Print Pin
5 from 2 votes

Caramelized Pineapple Smoothie

This vegan fruit smoothie is made with sweet, caramelized pineapple blended with fragrant ginger and thick and creamy coconut milk. 
Course Breakfast, Smoothie, Snack
Cuisine American, caribbean
Keyword pineapple smoothie
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 401kcal
Author Liz Della Croce



  • 4 cups pineapple peeled and sliced in strips
  • 1 tablespoon canola oil
  • 1/2 teaspoon cayenne optional
  • 1 banana frozen, cut in chunks
  • 14 ounces full-fat coconut milk Thai style
  • 4 inches ginger root peeled, sliced
  • 1/4 cup flax seed meal
  • 1 teaspoon nutmeg
  • 2 cups spinach optional

Optional Garnishes


  • Pre-heat oven to 450 degrees and spray a large baking sheet with cooking spray.
  • In a large bowl, toss together pineapple strips with oil and cayenne. Spread pineapple out in a single layer on baking sheet and roast for 15-20 minutes, turning once halfway through, or until golden brown and caramelized. Remove from oven and let cool slightly. 
  • Place caramelized pineapple, frozen banana, coconut milk, ginger, flax seed meal, nutmeg and spinach (if using) in a high speed blender and puree until smooth. You can add ice to make a thicker smoothie if you wish.
  • Divide mixture between four glasses and garnish with chia seeds and toasted coconut flakes if you wish. 


Time Saving Tip: Roasted pineapple pieces can be prepped ahead and stashed in freezer in air-tight container for up to three months. 
Calorie Saving Tip: Use half a can of coconut milk and add 1 cup water. 


Serving: 1glass | Calories: 401kcal | Carbohydrates: 36g | Protein: 5g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 0mg | Sodium: 30mg | Potassium: 697mg | Fiber: 6g | Sugar: 20g | Vitamin A: 1625IU | Vitamin C: 87mg | Calcium: 80mg | Iron: 4.8mg