3 Coconut Milk Smoothie Recipes
Today I’m sharing 3 coconut milk smoothies made with coconut milk straight from the can and full of fat! I use a mixture of coconut milk and almond milk for the ultimate thick and creamy combo. Head on down to find cherry, tropical and kale and spinach coconut milk smoothie recipes.
To make these creamy, coconut milk smoothies, you’ll need canned coconut milk for added flavour and creaminess. You can use light or full-fat coconut milk but go with full-fat for the creamiest option!
Cherry Coconut Milk Smoothie
This coconut milk cherry smoothie is ideal after a workout to start the recovery process. Add some vegan vanilla protein powder to increase the protein content. You could also add 1 tbsp of raw cacao powder to make it a chocolate cherry smoothie.
For more cherry goodness, try my mixed berry or chocolate cherry smoothie.
Spinach Kale Coconut Milk Smoothie
This spinach and kale smoothie is a great way to sneak some extra dark, leafy greens into your diet. Try it with frozen raspberries or use any other frozen berry of choice. I used 1/2 a scoop of vegan vanilla protein powder for added protein and sweetness.
For more green smoothies, try my green monster or kale spinach smoothie.
Tropical Coconut Milk Smoothie
This tropical coconut milk smoothie with pineapple tastes like a pina colada! Mix and match any frozen tropical fruit such as mango, banana, papaya, dragonfruit and pineapple. Finish it off with a spritz of fresh lime juice for extra tropical flavour.
For more tropical smoothies, try my mango pineapple or Strawberry Mango Smoothie.Print
Coconut Milk Smoothie 3 Ways
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 1
- Category: Smoothie
- Method: Blender
- Cuisine: American
- Diet: Vegan
Start with the base recipe ingredients then switch things up by trying the cherry, tropical or kale spinach varieties.
- 1/2 cup light or full-fat canned coconut milk
- 1/2 cup almond milk
- 1 frozen banana
- 1/2–1 scoop vanilla plant-based protein of choice
For the Cherry Smoothie
- 1 cup cherries, fresh or frozen
- 1 tbsp chia seeds
- 2 pitted medjool dates
For the Tropical Smoothie
- 1/2 cup fresh or frozen pineapple
- 1/2 cup frozen mango
- juice of 1/2 a lime
For the Kale Spinach Smoothie
- handful of fresh spinach
- 1 big leaf of kale, de-stemmed
- 1 cup frozen raspberries or strawberries
- Blend all ingredients until smooth and creamy.
- Pour into a glass and enjoy.
Nutrition facts are for the tropical smoothie using light coconut milk.
- Serving Size: 1 smoothie
- Calories: 450
- Sodium: 100 mg
- Fat: 13 g
- Carbohydrates: 73 g
- Fiber: 9 g
- Protein: 25 g
Keywords: coconut milk smoothie
Made the tropical version this morning as I had leftover coconut milk and it’s a winner! Thanks for delicious recipe. 🙂
Deryn; Hi, my name is Kim and this is the first time that I have visited your website and I love your website it is awesome. I just finished checking out your smoothies and your breakfast meal recipes and they look so good and tasty. Is it ok if I copy down some of your breakfast recipes and your smoothie recipes? I will let you know which recipes that I make at home here in Edmonton, Alberta and how much I enjoy driking your smoothies and eating your breakfasts. Ok, deryn? Kim. I am a type 2 diabetic and I have arthritis and severe chronic pain. Which breakfasts and smoothies do you recommend that I make at home?
You could try the low-sugar blueberry smoothie bowl, low-sugar avocado chocolate smoothie bowl, turmeric smoothie bowl, mixed berry smoothie, kale spinach smoothie or really any other. The breakfast hash, breakfast skillet, savory breakfast bowl and tempeh bacon bowls would also be good. Add turmeric and healthy fats like chia, flax or hemp seeds to smoothies to help with inflammation. Try replacing banana with lower-sugar fruits like berries and peaches, or with sweet potato. Enjoy!