Give the coconut milk a good shake so that you end up with a creamy milk (the coconut cream should not be separated from the water). Then pour the milk into an ice cube tray and freeze overnight.
If you're not using store-bought frozen diced pineapple then cut the fresh pineapple into little chunks and freeze in a ziplock bag.
Put all of the ingredients into a high-speed blender. Blend until smooth.
Start with 1 ½ cups of oat milk and work your way up from there depending on your preferred consistency.
Taste and adjust sweetness. For a sweeter smoothie, add more dates or other sweetener of choice.
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Notes
Sweetness: The sweetness of the smoothie will depend on how ripe your pineapple is so make sure to choose a very ripe one. Feel free to add more dates for a sweeter smoothie or add you sweetener of choice.
Thickness: Start with 1 ½ cups of milk for a thicker smoothie and 2 cups for a thinner smoothie.
Oat Milk: Any non-dairy milk will work such as almond milk or soy milk. Other than that, you could use coconut water (but this will result in a different taste).
Coconut Milk Ice Cubes: The higher the fat content of the milk, the creamier the smoothie will be.
Serving Size: makes 1 big or 2 small smoothies, feel free to double the ingredients
Storage: This smoothie keeps in the fridge for up to 1 day. Keep it in an airtight container such as a glass jar with a lid. Give it a good stir before serving.
All nutritional information is based on third-party calculations and should be considered estimates.
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