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Creamy Coconut Milk Smoothie

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When you want a thick smoothie that will keep you full for a while, this coconut milk smoothie recipe is exactly what you’ve been looking for.

It’s perfect for after a workout or even as a meal replacement since it’s packed with nutrition and you can add more protein for recovery.

two glasses of coconut milk smoothies

Are Coconut Milk Smoothies Healthy?

While coconut milk is not a low-calorie food, it does contain some nutritional benefits worth mentioning, including but not limited to being a good source of vitamins and minerals, such as iron, copper, magnesium, selenium, and manganese. 

Smoothies made with canned, full-fat coconut milk are higher in fat than smoothies made with other dairy-free alternatives, such as almond milk. However, there are benefits to adding healthy fats into one’s diet in moderation.

While this smoothie might not be a low-calorie smoothie, it’s perfect as a meal replacement, post-workout snack, or for people who need to add calories to their day in a healthy way. 

coconut milk smoothie ingredients

Ingredients

Before you print the recipe below, make sure to check your kitchen for these ingredients to make this coconut milk smoothie:

  • Bananas: you’ll need 2 large or 3 medium bananas for 4 servings. If using frozen bananas, omit the ice.
  • Cashew or peanut butter: adds a rich texture to this recipe.
  • Canned coconut milk: the base for this recipe. To reduce the fat content, you can use light, canned coconut milk.
  • Unsweetened coconut flakes: add coconut flavor and fiber.
  • Vanilla extract: makes it taste like dessert.
  • Ice: to chill it and thicken it.
overhead view of coconut milk smoothie ingredients in a blender before blending

How to Make a Coconut Milk Smoothie

After a quick ingredient scan and realizing you’ve got what you need to make this coconut milk smoothie, head over to your blender and:

  1. Fill the jar
    Measure out your ingredients into the blender jar.
  2. Blend
    Slowly begin to blend the ingredients until smooth. Add additional liquid if needed.
  3. Serve
    Serve this smoothie immediately and save any leftovers for later. Notes on this below.

Is Coconut Milk or Water Better for Smoothies

Coconut milk is great for making smoothies thicker, giving smoothies a creamy taste, and providing healthy fats to the nutritional value of the recipe. Coconut water, while it has hydrating properties and some minerals, will only add liquid to the recipe as well as coconut taste.

If you’re looking to get that coconut taste without the calories or fat, coconut water or refrigerated coconut milk (a watered-down version) might be better. If you need the added nutritional benefits, including calories and fat, use canned coconut.

overhead view of two coconut milk smoothies topped with coconut shavings

How to Save Smoothie Leftovers

Coconut smoothie leftovers can be kept in the blender jar, in the refrigerator, for up to 2 days. When ready to use, give it a quick pulse or two to re-blend the ingredients, or add a couple of ice cubes, to chill it and thicken it further.

You can also freezer smoothie leftovers in single-serve, freezer-safe cups and enjoy them later by partially thawing and re-blending a little.

How to Pack a Smoothie for Lunch

To pack a smoothie for lunch, you can pour it into an insulated drink container or a thermos, both are made of several layers of stainless steel and can keep drinks cold anywhere between 5 and 12 hours, depending on the brand.

Smoothies are terrific additions to school lunches that add both nutrition and keep kids full for later. Learn all the ins and outs of how to pack a smoothie for lunch in the video below.

Print

Best Coconut Milk Smoothie Recipe

a glass of coconut milk smoothie
Print Recipe
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★★★★★

5 from 1 reviews

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

  • Author: Laura Fuentes
  • Prep Time: 5 minutes
  • Total Time: 3 minutes
  • Yield: 4
  • Category: Drinks
  • Method: Blender

Ingredients

  • 3 bananas
  • 2 tablespoons cashew or peanut butter
  • 1 13-ounce can of coconut Milk 
  • ½ cup unsweetened coconut flakes
  • 1 teaspoon vanilla extract
  • ½ cup ice

Instructions

  1. In a blender, combine bananas, cashew or peanut butter, coconut milk, coconut flakes, vanilla, and ice.
  2. Blend well. If it’s too thick, add a little water to thin it out.

Equipment

Blendtec (with my discount)

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Clean Treats Cookbook

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Notes

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.

Nutrition

  • Serving Size: 1 cup
  • Calories: 291
  • Sugar: 12.3 g
  • Sodium: 44.9 mg
  • Fat: 21.5 g
  • Saturated Fat: 16.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 25.7 g
  • Fiber: 3.7 g
  • Protein: 4.4 g
  • Cholesterol: 0 mg

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Rachel

    January 22, 2016 at 11:57 am

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

    ★★★★★

    Reply
    • Laura Fuentes

      January 22, 2016 at 3:35 pm

      great idea!!

      Reply
  2. Ashlyn

    November 03, 2015 at 8:45 am

    OMG! Yummy! my daughter will love this.

    Reply
  3. Jill

    November 02, 2014 at 10:13 pm

    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

    Reply
    • Laura Fuentes

      November 03, 2014 at 9:30 am

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

      Reply
  4. Melody

    October 09, 2014 at 12:39 pm

    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.

    Reply
    • Laura Fuentes

      October 09, 2014 at 5:38 pm

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

      Reply
  5. Collette. Seders

    October 02, 2014 at 12:39 pm

    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.

    Reply
    • Laura Fuentes

      October 03, 2014 at 3:26 am

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

      Reply
  6. grace

    October 01, 2014 at 11:35 am

    Laura,
    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!

    Reply
    • Laura Fuentes

      October 02, 2014 at 10:46 am

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

      Reply
  7. Crystal

    September 30, 2014 at 2:01 pm

    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!

    Reply
    • Laura Fuentes

      September 30, 2014 at 4:57 pm

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

      Reply
  8. Lynn

    September 30, 2014 at 8:11 am

    Can you use peanut butter?

    Reply
    • Laura Fuentes

      September 30, 2014 at 4:57 pm

      Of course! Enjoy.

      Reply
  9. Juliana

    September 29, 2014 at 11:24 pm

    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

    Reply
    • Laura Fuentes

      September 30, 2014 at 2:22 am

      Juliana, use peanut butter or almond butter.

      Reply
  10. Nina

    September 29, 2014 at 10:30 pm

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

    Reply
    • Laura Fuentes

      September 30, 2014 at 2:23 am

      Nina, yes. you can!

      Reply
  11. Ann

    September 28, 2014 at 3:15 pm

    Thanks for the reply!

    Reply
  12. Ann

    September 25, 2014 at 11:10 am

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

    Reply
    • Laura Fuentes

      September 27, 2014 at 10:09 am

      I use unsweetened.

      Reply
  13. yogabug

    September 25, 2014 at 6:32 am

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

    Reply
    • Laura Fuentes

      September 27, 2014 at 10:10 am

      I use these and yes they are leakproof.

      Reply

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