Coconut Milk Smoothie
Thick, naturally sweet, and impossibly creamy without a drop of dairy, this coconut milk smoothie comes together in under five minutes using just a handful of ingredients you likely already have on hand. Canned full-fat coconut milk brings a rich, velvety body that carton coconut milk simply cannot match.
Equipment
- High-powered blender - Vitamix, Ninja, or similar
- Measuring cups
- Measuring spoons
- Tall glass or mason jar - For serving
- Small skillet - Optional, for toasting coconut flakes
- Spatula or spoon - For scraping down the blender
Ingredients
- 1 cup full-fat canned coconut milk - 240 ml, well shaken
- 1 large frozen banana - about 120 g or 4 oz
- 1 cup frozen mixed berries - 150 g or 5.3 oz, strawberries, blueberries, raspberries
- 1 tablespoon honey or maple syrup - adjust to taste
- 0.5 teaspoon pure vanilla extract
- 2 tablespoons unsweetened shredded coconut flakes - optional, for blending or topping
- 1 pinch sea salt - enhances sweetness
For Topping (Optional)
- toasted coconut flakes - optional
- fresh berries - optional
- honey - optional, for drizzling
Instructions
- Peel a ripe banana with brown spots, break it into pieces, and freeze in a single layer on parchment paper for at least 2 hours or overnight.
- Shake the can of full-fat coconut milk vigorously for 15-20 seconds before opening to ensure the fat and liquid are fully combined.
- If using toasted coconut as a topping, toast 2-3 tablespoons of shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden and fragrant, then set aside.
- Pour the coconut milk into the blender first, then add the frozen banana, frozen mixed berries, honey, vanilla extract, sea salt, and optional shredded coconut.
- Start blending on low speed for 10-15 seconds to break up frozen pieces, then increase to high speed and blend for 30-45 seconds until completely smooth. Scrape down sides if needed.
- Taste and adjust sweetness with additional honey if desired, blending for 5 more seconds to incorporate.
- Pour into a tall glass or mason jar, top with toasted coconut flakes, fresh berries, and a drizzle of honey, then serve immediately.
Notes
- For the creamiest texture, full-fat canned coconut milk is essential. Lite coconut milk has a higher water content and will produce a noticeably thinner smoothie.
- Frozen banana is non-negotiable for the right consistency. Fresh banana will make a thin, watery smoothie rather than thick and creamy.
- If your blender struggles with frozen fruit, let the frozen banana sit at room temperature for 2-3 minutes before blending.
- Maple syrup or agave nectar can replace honey for a fully vegan version.
- To make this a smoothie bowl, reduce the coconut milk by 2-3 tablespoons for a thicker consistency.
- Store leftover smoothie in an airtight jar in the refrigerator for up to 24 hours. Separation is normal; shake or stir well before drinking.
- For meal prep, portion the frozen banana and berries into individual freezer bags. When ready to blend, just add coconut milk and sweetener.
- Do not refreeze a smoothie that has already been blended and thawed, as this significantly affects texture.
- Add a handful of fresh baby spinach for extra nutrients without noticeably changing the flavor.
- For a protein boost, add one scoop of unflavored or vanilla protein powder.