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.

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.

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:

Fill the jar
Measure out your ingredients into the blender jar.
Blend
Slowly begin to blend the ingredients until smooth. Add additional liquid if needed.
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.