Escape to a tropical island this winter with a creamy smoothie that is great as a refreshing snack or breakfast.
- Yield: 3 1x
Ingredients
Scale
- 1-1/4 cups vanilla yogurt (I used Dannon Light & Fit Non Fat)
- 1-1/4 cups light coconut milk (the real thing)
- 2 to 4 tablespoons sugar (or sugar substitute to taste)
- 2 ounces about 57 gr. cream cheese, softened (I used the light one)
- 3 cups frozen pineapple
Instructions
- In a blender, combine all the ingredients well until smooth. Serve immediately with whole or crushed graham crackers on top (I served mine with cinnamon graham crackers). Enjoy!!!
Notes
This recipe was adapted from Strawberry Cheesecake Smoothies from Melissa’s Cuisine. According to Melissa, the original source of the recipe is The Royal Cook.
- Category: Drink
Frequently Asked Questions
Can I use fresh pineapple instead of canned for the Piña Colada Cheesecake Smoothie?
Yes, you can use fresh pineapple, but make sure to blend it well to achieve a smooth texture similar to the canned version.
What type of cream cheese works best in the Piña Colada Cheesecake Smoothie?
Use a full-fat cream cheese for a creamier texture, but low-fat options can work if you’re looking for a lighter version.
How can I make the Piña Colada Cheesecake Smoothie thicker?
To thicken the smoothie, add more frozen banana or a handful of ice cubes to achieve your desired consistency.
