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.
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I made this smoothie recipe to help you feel like you’re on a tropical vacation, without actually taking one. This smoothie is the perfect balance of sweet from the pineapple and banana, with a delicious, nutty coconut flavor and tang from the lime juice.
Smoothies are one of my favorite breakfasts because they’re a great way to pack in fruit, veggies, seeds and other foods that might be a little more challenging to eat throughout the day.
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! This vegan tropical smoothie has a whopping 18 grams of protein without any protein powder.
About 8 grams of the protein comes from soy milk, which is what I always recommend using when making smoothies since it’s a super simple way to boost the protein without having to think about it. I have more soy milk smoothie options, like my Mango Lime Vegan Tropical Smoothie, and even use it in my Lemon Coconut Chia Pudding!
This banana kale pineapple smoothie would be a perfect vegan breakfast idea or snack option. If you need to eat something a little more with breakfast or want some more vegan breakfast recipes, I recommend pairing it with these Easy Vegan Egg Bites, Lemon Coconut Chia Pudding, or Overnight Oats.
Why I love this Pineapple Coconut Tropical Smoothie
- It tastes like a tropical vacation from the comfort of your own home.
- It has a great balance of protein, carbohydrates, fiber and fat while tasting amazing.
- The vegan tropical smoothie has 18 grams of protein per serving without using any protein powder! We use the same technique in my Green Smoothie recipe.
- Kale is the secret ingredient in this smoothie, but feel free to change to spinach or omit if you don’t want to add it! We also use kale in my Mango Lime Vegan Tropical Smoothie!
- You can adjust the ingredients based on your personal preference.
- It’s a great way to add in hemp seeds into your diet, which are an amazing source of omega-3, iron and magnesium.
Main Ingredients
Pineapple: Adds a tropical sweetness to the recipe! I’ve used frozen pineapple since pineapple definitely is not 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.
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.
If you’re looking for more easy vegan breakfast ideas, try my Easy Vegan Breakfast Cookies, Lemon Coconut Chia Pudding or Vegan Carrot Cake Oatmeal!
Is Soy Milk Healthy?
Absolutely! Soy milk has about 8 grams of protein per cup, and if it’s fortified, it’s also a great source if calcium and vitamin D.
If you’re worried about the phytoestrogens in soy milk, don’t be. Studies have shown that traditional soy foods like tofu, tempeh, edamame and soy milk are either neutral for our health, or beneficial in reducing risk of disease like breast and prostate cancer, and heart disease.
How to make this Pineapple Coconut Tropical Smoothie
- Add all ingredients to a high speed blender and blend until smooth!
Recipe Notes
- This recipe makes one serving, but feel free to double if you’re having it with someone else, or want to make extras for the next day.
- If you don’t like pineapple you can replace it with mango.
Storing Leftovers
Store leftovers in an airtight container or mason jar in the fridge for up to 3-4 days.
I hope you love this Pineapple Coconut Tropical Smoothie as much as I do! If you try it out, make sure to take a photo and tag me on Instagram so I can see!
Coconut Pineapple Kale Smoothie with Soy Milk
Equipment
- High speed blender
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)
Instructions
- Add all ingredients to a high speed blender and blend until smooth.
More breakfast recipes like this
Apple Cinnamon Baked Oatmeal [Vegan + Gluten Free]
Easy Vegan Green Smoothie Recipe
Five Ways to Make a Smoothie Healthier!
Apple Cinnamon & Walnut Vegan Muffin Recipe
Connect with Lauren!
Want more recipes and plant-based nutrition information? Check out my Instagram, TikTok, Pinterest and Youtube !
Want to learn how to thrive on a plant-based diet? Check out my online program, Thriving on Plant-Based Fundamentals!
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