• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

beverages, vegan, gluten-free, easy, paleo, fruit-sweetened, sweet, creamy · May 11, 2017

Frozen Pineapple Lemonade

Jump to Recipe·Print Recipe

Double fruity, extra frosty, and bursting with tangy tropical flavor–this Frozen Pineapple Lemonade is the perfect easy summertime blender beverage!
[wprm-recipe-jump]

Frozen Pineapple Lemonade (without added sugar!)

Is it lemonade? Is it a smoothie? Is it a frosty? YES.

Frozen Pineapple Lemonade (without added sugar!)

When I was a little tot and the uncommon occasion arose where I got to have a non-water beverage, lemonade was my jam. If it came in pink, I got pink. Did I know why it was pink? Nope. But when you are under the age of ten you don’t ask those kinds of irrelevant questions. It could’ve been purple with sparkly gold swirls and electric blue bubbles for all I cared. If it tasted like lemonade, it was lemonade enough for me.

What I was NOT okay with was limeade. I remember that traumatic citrus drink-swap experience all too vividly. What sort of restaurant offers limeade but not lemonade? One that 7 year old me will never visit again, that’s for sure. Me and limeade are good now, but it’s still not my first choice.

Frozen Pineapple Lemonade (without added sugar!)

Anyways…lemonade needs to be made with not limes and it needs to be suh-weet! My short lived morning lemon water kick helped me become sorta okay with tangy lemon things, but sugar is a thing and in my frozen lemonade I’m going to use it. By sugar I mean fruit sugar. By fruit sugar I mean pineapple, of the frozen variety if we are going to be specific.

Frozen pineapple is super sweet but way less banana-y in flavor than bananas, which are always the first instinct when it comes to making frozen smoothie-ish things. I also dabbled in a coconut ice cube based version, but it wasn’t sweet enough and those muffin-shaped cubes (because apparently I don’t actually own an ice cube tray) melted in like 8 seconds while I was busy adjusting my camera for the ideal video angle. Ingredients gotta have more stamina than that to do a video shoot with me.

So frozen pineapple won. And the grand prize was being blended up at top speed with lemon juice and coconut milk to create something so thick and creamy and lemon dreamy!

Frozen Pineapple Lemonade (without added sugar!)

If you aren’t borderline obsessed with coconut milk like me, feel free to swap in your favorite kind of nut/seed/whatever milk. OR…use coconut water! Sure it won’t be as creamy, but it will be especially sweet. And frozen pineapple has more creaminess power all on it’s own than you might expect.

This is one of those measuring-optional recipes, so don’t fret if you add a little more pineapple than called for or only zest 3/4 of the lemon. I like to blend, taste, and then adjust. Not sweet enough? Add more pineapple. Too ice-creamy (as if that exists)? Add more milk. You get me.

You may be wondering if it tastes like lemonade with a hint of pineapple or pineapple with a hint of lemon. That’s something that I’m still pondering too. I think the answer is that they meld so well, it doesn’t even matter. Just pinelemonapple-ing all day. That’s going to be a kombucha flavor one day, just you wait…

Frozen Pineapple Lemonade (without added sugar!)

So break out your thick straw (or maybe even a spoon) because this one is double-fruity and extra-frosty!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Frozen Pineapple Lemonade

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 people 1x
Print Recipe
Pin Recipe

Description

Double fruity, extra frosty, and bursting with tangy tropical flavor–this Frozen Pineapple Lemonade is the perfect easy summertime blender beverage!


Ingredients

Scale
  • 1/4 cup freshly squeezed lemon juice
  • Zest of one lemon
  • 2–3 cups frozen pineapple chunks
  • 1–1.5 cups light coconut milk ((or any non-dairy milk))
  • Pinch of turmeric ((optional, for color))

Instructions

  1. Combine all the ingredients in a blender. 
  2. Blend on until creamy and thick.
  3. Taste and adjust if necessary. If it is too tangy, add more pineapple and milk.
  4. Pour into glasses and enjoy!

Did you make this recipe?

Tag @feastingonfruit on Instagram

Looking for a non-frozen but still fruit-sweetened lemonade? Try THIS recipe out!

Pin It

Frozen Pineapple Lemonade (without added sugar!)

SaveSave

Pin
Share
Tweet
Email

In: beverages, vegan, gluten-free, easy, paleo, fruit-sweetened, sweet, creamy · Tagged: blender, coconut milk, frozen, ice cream, smoothie, summer, turmeric, dairy-free, frosty

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Vegan Pistachio Ice Cream
Vegan Strawberry Shortcake Muffins
Lemon Blueberry Tarts

Comments

  1. Leah M | love me, feed me says

    May 11, 2017 at 8:06 am

    I am all about this zesty sweet smoothie/frosty/iced drink <3 Nothing beats an icy lemonade on a hot day – I can see this being a staple for me alllll summer long <3 It's like sippable sunshine!

