Coconut Smoothie
This coconut smoothie recipe blends coconut milk with frozen banana, pineapple, and a splash of coconut water for a thick, tropical drink you can make in under ten minutes.
Equipment
- High-speed blender - A powerful blender is important since coconut cream and frozen fruit can strain a weak motor.
- Measuring cups and spoons
- Cutting board and sharp knife - For slicing banana before freezing.
- Coconut opening tool - (optional) - only needed if using a fresh coconut instead of canned.
- Glass smoothie jars or cups with lids - For serving or storing extras.
- Rubber spatula - To scrape down the sides of the blender.
Ingredients
- 1 cup canned coconut milk - 240 ml, full-fat for the creamiest texture
- 1/4 cup coconut cream - 60 ml, for extra richness
- 1/2 cup coconut water - 120 ml, to thin the smoothie to a drinkable consistency
- 1 large frozen banana - sliced before freezing
- 1 cup frozen pineapple chunks - 150 g
- 2 tablespoons unsweetened shredded coconut - 10 g, plus more for garnish
- 1/4 cup plain Greek yogurt - 60 g, optional, for extra protein and tang
- 1 tablespoon honey or maple syrup - optional, only if you want it sweeter
- 1/2 teaspoon vanilla extract
- 1 tablespoon chia seeds - optional, for texture and fiber
- 4 to 6 ice cubes - more or less depending on how thick you like it
Instructions
- Slice the banana into rounds before freezing and measure out the frozen pineapple chunks.
- Add the coconut milk, coconut water, and coconut cream to the blender first to help blades catch the frozen fruit.
- Add the frozen banana, frozen pineapple, shredded coconut, Greek yogurt (if using), chia seeds (if using), and vanilla extract.
- Start on low speed for 10 seconds, then increase to high and blend for 45-60 seconds until completely smooth, scraping down the sides as needed.
- If too thick, add more coconut water 2 tablespoons at a time. If too thin, add 3-4 ice cubes and blend again.
- Taste and add honey or maple syrup 1 teaspoon at a time if desired.
- Pour into two glasses, garnish with a pinch of shredded coconut, and serve immediately.
Notes
- For the thickest, creamiest texture, use full-fat coconut milk instead of lite.
- Freeze your banana ahead of time instead of using fresh — this is what gives the smoothie its milkshake-like thickness.
- Shake the can of coconut milk well before opening, or stir it if the cream has separated.
- Toast the shredded coconut garnish in a dry pan for 2 minutes to bring out a nuttier flavor.
- Let frozen fruit sit at room temperature for 5 minutes before blending if your blender struggles with it.
- Blend the liquids and coconut cream together for a few seconds first if your blender tends to struggle — this helps break down the fat before it hits the frozen chunks.
- Store leftover smoothie in an airtight jar in the refrigerator for up to 24 hours. Shake or stir before drinking, as it may separate.
- Freeze extra smoothie in an ice cube tray, then blend the frozen cubes with a splash of coconut water later for a quick refresh.
- This smoothie is best served cold — do not heat it, as it will break down the texture and separate the fats.
- Prep smoothie packs by freezing the fruit and measuring the dry ingredients into bags ahead of time for even faster mornings.
Nutrition
Serving: 1SmoothieCalories: 310kcalCarbohydrates: 28gProtein: 5gFat: 21gSaturated Fat: 18gSodium: 35mgFiber: 4gSugar: 18g
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