and a variety of toppings makes for a light but satisfying meal. Yield: 2 servings (approximately 10 ounces each without the toppings)


  • 1 1/2 cups frozen or fresh pineapple*
  • 1 large frozen overripe banana, sliced
  • 3/4 to 1 cup coconut milk**
  • 2 teaspoons honey (or to taste)
  • Freshly grated zest from 1 lime (optional but enhances the tropical flavor)
  • Optional Toppings:  Barlean’s piña colada omega swirl, granola, sliced banana, chopped fresh pineapple, toasted coconut, chopped cashews or almonds…maybe even a cherry!


  1. Combine the pineapple, banana, and 3/4 cup coconut milk in a blender and blend until completely smooth. Scrape down the sides as necessary and add the honey, optional lime zest, and another drizzle of milk or two, as needed, to allow the mixture to blend into a thick, creamy smoothie.
  2. Pour into two large bowls. (I often sprinkle a layer of granola on the bottom of the bowl and then add a little more on top.) Arrange additional toppings over the surface of the smoothie and enjoy!


  • *Frozen fruit adds thickness to the smoothie but fresh may be substituted. If using fresh, reduce the amount of liquid to start. You want just enough to allow the mixture to blend but not so much that you can’t eat it with a spoon. Aim for a pudding-like consistency.
  • **Either canned or carton coconut milk may be used. I prefer canned coconut milk for this recipe as it creates the creamiest smoothie, with full fat lending a bit more creaminess than the light option. I’ve also used Silk’s coconut-almond milk with good results. Almond milk could be used, but you’ll lose the traditional piña colada flavor.

More recipes at FountainAvenueKitchen.com