Look, I’m going to level with you—this strawberry coconut smoothie is ridiculously simple, which means there’s basically no excuse not to make it. We’re talking four ingredients, maybe five if you’re feeling fancy, and a blender that doesn’t hate you. The coconut milk makes everything creamy without any dairy, the frozen strawberries bring that sweet-tart situation, and honestly, the hardest part is deciding what glass to pour it into. But here’s the thing about getting it just right.
Why You’ll Love this Strawberry Coconut Smoothie
When you’re craving something creamy, fruity, and ridiculously easy to throw together, this strawberry coconut smoothie hits every single note.
I’m talking about a drink that tastes like a tropical vacation but requires basically zero effort. The coconut milk makes everything silky and rich, while the frozen strawberries keep it cold and thick without watering things down.
No ice cream needed, which means you can feel pretty good about having this for breakfast. And here’s the thing: you only need a blender and maybe five minutes of your time.
It’s naturally dairy-free, totally customizable, and honestly tastes like dessert. Plus, you can sneak in protein powder or chia seeds if you’re feeling virtuous, but it’s delicious either way.
What Ingredients are in Strawberry Coconut Smoothie?
This smoothie comes together with just a handful of simple, wholesome ingredients that you probably already have in your kitchen, or can grab in one quick grocery run.
- 1½ cups coconut milk (full-fat for that creamy, dreamy texture)
- 1 cup frozen strawberries (or 2 cups if you’re really into strawberries, which, honestly, who isn’t)
- 1 frozen banana (optional, but it adds natural sweetness and makes everything thicker)
- 1 tsp vanilla extract (because vanilla makes everything better)
- 1 tbsp chia seeds or protein powder (optional, for when you want to pretend you’re being healthy)
- Ice cubes (as needed, though you mightn’t need any if your fruit is already frozen)
The beauty here is that most of these ingredients work double duty, so the frozen fruit keeps everything cold and thick while also bringing all the flavor, and you can totally swap things around based on what you have or what sounds good that day.
How to Make this Strawberry Coconut Smoothie
Start by pouring 1½ cups of coconut milk into your blender, along with 1 teaspoon of vanilla extract. This is your liquid foundation, and trust me, starting with the liquids at the bottom makes everything blend so much smoother without that annoying thing where the blender just sits there making noise while chunks of frozen fruit refuse to cooperate.
Step 2: Toss in the Frozen Fruit
Now add 1 cup of frozen strawberries (or 2 cups if you’re feeling fruity) and 1 frozen banana if you’re using one. The frozen fruit is what gives this smoothie that thick, creamy, almost soft-serve texture without needing to water it down with a ton of ice, which is honestly one of the best tricks in the smoothie-making playbook.
Step 3: Add Your Optional Boosters
If you’re going the health route, which, no judgment either way, add 1 tablespoon of chia seeds or protein powder now. These mix in better when you add them before blending rather than trying to stir them in after, because nobody likes those weird clumps floating around in an otherwise perfect smoothie.
Step 4: Throw in Some Ice if Needed
Add a few ice cubes if you feel like your smoothie needs extra thickness or if your fruit wasn’t frozen solid. Honestly though, if everything else is frozen, you can probably skip this step entirely, which means one less thing to deal with and one less tray to remember to refill later.
Step 5: Blend Until Smooth and Creamy
Crank your blender up to high and let it do its thing until everything is completely smooth and creamy, which usually takes about 30 to 60 seconds depending on how powerful your blender is. You want zero chunks, just that perfect, velvety consistency that makes you feel like you’re drinking something way fancier than you actually made. If you make smoothies regularly and want more consistent results, a premium food processor can handle tougher ingredients with ease and give you better control over texture.
Step 6: Pour and Make it Pretty
Pour your smoothie into a glass, and if you’re feeling a little fancy or just want to make it look Instagram-worthy, top it with some shredded coconut or a fresh strawberry. It’s totally optional, but sometimes making your food look nice is half the fun, plus it tricks your brain into thinking you put in way more effort than you actually did.
What to Serve with Strawberry Coconut Smoothie
This smoothie works beautifully for breakfast, but honestly, I’ve been known to have it as an afternoon snack when I need something invigorating that doesn’t feel like I’m just eating ice cream with a clear conscience.
Pair it with some granola on the side for crunch, or go full breakfast mode with whole grain toast and almond butter.
If you’re feeling like you want something a little more substantial, a simple egg scramble or avocado toast rounds things out nicely without competing with all those coconut vibes.
For a sweet brunch situation, try serving it alongside some banana bread or coconut muffins, which basically doubles down on the tropical thing you’ve already got going, and sometimes you just need to commit to a theme, you know?
Strawberry Coconut Smoothie Substitutions and Variations
Tropical twist: Add some mango chunks or pineapple for extra island vibes, or throw in some spinach if you’re trying to sneak greens past yourself.
Toppings: Finish with shredded coconut, cacao nibs, or fresh berries, because sometimes we eat with our eyes first and a pretty smoothie just hits different.
Leftovers and Storage for this Strawberry Coconut Smoothie
Freezer option: Pour extras into ice cube trays or freezer-safe jars, leaving some space at the top for expansion. They’ll keep for about 3 months. When you’re ready, thaw in the fridge overnight and re-blend with a splash of coconut milk to bring back that creamy texture.
Final Thoughts
There’s something really satisfying about a smoothie that tastes like a tropical treat but comes together in under five minutes.
This strawberry coconut version hits that sweet spot between indulgent and nourishing, thanks to the creamy coconut milk and naturally sweet frozen fruit.
It’s perfect for those mornings when you need something quick but don’t want to compromise on flavor, or even as an afternoon pick-me-up when regular snacks just aren’t cutting it.
Plus, knowing you can freeze extras means you’re always one quick blend away from having something good ready to go.
Sometimes the simplest recipes end up being the ones you reach for most.
Frequently Asked Questions
Can I Use Fresh Strawberries Instead of Frozen Ones?
Yes, you can use fresh strawberries instead of frozen ones. I’d recommend adding extra ice cubes to achieve that thick, creamy texture you’d normally get from frozen fruit. The flavor will still be delicious!
Is This Smoothie Suitable for a Vegan or Dairy-Free Diet?
Yes, I’m happy to confirm this smoothie is completely vegan and dairy-free! I use coconut milk instead of dairy, and all other ingredients are plant-based. It’s perfect for your dietary needs without sacrificing flavor.
How Many Calories Are in One Serving of This Smoothie?
I can’t provide an exact calorie count since the recipe doesn’t specify serving size or list exact nutritional values. However, I’d estimate it’s approximately 250-400 calories per serving, depending on your optional ingredient choices.
Can I Make This Smoothie Ahead of Time for Meal Prep?
Yes, you can! I recommend blending it fresh daily for best texture, but you can prep ingredients in freezer bags or refrigerate the blended smoothie for up to 24 hours. Just shake well before drinking.
What’s the Best Blender Type for Making Creamy Smoothies?
I’d recommend a high-powered blender like a Vitamix or Ninja for the creamiest smoothies. They’ll easily pulverize frozen fruit and ice, creating that perfectly smooth texture you’re looking for without any chunks remaining.