    Reply
    • Natalie says

      May 11, 2017 at 11:13 am

      I think my brain is stuck on cold beverages for sunny days…not that I’m anxious for summer or anything 🙂

      Reply
  2. rachel @ athletic avocado says

    May 11, 2017 at 8:42 am

    Yes always lemonade>>>>>>limeade! You and your fruity creations always make my day haha. Adding pineapple for extra natural sweetness and tang is genius! Pinning this <3

    Reply
    • Natalie says

      May 11, 2017 at 11:14 am

      Ha yes, exactly that much greater than!! Thanks Rachel 🙂

      Reply
  3. The Vegan 8 says

    May 11, 2017 at 11:38 am

    Dreamy, creamy and icy!! “Who actually owns an ice cube tray?” Um, ME! Haha! As you saw from my lemonade milkshake! Girl, I’ve had those ice cube trays for years and they cost a dollar at my local grocery store, so they are certainly the cheapest investment! These remind me a little of dolewhip with the pineapple at Disneyworld! My daughter would love this. Like, guzzle it down super fast style! Unfortunately, for me, I hate pineapples like bananas, but I think we discussed this before, haha! This is so perfect for the weather now too because it’s so warm and getting humid here in Texas. I’m definitely going to have to try this out sometime for Olivia. She absolutely LOVES the lemonade milkshake I posted but she LOVES the dolewhip too and I think she would be all giddy over this one too! Running to fridge to see if we have any frozen pineapple!

    Reply
    • Natalie says

      May 11, 2017 at 3:44 pm

      I actually had some ice cube tray envy when I saw yours in the video, not only because I was working on this recipe at the time and could’ve used one but also because its a really fun shape that could double as really cute little candy molds 🙂 We used to have one, no clue what happened to it. But since every freezer has the little dispenser thing now the only time I use it is for frozen recipes. Omg I feel you on the heat!! I just finished a photoshoot and am legit sweating just sitting here typing right now because the oven is on lol. Ha yeah it is totally like dolewhip meets lemonade! I still need to try dolewhip one of these days–Disney its been too long 😀

      Reply
  4. Sara says

    May 11, 2017 at 12:16 pm

    Suuuuch a genius idea! I love lemonade, too, and I have such a sweet tooth that it has GOT to be sweet, so this looks just about perfect to me. Although, the option with “sparkly gold swirls/electric blue bubbles sounds pretty fantastic, too! Seriously though, this would’ve been fun and frosty on it’s own without the coconut milk, but I LOVE that addition, probably so much thicker and creamier. Excited to have this to try now that it’s getting warmer!!

    Reply
    • Natalie says

      May 11, 2017 at 8:49 pm

      Ha we have such similar tastebuds it’s awesome! Right?! After typing that I totally wanted to create the psychedelic swirl/bubble version…although that sounds like an awful lot of work for lemonade lol. Yay for summer sooooon!!

      Reply
  5. Nisha / @rainbowplantlife says

    May 11, 2017 at 8:21 pm

    I can’t wait for it to get warm so I can try this frosty concoction! I love the pairing of turmeric and pineapple – the spiciness of the turmeric perfectly cuts the sweetness of the pineapple. And the creamy coconut milk is the perfect finish for both!

    Reply
    • Natalie says

      May 11, 2017 at 8:47 pm

      I’m not sure what sort of weird coincidence it is that turmeric pairs so well with most yellow fruits, but I totally agree! Mmm yes, coconut milk and it’s creaminess are always welcome in my blender beverages 🙂

      Reply
  6. Demeter | Beaming Baker says

    May 12, 2017 at 8:30 am

    Whatever it is, I want it!!! So did you change your outfit to a wonderfully pink outfit?? And tell me more about this would-be sparkly gold swirled with electric blue bubble lemonade. Could this be a future FoF creation? Perhaps a Galaxy Lemonade?? 😉 Okay, now I have to make a mental note to NEVER offer you limemade, but not lemonade. Lol. I know you’ve made nice with it since, but STILL. Besties don’t like to take risky chances like that. 😉 This frozen pineapple lemonade awesomeness sounds sooooo good. It might as well have sparkly gold swirls and come with an electric blue outfit. Or something. Haha. Love ya! Talk soon. xoxo

    Reply
    • Natalie says

      May 12, 2017 at 7:40 pm

      You can offer me limeade, just expect a NO. But don’t ever blindfold me, tell me it’s lemonade, and sneakily pass me the straw–I would not be a happy citrus-sipping camper😜 Probably smart not to risk it though, plus why waste all those limes when we could make pie with them or something much much better! Ha need to work on my recipe-outfit coordination…I knew I should’ve tried harder to learn to sew😂 Happy weekend eve💜💜

      Reply
  7. Cathleen @ A Taste of Madness says

    May 13, 2017 at 10:03 am

    I just saw this video on your Facebook page, and I needed to check out the recipe!! This looks so good, and I almost have all of the ingredients.

