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Probiotic Piña Colada Kombucha

  • Total Time: 5 minutes
  • Yield: 2 Servings 1x


Replacing rum with kombucha makes for a healthy mocktail filled with probiotics to be enjoyed on hot summer days (or any day). The acidity of the kombucha pairs nicely with the sweetness of the pineapple and coconut flavors.


  • 2 cups frozen pineapple chunks
  • 6 oz black tea kombucha
  • 1 cup coconut milk
  • 1 slice of pineapple to garnish (optional)


  1. Combine the pineapple chunks and kombucha in a blender.
  2. Blend for about 10 seconds.
  3. Add the coconut milk to the blender.
  4. Blend for another 10 seconds or until smooth.
  5. Pour into a cup and garnish with a slice of pineapple (and maybe a little umbrella if you’re feeling festive!).
  6. Enjoy immediately!


If you prefer white or green tea kombucha, you can use either of these instead of black tea kombucha.

If you prefer to use fresh pineapple, you must choose a good, ripe pineapple, cut it into chunks, and blend it with ice to give it its frothy texture and make it cold.

If you want to make it a cocktail, add a shot of rum in step 3 and enjoy!

  • Cook Time: 5 minutes