Prepare the pineapple by trimming the ends and peeling it. Cut into quarters lengthwise. Trim the inner core on each slice and chop slices into pieces.
Add pineapple, limes, coconut milk, almond milk, maple syrup and protein powder to the jug of a blender. Process for 1-2 minutes until smooth.
Fill 2-3, 325ml capacity lidded glass jars and store in the fridge for up to 3 days.
*Protein Powder – You can use plant or non-vegan protein. Make sure it is either unflavoured or vanilla flavoured to retain that beautiful Pina Colada taste. The protein powder besides adding a good dose of protein to the smoothie also helps thicken it up.You can additionally add a tablespoon of instant oats or hemp seeds to the smoothie before blending.Using fresh pineapple produces a lot of froth and foam. Stir the smoothie vigorously with a long spoon to remove the air bubbles and allow to rest for 30 minutes before bottling. Alternatively, you can bottle straight away but will eventually end up with a gap in your bottle as the foam subsides.Frozen pineapple or canned pineapple can be used instead of fresh pineapple. You will need 3 cups frozen pineapple or 2 X 430g cans of pineapple rings (drained).The smoothie will split while it is in the jars. This is fine and completely normal. This is because of the pineapple not being dense enough and having a high water content. Just give the jar a good shake and you are good to go.