    Reply
    • Natalie says

      May 13, 2017 at 7:52 pm

      Oh that dang “almost” part! Well perhaps after the next grocery trip then, and if you do try it I hope you love it Cathleen 🙂

      Reply
  8. audrey @ unconventional baker says

    May 21, 2017 at 9:30 pm

    hah. I think I only had lemonade for the first time as an adult. As a kid it was always strawberry banana smoothies, a chocolate or vanilla shake, or coke (😝). But I do love the mix of pineapple and lemon juice together and this creamy little drink is calling my name…

    P.S. totally random, but what’s your straw thickness? 🙂

    Reply
    • Natalie says

      May 22, 2017 at 10:38 am

      At first reading your beverage list I was like “whoa little Audrey was so healthy!” But then it kinda took a turn towards the end lol. Omg so I was just comparing glass straw thickness–that one is 9.5 mm thick. Smaller seems to work better in pics 🙂

      Reply
      • audrey @ unconventional baker says

        May 23, 2017 at 12:53 am

        Hmmm… interesting. I just ordered an 8mm a week ago (not for pics, for personal use) and am a little worried it won’t be big enough for smoothies… Thinking I should have gone for the 9.5 instead now 😮

        And lol. Nope, little Audrey was full of candy 😀 but always liked her fruit.

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

White Chocolate Blackberry Donuts

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

The BEST Fluffy Vegan Pancakes (gluten-free!)

The BEST Fluffy Vegan Pancakes (gluten-free!)

Easy Vegan Fudge Brownies

Easy Vegan Fudge Brownies

No-Bake Mini Blueberry Cheesecakes

No-Bake Mini Blueberry Cheesecakes

instagram

Follow @feastingonfruit

DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made this many many times to get it just right, and alas it is PERFECT. Date-sweetened, high protein, and soooooo creamy🍦 Add whatever mix-ins you love (chocolate chips, sprinkles, brownie chunks, cookie dough, m&ms, granola, etc.)

If you don’t have a Ninja Creami, I’ll pop the link to my blender chocolate soft serve recipe in my stories✌️

INGREDIENTS
1 cup (240g) cashew milk (or almond milk)
1/2 cup (120g) canned coconut milk
2 scoops (40g) chocolate protein powder (I use @sproutliving)
2-3 (65g) pitted medjool dates
2 tbsp (12g) cocoa powder
1/8 tsp salt
1/2 tsp vanilla extract
Optional: 1 tbsp (16g) chocolate @sunbutter, peanut butter, or tahini

Blend all the ingredients until smooth. Pour into a Creami container and freeze overnight. Process on the light ice cream setting, it will be powdery at this point. Add a splash of milk (preferably coconut) and re-spin once or twice as needed. Add mix-ins of choice, and process on the mix-in setting. Enjoy!

#ninjacreami #creami #ninjacreamirecipes #dairyfreeicecream
SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/g SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/gf brownies stuffed with a thick layer of @sunbutter [a d] for an insanely decadent brownie experience😋😋

New recipe on my website → @feastingonfruit link in bio!
No-Churn Pistachio Ice Cream💚 A love it or hate No-Churn Pistachio Ice Cream💚 A love it or hate it flavor, but if you love it you will LOVE this recipe! Dairy-free, just 6 ingredients, and creamy as can be thanks to @edwardandsons Let’s Do Organic Heavy Coconut Cream🍨

INGREDIENTS
-1 cups (130g) raw pistachios, shells removed
-2 cans 13.5oz cans @edwardandsons Let’s Do Organic Heavy Coconut Cream
-1/3 cup (105g) maple syrup
-1 tsp vanilla extract
-1 tsp almond extract
-1/2 tsp salt
-Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color

INSTRUCTIONS
Shake the coconut cream cans and pour the entire contents into a medium saucepan. Add pistachios, maple syrup, and salt. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften. Remove from heat, stir in the extracts, cool 10 minutes. Blend until very smooth.

Pour into a silicone ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.

Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve. Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.

