Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (300 g) frozen strawberries
- 1 1/2 cups (225 g) frozen pineapple chunks
- 3/4 cup (180 ml) full-fat canned coconut milk, well shaken
- 3 tablespoons (45 ml) white chocolate sauce or white chocolate purée
- 2 tablespoons (10 g) unsweetened shredded coconut (optional, for extra coconut flavor)
- 1 teaspoon (5 ml) lime juice (optional, to brighten)
- 1/4 teaspoon vanilla extract
- Pinch of fine salt
- 0–1/2 cup (0–70 g) ice (only if using fresh fruit or if you want it thicker)
Do This
- 1) (Optional) Chill 2 glasses in the freezer at 0°F (-18°C) for 10 minutes.
- 2) Add coconut milk and white chocolate sauce to the blender first.
- 3) Add frozen strawberries, frozen pineapple, shredded coconut (if using), vanilla, salt, and lime juice (if using).
- 4) Blend on high for 45–60 seconds, stopping once to scrape down the sides.
- 5) Adjust: add a splash of coconut milk to thin, or add up to 1/2 cup ice to thicken.
- 6) Blend 10–15 seconds more until smooth and creamy.
- 7) Pour immediately and serve cold.
Why You’ll Love This Recipe
- It tastes like a tropical dessert thanks to coconut + white chocolate paired with bright fruit.
- Fast and blender-friendly with easy, grocery-store ingredients.
- Thick, creamy texture using frozen fruit (no watery smoothie).
- Flexible sweetness so you can keep it treat-level or dial it back.
Grocery List
- Produce: strawberries (fresh or frozen), pineapple chunks (fresh or frozen), lime (optional)
- Dairy: none required (optional: milk for homemade purée)
- Pantry: full-fat canned coconut milk, white chocolate sauce (or white chocolate chips), unsweetened shredded coconut (optional), vanilla extract, fine salt, honey or simple syrup (optional)
Full Ingredients
For the Smoothie (2 servings)
- Frozen strawberries: 2 cups (300 g)
- Frozen pineapple chunks: 1 1/2 cups (225 g)
- Full-fat canned coconut milk (shaken): 3/4 cup (180 ml)
- White chocolate sauce or white chocolate purée: 3 tablespoons (45 ml)
- Unsweetened shredded coconut: 2 tablespoons (10 g), optional
- Vanilla extract: 1/4 teaspoon
- Fine salt: 1 small pinch (about 1/16 teaspoon)
- Lime juice: 1 teaspoon (5 ml), optional (adds balance and keeps it from tasting overly sweet)
- Ice: 0 to 1/2 cup (0–70 g), optional (use only if needed for thickness or if using fresh fruit)
- Optional sweetener: 1 to 2 teaspoons (5–10 ml) honey or simple syrup, only if your fruit is tart
Optional Homemade White Chocolate-Coconut Purée (Makes about 1/4 cup / 60 ml)
- White chocolate chips: 1/4 cup (43 g)
- Coconut cream: 2 tablespoons (30 ml) (skimmed from the top of a can of coconut milk, or use canned coconut cream)
- Milk (any kind) or water: 1 tablespoon (15 ml)
- Fine salt: 1 tiny pinch
Optional Garnishes (Dessert-Leaning Finish)
- Toasted shredded coconut: 1 tablespoon (5 g) total
- White chocolate drizzle: 1–2 teaspoons (5–10 ml) total
- Fresh strawberry slice or pineapple wedge: for topping
Step-by-Step Instructions
Step 1: Chill your glasses (optional, but very Cafe-like)
Place 2 serving glasses in the freezer set to 0°F (-18°C) for 10 minutes. A cold glass helps the smoothie stay thick and frosty longer.
Step 2: Make the homemade white chocolate-coconut purée (optional)
If you’re using store-bought white chocolate sauce, skip to Step 3.
In a microwave-safe bowl, combine 1/4 cup (43 g) white chocolate chips, 2 tablespoons (30 ml) coconut cream, 1 tablespoon (15 ml) milk or water, and a tiny pinch of salt. Microwave on HIGH for 20 seconds, stir, then microwave in 10-second bursts, stirring each time, until smooth and glossy.
