Monkeylada Smoothie is a creamy, tropical twist on the classic piña colada — with a delicious banana (monkey-approved!) upgrade. It blends ripe bananas, juicy pineapple, creamy coconut milk, and a splash of orange juice into a refreshing, sunshine-in-a-glass smoothie.
Try More Smoothies Recipes:Try More Smoothies Recipes:
🍍 Monkeylada Smoothie Ingredients
- 1 ripe banana, peeled and sliced
- 1 cup frozen pineapple chunks
- ¾ cup coconut milk (or coconut water for a lighter version)
- ½ cup orange juice (freshly squeezed, if possible)
- 2 tablespoons shredded coconut (optional, for texture)
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- ½ cup ice cubes (optional, for a thicker smoothie)
- Fresh pineapple or banana slices, for garnish
🍸 How To Make Monkeylada Smoothie
- Blend the ingredients: Add banana, pineapple, coconut milk, orange juice, shredded coconut, and honey to a blender.
- Add ice: Toss in a handful of ice cubes if you like your smoothie extra thick and frosty.
- Blend until smooth: Blend on high until creamy and silky.
- Serve and enjoy: Pour into chilled glasses and garnish with a pineapple wedge or banana slice. Sip and enjoy the tropical vibes!
💭 Recipe Tips
- Use frozen fruit: It makes the smoothie thicker and eliminates the need for ice.
- For extra creaminess: Add ¼ cup of Greek yogurt or a scoop of vanilla protein powder.
- Make it vegan: Use maple syrup instead of honey (or skip it entirely if the fruit is sweet enough).
- Add a boost: Toss in spinach or chia seeds for extra nutrients without changing the flavor.
- Turn it into a cocktail: For a grown-up twist, blend in a splash of rum — hello, tropical happy hour!
🧁 What To Serve With Monkeylada Smoothie?
Enjoy this smoothie with a tropical breakfast spread think avocado toast, coconut chia pudding or a fresh fruit salad. It’s also a great pairing with banana muffins or granola bars for a quick, energizing snack.
🎚 How To Store Leftovers Monkeylada Smoothie?
- Refrigerate: Store leftovers in a covered jar or bottle for up to 24 hours. Shake or stir before drinking.
- Freeze: Pour into popsicle molds or ice cube trays for tropical smoothie pops or to blend later.
FAQs
Can I use canned pineapple?
Yes, just make sure it’s packed in juice, not syrup, and drain it before using.
Can I make this smoothie ahead of time?
Yes! Blend and store in the fridge for up to 24 hours shake before serving.
What’s the best substitute for coconut milk?
You can use almond milk or oat milk for a lighter version with a milder flavor.
Can I add greens?
Absolutely spinach or kale blend beautifully and keep the tropical flavor intact.
More Smoothies Recipes:
📊 Monkeylada Smoothie Nutrition Facts
Serving Size: 1 smoothie
- Calories: 237 kcal
- Total Fat: 8g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 20mg
- Total Carbohydrates: 38g
- Dietary Fiber: 4g
- Sugars: 26g
- Protein: 3g
Monkeylada Smoothie
Course: Drinks, Breakfast, BrunchCuisine: American2
servings5
minutes237
kcalThis Monkeylada Smoothie blends banana, pineapple, coconut milk, and orange juice into a creamy tropical smoothie. Naturally sweet, refreshing, and perfect for breakfast or summer sipping!
Ingredients
1 ripe banana, peeled and sliced
1 cup frozen pineapple chunks
¾ cup coconut milk (or coconut water for a lighter version)
½ cup orange juice (freshly squeezed, if possible)
2 tablespoons shredded coconut (optional, for texture)
1 teaspoon honey or maple syrup (optional, for sweetness)
½ cup ice cubes (optional, for a thicker smoothie)
Fresh pineapple or banana slices, for garnish
Directions
- Add all ingredients to a blender.
- Blend until smooth and creamy.
- Pour into glasses and garnish with fruit.
Notes
- Use frozen fruit: It makes the smoothie thicker and eliminates the need for ice.
For extra creaminess: Add ¼ cup of Greek yogurt or a scoop of vanilla protein powder.
Make it vegan: Use maple syrup instead of honey (or skip it entirely if the fruit is sweet enough).
Add a boost: Toss in spinach or chia seeds for extra nutrients without changing the flavor.
Turn it into a cocktail: For a grown-up twist, blend in a splash of rum — hello, tropical happy hour!