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–+ servings
blueberry pineapple smoothie in glass with straw

Satisfying Blueberry Pineapple Smoothie with Coconut Cream

Print Recipe
This creamy, refreshing blueberry pineapple smoothie is my dietitian-approved take on the famous Erewhon coconut cloud smoothie. With 13 grams of plant-based protein and 8 grams of filling fiber, this is a gut-friendly smoothie you’ll look forward to each morning!
Course Breakfast, Drinks
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword Blueberry, coconut cream, pineapple, smoothie
Dietary Preference dairy free, Gluten-Free, low FODMAP, nut free, vegan, vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Author Desiree Nielsen, RD

Equipment

  • High Speed Blender

Ingredients

  • 3 tablespoons coconut cream chilled overnight, divided
  • 1 cup unsweetened soy milk
  • 1 small frozen banana
  • ½ cup blueberries fresh or frozen
  • ½ cup pineapple chunks fresh or frozen
  • 1 tablespoon almond butter
  • 1 teaspoon vanilla
  • tiny pinch salt

Instructions

  • Place all ingredients, except for 1 tablespoon coconut cream, into the blender and blend on high for 30-60 seconds, until smooth.
  • Sweep the remaining coconut cream around the inside of a tall glass with a spoon or spatula, and pour in the smoothie. Enjoy!

Video

Notes

It’s SUPER EASY to make this blueberry pineapple smoothie low FODMAP…all you have to do is swap out the soy milk for almond milk and either omit or decrease the ripe banana to ⅓ of a medium fruit. It will be every bit as delicious!