For the best blending texture, let the purée cool to about 90–100°F (32–38°C) (warm but not hot) so it won’t melt your frozen fruit too quickly. This takes about 2 minutes at room temperature.
Step 3: Add liquids to the blender first
Pour 3/4 cup (180 ml) coconut milk into the blender, then add 3 tablespoons (45 ml) white chocolate sauce/purée. Starting with liquids helps the blender catch the frozen fruit without overworking.
Step 4: Add frozen fruit and flavor boosters
Add the 2 cups (300 g) frozen strawberries and 1 1/2 cups (225 g) frozen pineapple. Sprinkle in 2 tablespoons (10 g) shredded coconut (if using), 1/4 teaspoon vanilla, and a pinch of salt. Add 1 teaspoon (5 ml) lime juice if you want a brighter, more balanced finish.
Step 5: Blend until thick, creamy, and smooth
Blend on high speed for 45–60 seconds, stopping once to scrape down the sides. You’re looking for a smooth, soft-serve-like texture with no visible fruit chunks.
Step 6: Adjust the thickness and sweetness
If the smoothie is too thick to blend easily, add 1–2 tablespoons (15–30 ml) coconut milk and blend again for 10 seconds.
If it’s too thin, add up to 1/2 cup (70 g) ice and blend for 10–15 seconds. (If you started with frozen fruit, you may not need any ice at all.)
Taste. If your fruit is tart, blend in 1–2 teaspoons (5–10 ml) honey or simple syrup for a more dessert-leaning sip.
Step 7: Serve immediately with a dessert-style finish
Pour into your chilled glasses. For a Tropical Smoothie Cafe-inspired look, drizzle a little white chocolate sauce down the inside of each glass before pouring, or add a drizzle on top. Sprinkle with toasted coconut and garnish with a strawberry slice or pineapple wedge. Serve right away while thick and frosty.
Pro Tips
- Use frozen fruit for the signature thickness. If you only have fresh fruit, freeze it in a single layer at 0°F (-18°C) for at least 4 hours (overnight is even better).
- Shake the coconut milk can well. If it’s separated, your smoothie can turn out unevenly rich. If it’s too solid to shake, warm the sealed can in warm water at about 110°F (43°C) for 5 minutes, then shake.
- Salt is a secret weapon. A tiny pinch makes the white chocolate taste more “buttery” and keeps the smoothie from being one-note sweet.
- Control the dessert factor. For more of a treat, increase white chocolate sauce to 4 tablespoons (60 ml). For a lighter sip, reduce to 2 tablespoons (30 ml).
- Blender order matters. Liquids first, then soft ingredients, then frozen fruit on top for smoother blending.
Variations
- Protein Bahama Mama: Add 1 scoop (about 25 g) vanilla whey or plant protein. Add an extra 2–4 tablespoons (30–60 ml) coconut milk to keep it blendable.
- Dairy-free “white chocolate” vibe: Use a dairy-free white chocolate sauce (many are coconut-based) or make the homemade purée using coconut cream + dairy-free white chocolate chips.
- Piña colada-inspired (adult): Replace 2 tablespoons (30 ml) of coconut milk with 2 tablespoons (30 ml) rum and serve immediately. (Texture will be slightly looser because alcohol doesn’t freeze like water.)
Storage & Make-Ahead
This smoothie is best right after blending (thickest and creamiest).
Short-term: You can refrigerate leftovers in a sealed jar for up to 24 hours. It will separate; shake vigorously or re-blend for 10–15 seconds. If it thins, add a handful of frozen strawberries and re-blend.
Make-ahead freezer packs: Portion the frozen strawberries and pineapple into 2 freezer bags (one per smoothie). Freeze at 0°F (-18°C) for up to 2 months. When ready, dump a bag into the blender with coconut milk and white chocolate sauce.
Frozen treats: Pour into popsicle molds and freeze at 0°F (-18°C) for at least 6 hours for smoothie pops.
Nutrition (per serving)
Approximate, will vary by brand and sweetness level. Per 1 of 2 servings (about 12 ounces): Calories: 390; Protein: 4 g; Carbohydrates: 56 g; Sugars: 45 g; Fat: 18 g; Saturated Fat: 14 g; Fiber: 6 g; Sodium: 120 mg.
