Coconut Smoothie
This Coconut Smoothie is thick, velvety, and packed with tropical flavor. Made with creamy full-fat coconut milk, frozen banana, pineapple, and mango, it comes together in under five minutes for a nourishing breakfast or satisfying snack.
Equipment
- High-powered blender - Vitamix, Ninja, or Blendtec recommended for smoothest results
- Measuring cups and spoons
- Can opener
- Knife and cutting board - For prepping fresh banana before freezing
- Tall serving glasses - 16 oz capacity recommended
- Straw - Wide-mouth straw recommended for thick smoothies
- Spatula or tamper - For scraping down the blender jar
- Baking sheet - (optional) For freezing banana slices
- Parchment paper - (optional) For freezing banana slices
- Zip-top freezer bag - (optional) For storing frozen banana
- Ice cube trays - (optional) For freezing leftover smoothie
Ingredients
- 1 cup full-fat canned coconut milk - 240ml, shaken well before opening
- 1 large frozen banana - about 120g, peeled and sliced before freezing
- 1 cup frozen pineapple chunks - 150g
- 1/2 cup frozen mango chunks - 75g
- 1 tablespoon honey or maple syrup - 15ml, optional, adjust to taste
- 1/2 teaspoon vanilla extract
- 1/4 cup water - 60ml, or additional coconut milk, to help blending
- 2 tablespoons unsweetened toasted coconut flakes - 10g, for garnish, optional
- fine sea salt - pinch, enhances and balances sweetness
Instructions
- Freeze the banana in advance: peel, slice into 1-inch rounds, and freeze on a parchment-lined baking sheet for at least 4 hours until solid. Transfer to a freezer bag for easy access.
- Shake the can of coconut milk vigorously for 30 seconds. If separated after shaking, open and stir the cream and liquid together until fully combined. Measure out 1 cup.
- Add liquid ingredients to the blender first: coconut milk, water, vanilla extract, honey or maple syrup, and a pinch of salt. Top with frozen mango, pineapple, and finally the frozen banana slices.
- Secure the lid, start on low speed, and gradually increase to high over 10 seconds. Blend for 45 to 60 seconds until completely smooth. Scrape down the sides if needed and continue blending.
- Taste and adjust sweetness if needed, then check consistency. Add more liquid by the tablespoon to thin, or add extra frozen fruit to thicken. Blend briefly after any adjustments.
- Pour immediately into tall serving glasses. Garnish with toasted coconut flakes and serve with a wide straw. Enjoy right away for the best texture.
Notes
- Use only full-fat canned coconut milk for the creamiest results – light coconut milk will produce a thinner, icier smoothie.
- Frozen banana is essential for thick, creamy texture. A fresh banana will make the smoothie thin and foamy.
- Always add liquids to the blender first, then frozen fruit on top to help the blades pull everything down efficiently.
- Add liquid sparingly – it's easier to thin a thick smoothie than to thicken a runny one.
- If the smoothie is too thick, add water or extra coconut milk one tablespoon at a time and blend again.
- For a thicker smoothie, add more frozen banana, 1/4 of an avocado, or reduce the liquid slightly.
- Store leftovers in an airtight jar in the refrigerator for up to 24 hours – stir well before drinking as separation is normal.
- Freeze leftover smoothie in ice cube trays and blend with a splash of coconut milk for an instant smoothie.
- Prep smoothie packs by portioning frozen fruit into freezer bags. When ready, dump into the blender with liquid ingredients and blend.
- Sweetness varies depending on fruit ripeness – always taste and adjust honey or maple syrup before serving.