Coconut Milk Smoothie
This coconut milk smoothie is thick, creamy, and bursting with tropical flavor, blending frozen banana, pineapple, and mango with rich coconut milk for a dairy free treat ready in 10 minutes.
Equipment
- Measuring cups and spoons
- Rubber spatula
- Glass smoothie tumblers
- Reusable straws - (optional)
- Freezer-safe bags or containers - (optional) for pre-portioning fruit
- Baking sheet - (optional) for freezing fruit pieces individually
- Parchment paper - (optional) for lining baking sheet when freezing fruit
Ingredients
- 1 cup full fat coconut milk - 240ml, canned, well shaken
- 1 frozen banana - medium, sliced before freezing
- 1 cup frozen pineapple chunks - 165g
- 1/2 cup frozen mango chunks - 75g
- 1 tbsp honey or maple syrup - optional, add if fruit isn't ripe enough or for a sweeter smoothie
- 1/2 tsp pure vanilla extract - optional
- 2 ice cubes - optional, 2 to 4 cubes, only if you want an extra thick, frosty texture
For Topping
- 2 tbsp unsweetened shredded coconut - optional, for garnish
Instructions
- Slice the banana into coins and cut the pineapple into chunks if not already frozen. Spread on a parchment lined baking sheet and freeze for at least 2 hours, until completely solid.
- Shake the can of coconut milk vigorously, then stir to recombine. Measure 1 cup and pour it into the blender jar first.
- Add the frozen banana, pineapple, and mango to the blender on top of the coconut milk.
- Drizzle in honey or maple syrup and vanilla extract if using. Skip both if your fruit is very ripe.
- Blend on low for 10 seconds, then increase to high speed for 30 to 45 seconds until completely smooth. Scrape down the sides and blend again if needed.
- Add a splash more coconut milk if too thick, or add ice cubes for an extra frosty texture and blend again.
- Pour into two tall glasses, top with shredded coconut if desired, and serve immediately with a straw.
Notes
- Always freeze your banana ahead of time for the thickest, creamiest texture.
- Shake the coconut milk can well before measuring, since the cream separates during storage.
- Add the liquid to the blender before the frozen fruit so the blades engage properly.
- Carton coconut milk can be used instead of canned, but the smoothie will be noticeably thinner.
- For a vegan version, use maple syrup instead of honey.
- Add a scoop of vanilla or unflavored protein powder for a post workout boost.
- Store leftovers in an airtight container in the fridge for up to 24 hours; shake well before drinking again.
- Pre-portion frozen fruit into freezer bags for faster smoothie assembly on busy mornings.
- Do not freeze the finished blended smoothie, as it turns grainy once thawed.
- Swap the pineapple and mango for frozen mixed berries for a tangier variation.
Nutrition
Serving: 1SmoothieCalories: 285kcalCarbohydrates: 30gProtein: 2gFat: 19gSaturated Fat: 16gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.8gSodium: 15mgPotassium: 420mgFiber: 3gSugar: 21gVitamin A: 6IUVitamin C: 45mgCalcium: 3mgIron: 8mg
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