1-First Step: Add the liquids first. Start by pouring 14 ounces of canned coconut milk into a high-powered blender. This is the best first step because the liquid helps the blades move freely and keeps the frozen fruit from getting stuck. If you are using almond milk or regular coconut milk instead, add that now. Putting the liquid in first makes blending easier and smoother.

2-Second Step: Add the fruit and sweetener. Next, add 1 frozen banana and 2 cups frozen pineapple on top of the coconut milk. Then add 2 tablespoons honey, if you are using it, along with 0.5 teaspoon vanilla extract. If you want to use maple syrup, that works just as well. Keeping the frozen fruit on top helps the blender pull everything downward better.

3-Third Step: Blend slowly at first. Begin blending on low speed. This gives the frozen pineapple and banana a chance to break apart before the blender ramps up. If your blender comes with a tamper, use it to press the ingredients down into the blades. This is especially helpful when the mixture is thick. For a dairy-free version, the same method works beautifully with almond milk or regular coconut milk.

4-Fourth Step: Increase the speed. Once the mixture starts moving, increase to high speed and blend for about 30 to 60 seconds. You want the Pineapple Smoothie to look smooth, thick, and creamy. If it seems too thick, add a small splash more coconut milk. If it seems too thin, add a few more frozen pineapple chunks or a bit more frozen banana. Keep blending until there are no visible fruit pieces.

5-Final Step: Serve right away. Pour the Pineapple Smoothie into two glasses and serve immediately. The texture is best when it is fresh from the blender, cold, and frosty. If you want, top it with a pineapple wedge, a sprinkle of chia seeds, or a little shredded coconut for a pretty finish. This recipe takes only 5 minutes prep and 5 minutes total, so it is ready almost as soon as the craving hits.