by This vegan tropical smoothie tastes like vacation in a glass while still being super nutritious for breakfast! With just a few simple ingredients like soy milk, pineapple, coconut flakes, banana and kale (or spinach), this simple smoothie comes together in just 5 minutes with the help of a high speed blender.
Friends, I made this smoothie recipe to help you feel like you’re on a tropical vacation, without actually taking one. It’s the perfect balance of sweet from the pineapple and banana, with a delicious, nutty coconut flavor and tang from the lime juice.
As a Registered Dietitian, whenever I’m making a smoothie I try to make sure it has some protein, fiber and fat to keep me feeling more full and satisfied for longer, plus it obviously needs to taste good!
Smoothies are one of my favorite vegan breakfast recipes or healthy snacks because they’re a great way to pack in fruit, veggies, seeds and other good-for-you foods that might be a little more challenging to eat throughout the day.
This vegan tropical smoothie has a whopping 18 grams of protein without any protein powder, just like my Best Strawberry Smoothie (Dairy-Free!)! And don’t worry, I also tested the recipe with protein powder and it still tastes amazing, so you can totally add a scoop if you want!
About 8 grams of the protein comes from soy milk! I have more soy milk smoothie options, like my Mango Lime Vegan Tropical Smoothie, and even use it in my Lemon Coconut Chia Pudding!
What to Pair This Smoothie With
While I love sipping on this smoothie on its own, if you need to eat a little something more with breakfast, I recommend pairing it with my Easy Vegan Egg Bites, Lemon Coconut Chia Pudding, or Overnight Oats.
Let’s Round Up the Ingredients!
Pineapple: Adds a tropical sweetness to the recipe! I’ve used frozen pineapple since pineapple sadly never in season here in Canada. Plus, frozen fruit and veggies are just as nutritious as fresh.
Coconut: Shredded coconut in this recipe adds a sweet, nutty flavor. I recommend using unsweetened shredded or flaked coconut since there’s no need to add extra sweetness.
Lime: Adds a tanginess to the smoothie! Feel free to omit if you don’t like lime.
Soy milk: Adds 8 grams of protein while also being the liquid base.
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Hemp seeds: A great source of plant-based omega-3, iron, zinc and magnesium. If you don’t have any hemp seeds, ground flax seeds or chia seeds also work well.
Kale: I think smoothies are a great opportunity to add a handful or two of greens like kale or spinach.
How to make this Pineapple Coconut Tropical Smoothie
Connect with Lauren
I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!
Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post!
Coconut Pineapple Kale Smoothie with Soy Milk
Ingredients
- 1 frozen banana
- 1 cup diced frozen pineapple
- 1 cup kale or spinach, fresh or frozen both work well
- 2 tbsp hemp seeds
- 2 tbsp unsweetened coconut flakes
- 1/2 lime, juiced
- 1 cup soy milk
- water to blend (optional, as needed)
Equipment
Instructions
Add all ingredients to a high speed blender and blend until smooth.
Did you try this recipe? Make sure to leave a review, take a photo and tag me at @tastingtothrive_rd so I can see!
