Lassi is a traditional Indian yoghurt drink that is loved for its cooling and soothing qualities, especially during the warmer months. While the classic mango version is already a favourite, pineapple brings a slightly tangier and more tropical flavour that makes the drink feel both familiar and new. This pineapple lassi is smooth, lightly spiced and just sweet enough to make it feel like a treat while still keeping it wholesome. It is full of natural probiotics from the yoghurt and vitamin C from the pineapple, making it not only refreshing but also good for digestion and hydration. Use ripe pineapples that are golden, juicy and fragrant, a ripe pineapple will have a sweet aroma at the bottom and yield slightly to pressure when pressed.
Step 1: Prepare the fresh pineapple pulp
Start by peeling and chopping one cup of ripe pineapple into small pieces. Add the chunks to a blender with a few spoons of cold water and blend until smooth. Strain this puree if needed to remove the fibres, or keep it slightly chunky if you prefer more texture in your lassi. You should be left with a vibrant golden pulp that smells sweet and sharp. If the pineapple is too tart, add a spoon of honey or jaggery to balance the flavour.
Step 2: Blend with chilled yoghurt
To the blender, add one cup of thick chilled curd or plain yoghurt. Use fresh, unsweetened curd for the most authentic and natural taste. If your yoghurt is too sour, you can add a small spoon of cream or milk to soften the flavour. Blend the yoghurt with the pineapple pulp until smooth and creamy. The mix should be light yellow and slightly frothy at the top. You can add a splash of cold milk if the texture is too thick.
Step 3: Add flavour and a pinch of spice
Now bring the lassi to life with a few gentle flavours. Add a pinch of cardamom powder for warmth, and a small pinch of salt to enhance the sweetness of the fruit. Blend again for just a few seconds to combine everything evenly. You can also add a few ice cubes at this stage if you prefer a more chilled drink, or skip the ice and keep it thick and creamy.
Step 4: Chill and rest before serving
Pour the blended pineapple lassi into a jug and let it rest in the fridge for ten to fifteen minutes. This helps the flavours settle and makes the drink more cooling. If you used ice cubes in the blend, the texture may become slightly thinner as it chills, which works well if you plan to pour it into glasses right away. You can also make it a few hours in advance and stir before serving.
Step 5: Serve with garnish and enjoy
Pour the chilled pineapple lassi into serving glasses. Garnish with a small pinch of cardamom powder, a few strands of saffron or chopped pistachios for a festive touch. A slice of pineapple or a mint leaf on the rim adds visual appeal. Serve immediately with a spoon or straw and enjoy the creamy balance of fruit and yoghurt in every sip. It makes a perfect midmorning drink or post lunch cooler.
Pineapple lassi is a simple yet elegant way to bring tropical flavour into a traditional Indian favourite. Creamy, tangy and naturally sweet, it offers the comfort of yoghurt with the bright energy of fresh fruit. Whether you are cooling off on a summer day or looking for a fun drink that bridges cultures and tastes, this five step pineapple lassi recipe delivers satisfaction with every creamy sip.