If you have an ice cream maker: cool the mixture 1-2 hours after blending, then churn for 30-45 minutes

If you have a Ninja Creami: cool the mixture for 30 minutes, then pour into Creami containers and freeze overnight. Then process on the ice cream setting. If it comes out powdery, add a splash of coconut milk and re-spin 1 to 2 times

#dairyfreeicecream #pistachioicecream #veganicecream #nochurnicecream
Perfect VEGAN and PALEO chocolate cupcakes! With j Perfect VEGAN and PALEO chocolate cupcakes! With just 8 ingredients, TWO forms of chocolate, and a soft rich crumb🍫🧁 

Shown here with a basic dairy-free buttercream on top, but I linked to an easy chocolate coconut cream frosting in my stories!

INGREDIENTS
-1/2 cup (90g) dark chocolate chips
-3/4 cup (105g) coconut sugar
-1 1/4 cup (300g) almond milk
-1 tbsp apple cider vinegar
-1 1/4 cup (160g) cassava flour
-1/2 cup (50g) cocoa powder
-1 tsp baking soda
-1/2 tsp salt

INSTRUCTIONS
Melt the chocolate with the almond milk. Stir until smooth. Whisk in the coconut sugar and apple cider vinegar. Add the rest of the cupcake ingredients and mix. Spoon into a cupcake pan with paper liners, filling each ¾ of the way. Bake for 25 minutes at 350ºF. Cool completely before frosting.

#veganpaleo #chocolatecupcakes #vegancupcakes #healthybaking
Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy, chewy, easy, chocolate chip, chocolate dipped, granola bars!

INGREDIENTS
-4 cups (120g) crispy rice cereal
-2 cups (160g) quick oats
-2 14oz cans sweetened condensed coconut milk
-1/2 tsp salt
-3/4 cup (120g) mini chocolate chips
-1/2 cup (80g) chocolate chips, melted

Combine cereal, oats, and salt in a large bowl. In a small saucepan, heat the sweetened condensed coconut milk to a simmer. Simmer and whisk until smooth and visibly thickened (8-10 minutes). Pour on top of the dry ingredients and mix until evenly coated. Set aside to cool about 10-15 minutes (IMPORTANT so you don’t melt the chocolate chips!)

Preheat the oven to 250°F. Fold in mini chocolate chips. Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly. Bake 1 hour at 250°F. Cool, then chill 4 hours (makes them easier to slice/coat). Lift out of the pan, slice into 10 bars.

Dip the bottom of each bar in melted chocolate, then place on wax paper to set. Drizzle the tops with more melted chocolate. Chill until chocolate is set.

#granolabars #homemadesnacks #chocolatechip #veganglutenfreerecipes
Working on another homemade ice cream recipe today Working on another homemade ice cream recipe today, but in the meantime…THIS drizzle moment😍

Chocolate meets no-churn PB CHOCOLATE CHIP COOKIE SOFT SERVE🍪🍦

INGREDIENTS (3-4 servings)
-1 15oz can full-fat coconut milk
-1 cup (250g) peanut butter (or another nut/seed butter)
-1/4 cup (80g) maple syrup
-1 tsp vanilla extract
-1/2 tsp salt
-1 bag @emmysorganics Chocolate Chip Coconut Cookies

Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

#nochurnicecream #dairyfreerecipes #softserve #veganrecipes #peanutbutterlover
EASY LINZER FLOWERS🌸 Perfect last minute baking EASY LINZER FLOWERS🌸 Perfect last minute baking for a mama you appreciate, or just a springy sweet treat for yourself too. With a raspberry pomegranate filling that is the perfect tart-sweet balance to these buttery cookies❤️

INGREDIENTS
-1/2 cup (113g) dairy-free butter, softened
-1/2 cup (110g) cane sugar
-2 tsps vanilla extract
-1 1/2 cups (180g) gluten-free or all-purpose flour
-3/4 cup (84g) almond flour
-Zest of one lemon
-1/4 tsp salt
-1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
-Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting

In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

Gently knead the dough into a ball. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness. Preheat the oven to 350°F. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out. Carefully transfer cookies to a baking sheet lined with parchment paper. Bake 9-10 minutes, until golden brown around the edges. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely. 

Flip over the solid cookies, and place a teaspoon of fruit spread on the center of each. Top with the cut-out cookies. Dust with powdered sugar before serving.

#linzercookies #veganglutenfreerecipes #vegancookies
Homemade biscuits seem too complicated? Bake these Homemade biscuits seem too complicated? Bake these vegan strawberry shortcake MUFFINS instead🍓🍓 Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened with @ndmedjooldates [a d] too!

New recipe on my site → @feastingonfruit link in bio!

#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue