Place the coconut flakes in a dry skillet over low to medium-low heat. Toast, stirring often, for 3–5 minutes, until lightly golden and fragrant, then remove immediately to a plate and cool. Coconut can go from golden to burnt very quickly — once you see light brown edges, take it off the heat. That speed is exactly why constant stirring and immediate removal matter here, since the thin flakes carry almost no reserve between visibly golden and bitter.

If the bananas aren't frozen, slice them and use them cold, and make sure the coconut milk, Greek yogurt, and coconut cream are all cold as well. If a thicker smoothie is the goal, chill the serving glasses for 10–15 minutes before filling. Frozen fruit plus cold dairy and liquid is what gives this smoothie a thick tropical body without needing too much ice, which can dilute the flavour. That combination matters because ice is the one thickening option here that actively works against the pineapple and coconut flavour the rest of the recipe is built to showcase.

Add to a blender in this order: coconut milk, Greek yogurt, coconut cream, vanilla protein powder, honey or maple syrup, vanilla extract, lime juice if using, a pinch of salt, bananas, and frozen pineapple. Blend until smooth, thick, and creamy. If the blender struggles, stop and scrape down the sides, then blend again, adding a small splash of extra coconut milk only if needed. Add the liquid first and the frozen fruit last — this helps the blender circulate properly and prevents the protein powder from clumping around the blades. That order matters especially here, since protein powder is exactly the kind of dry ingredient that clings to a dry or under-liquid blade assembly rather than dispersing evenly.

Check the consistency — the finished smoothie should be thick, creamy, cold, and pourable, but not thin. If it's too thick, add coconut milk, 1–2 tablespoons at a time; if it's too thin, add a few more frozen pineapple chunks or a little extra Greek yogurt; if it's not cold enough, blend in a few ice cubes. The smoothie should taste clearly of pineapple first, then rich coconut, with enough sweetness to feel dessert-like but still fresh. That order of flavours is exactly what keeps this reading as a piña colada rather than a generic tropical smoothie, since pineapple needs to lead rather than disappear behind the coconut's own richness.

Divide the smoothie among 4 glasses, about 250ml each. Top each serving with a small swirl of coconut cream, a few pineapple chunks, and a sprinkle of toasted coconut flakes, then serve immediately. That immediate serving protects the toasted coconut's crunch and the smoothie's own cold thickness, both of which soften within minutes once the finished drink sits out.