Made with lemon juice, pineapple, and coconut cream, this is a bright and refreshing Lemon Smoothie that is velvety smooth, naturally sweet, and dairy free. A wonderful simple breakfast or afternoon snack, perfect for summer!
Lemon Smoothie Recipe
Here’s what you’ll need to make this smoothie recipe:
(Scroll below for the printable recipe card and measurements.)
- Pineapple: Fresh pineapple is preferred and will give this smoothie the best flavor and natural sweetness. Having said that, all pineapples vary in sweetness, so you might need to add extra sweetener depending on your preference. If you don’t have fresh pineapple, use a 20 ounce can of crushed pineapple instead.
- Lemons: You’ll need lemon juice and lemon zest…which means fresh lemons.
- Coconut cream: We’re using a can of coconut cream for this smoothie, not coconut milk. See note below.
- Honey: We love honey, but you can substitute with agave, if preferred.
- Spices: Ground cinnamon and ginger.
- Vanilla: Just a little vanilla makes a big difference in flavor.
- Ice cubes: If you use frozen pineapple, you can omit the ice cubes.
Coconut Milk vs. Coconut Cream
The consistency of coconut milk is like cow’s milk, made from simmering equal parts shredded coconut and water together. It’s the base for most Thai curry recipes like this Fish Curry and Shrimp Curry. Coconut cream, on the other hand, is made by simmering four times the amount of shredded coconut with one part water, which makes it thicker, creamier, richer, and more flavorful. Great in smoothies!
The amount of additions and substitutions you can use in your smoothie is endless.
- Add in supplements like some collagen powder or protein powder.
- Make it healthier by adding in ground flax seed, kale, spinach, or collard greens.
- For more color and additional flavor blend in fresh or frozen fruit such as strawberries, raspberries, peaches, peeled oranges, grapefruit, or blueberries.
- Substitute for coconut cream: You can use media crema as a substitute for coconut cream. You can use coconut milk instead of coconut cream to cut back on calories – it just won’t be as creamy or rich.
Store leftover smoothie in the refrigerator in a BPA-free container with a tight lid for up to 2 days. You can also freeze it in ice cube trays, popsicle molds, plastic mason jars, plastic freezer bags, or glass storage containers with leak-proof lids. (The liquid will expand, so leave room at the top of the storage containers.)
Other Smoothie Recipes We Love
- 2 cups fresh cubed pineapple (see note)
- 1 tablespoon lemon zest
- 4 tablespoons lemon juice , or to taste (2 to 3 small lemons)
- 13 ounce can coconut cream , undrained (not coconut milk – see note)
- 2 tablespoons honey
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon vanilla extract
- 1 cup ice cubes
- Place pineapple, lemon zest, juice, coconut cream, honey, cinnamon, ginger, vanilla extract, and ice cubes in a blender (in the order listed for optimal blending.)
- Blend until everything is incorporated and the consistency is smooth and creamy.
- Pour into glasses.
- Garnish with lemon slices or fresh mint, if desired.