Frozen pineapple, coconut cream, banana, and a squeeze of lime. The smoothie version of the classic — all the paradise, none of the hangover.
Frozen pineapple creates a thick, creamy result that fresh pineapple cannot achieve. If using fresh, freeze chunks overnight. The freezing also intensifies the pineapple sweetness — the cold concentrates the sugars.
Add coconut cream to the blender before the frozen fruit. Cold coconut cream is thick — let the blender warm it slightly before adding the pineapple. This prevents the motor from straining on frozen chunks.
Blend until completely smooth and the colour turns pale golden-cream. Pour into coconut shell halves or tall glasses. Top with toasted coconut flakes, a pineapple wedge on the rim, and fresh mint. Serve immediately.
The tropical formula that works every time. Adjust the coconut cream for richness — more cream means more indulgence, less means more refreshing. Both are correct.