How to Pack a Smoothie for Lunch | Coconut Pie Smoothie Recipe

Have you wondered how people pack a smoothie in a school lunch? Today I am going to show you how I do that and share with you one of my favorite smoothie recipes, the Coconut Pie Smoothie. Watch how it’s done step-by-step in the video below.

I’ve partnered with Thai Kitchen to share the Coconut Pie Smoothie from my cookbook The Best Homemade Kids’ Lunches on the PlanetThe final chapters are filled with my family’s favorite smoothies, dips, snacks, and treats. It is by far, one of my favorite sections in the cookbook.

image: two glasses filled with a white smoothie with coconut shavings on top

My youngest son is nearly dairy free. We introduced coconut milk into his diet when he was 11 moths old and never looked back. For him, taking him off dairy and switching to full fat coconut milk, was the best nutritional decision (you can read his journey here).

image: Step one in the smoothie making process - adding coconut shavings, coconut milk, banana and other ingredients to the blender.

There are many health benefits to real coconut products, milk being one of them. It’s a staple in Gabriel’s diet as a good fat source. From a nutritional perspective, it’s an excellent choice. It’s high in saturated fatty acids and medium-chain triglycerides (MCT), which are both easily burned as fuel by the body. MCTs are particularly beneficial in that they don’t require bile acids for digestion, and they’re directly sent to the liver via the portal vein (all good things). He is the only one in the family who doesn’t take an MCT supplement.

Both Gabriel and I love the creaminess of the texture and it really tastes and feels like you are having dessert! We often drink this smoothie for breakfast or I send it to daycare as an afternoon snack.

Packing a smoothie in a school lunch (or his daycare lunch bag) isn’t difficult. Check out the video below where I show you step by step how I do it. Also, the smoothie jars can be found here.

One of the awesome things about using coconut milk for our smoothies is that unlike juice or low fat milk it doesn’t separate as much. It also gives your smoothie a creamy delicious consistency that it’s hard to turn down! For my family I use the full fat coconut milk version; of course, you can always use Thai Kitchen’s Lite Coconut Milk (either regular or organic) if you prefer a lighter version.

side by side images - left image: in-process making a coconut smoothie. Right image: two full glasses of a coconut smoothie

Once you try this recipe, I promise your entire family will ask for more! Good thing you can make smoothies ahead of time and keep them in the freezer.

Prepping tasty favorites like this ahead of time is one of my top secrets to success when eating clean foods with my family.

While I don’t stress about every last thing that goes into my kids’ mouths, we have eliminated processed foods together for 30 days at a time, a few times now! And I don’t have to twist anyone’s arm to do it, because I make sure the recipes I use and the foods I serve include favorites like this smoothie, clean pancakes and so many more recipes my kids actually love!

Check out my full, family-friendly clean eating program here!

And if you want a sneak peek at the recipes included in the program, I’ve got you covered. Grab a free sample of the Family KickStart Program here.

image: closeup shot of two glasses full of coconut smoothie. Lightly toasted coconut shavings on top of each smoothie.

Coconut Pie Smoothie & How to Pack a Smoothie in a School Lunch {video}

Coconut Pie Smoothie Recipe - Dairy Free and delicious. Plus, how to pack a smoothie in a school lunch and how to pack smoothies ahead of time

Rich, creamy coconut smoothie with just the right amount of sweetness! 

  • Author: Laura Fuentes
  • Prep Time: 3 minutes
  • Total Time: 3 minutes
  • Yield: 4 smoothies 1x
  • Category: Drinks


  • 3 bananas
  • 1/4 cup (65 g) cashew butter (or any nut or non-nut)*
  • 1 13 ounce can Thai Kitchen Coconut Milk (1 1/2 cups/355 ml)
  • 1/2 cup (40 g) coconut flakes
  • 1 teaspoon (5 ml) vanilla extract
  • 1/2 cup ice (120 ml)


  1. In a blender, combine bananas, cashew butter, coconut milk, coconut flakes, vanilla, and ice.
  2. Blend well. Add ice and blend. If it’s too thick, add more coconut milk or water.


In the video I use almond butter since it’s a less expensive alternative. If you have a high powered blender, you can use raw cashews as well.


  • Serving Size: 1 cup
  • Calories: 284
  • Sugar: 10.8g
  • Sodium: 10.6mg
  • Fat: 20.2g
  • Saturated Fat: 12.3g
  • Carbohydrates: 26.2g
  • Fiber: 2.6g
  • Protein: 4.9g
  • Cholesterol: 0mg

Disclosure: This post was created as part of my partnership with Thai Kitchen Coconut Milk. The recipe, process, and opinions are my own.

24 thoughts on “How to Pack a Smoothie for Lunch | Coconut Pie Smoothie Recipe”

  1. yogabug says:

    This looks great! What kind of cups do you use and are they leakproof?

    1. Laura Fuentes says:

      I use these and yes they are leakproof.

  2. Ann says:

    Looks great! Is the coconut in the recipe Sweetened or unsweetened?

    1. Laura Fuentes says:

      I use unsweetened.

  3. Ann says:

    Thanks for the reply!

  4. Nina says:

    Could I use raw cashews instead? Butter is a little pricier and I have a Vitamix… Thoughts?

    1. Laura Fuentes says:

      Nina, yes. you can!

  5. Juliana says:

    Is the butter mandatory in this recipe? Is there a healthy non dairy alternative? It’s a bit hard to find cashew butter where we are

    1. Laura Fuentes says:

      Juliana, use peanut butter or almond butter.

  6. Lynn says:

    Can you use peanut butter?

    1. Laura Fuentes says:

      Of course! Enjoy.

  7. Crystal says:

    Can’t wait to taste this one! If I use raw cashews do I substitute it for equal amount – 1/4 cup raw cashews? Thanks!

    1. Laura Fuentes says:

      I use about the same amount as well. somewhere between 1/4 – 1/3 cup. Enjoy!

  8. grace says:

    thank you for this yummy recipe …. except we couldn’t use it for my son. Apparently he has banana allergy .. super bummer. Hope to see more healthy recipes (lunch for school especially) that doesn’t involve banana or peanut … thank you so much!

    1. Laura Fuentes says:

      Oh man! more recipes are coming your way. Don’t worry!

  9. Collette. Seders says:

    This looks amazing. I would really like to try it. Is there a nut free alternative to the almond or cashew butter? We have allergies to tree nuts, and our schools are also peanut free because of allergies.

    1. Laura Fuentes says:

      You can purchase soy butter or sunflower seed butter if you can tolerate them. Enjoy!

  10. Melody says:

    I made a batch of these last night and enjoyed one today at lunch. I just wanted to tell you how delicious it was! I used peanut butter as my nut butter, and I was worried that it might taste too peanut-y to taste like coconut pie. I am glad to say that I was wrong. Thanks for the recipe; I look forward to more.

    1. Laura Fuentes says:

      Awesome! I’m thrilled you were able to enjoy it. More to come for sure.

  11. Jill says:

    Can you use cow or almond milk or does it need to be coconut. Or is the coconut milk something diff. then what’s found next to the almond and soy? Thanks

    1. Laura Fuentes says:

      Yes, you can absolutely use another “milk”… it just won’t taste like coconut pie 😉

  12. Ashlyn says:

    OMG! Yummy! my daughter will love this.

  13. Rachel says:

    Delicious!!! Thanks for the great recipe. I added a handful of spinach as well. It was so good!

    1. Laura Fuentes says:

      great idea!!

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