This Strawberry Coconut Smoothie is cold, creamy, and just sweet enough, with only three ingredients: frozen strawberries, coconut milk, and maple syrup. It tastes like strawberry milk!
Simple & Sweet
Here are some reasons why I love this recipe and think you will too:
- Only three ingredients: All you need are frozen strawberries, coconut milk (you can make your own), and a sweetener like maple syrup.
- No banana required: I’m not the only one who gets sick of the banana flavour in all my smoothies right? This smoothie gets its body from frozen strawberries and creaminess from the coconut milk, so no banana needed. Just strawberry goodness baby.
- Drinkable coconut milk keeps it light: Carton coconut milk gives the smoothie a tropical flavour without making it too thick or heavy.
What You’ll Need
This Strawberry Coconut Smoothie only takes three ingredients.
Frozen strawberries: Frozen strawberries chill and thicken the smoothie without needing ice so you can really maximize the strawberry flavour.
Drinkable coconut milk: The key is using the right kind of coconut milk. You want the thin, drinkable coconut milk sold in cartons or bottles, not the thick canned coconut milk used for cooking or baking. For this recipe, use a coconut milk beverage like this one from Silk or this one from Whole Foods, or make your own from fresh coconuts.
If you only have canned coconut milk: You can use 1 cup canned coconut milk and 2 cups coconut water.
Maple syrup: Taste and adjust to your preference. It depends on how sweet your strawberries are and also whether your coconut milk beverage is sweetened.
For a full list of ingredients and quantities, refer to the recipe card at the bottom of this post.
Ingredient Substitutions
If you’re following a specific diet or need to work with what you have on hand, here are a few ways you can modify this recipe:
- Fresh strawberries: Use 2 cups fresh hulled strawberries plus a handful of ice cubes.
- Canned coconut milk: Use 1/2 to 1 cup canned coconut milk plus enough cold water or coconut water to make 3 cups total liquid. This version will taste richer.
- Other plant milks: Oat milk, soy milk, almond milk, or cashew milk all work, but the smoothie will lack coconut flavour.
- No maple syrup: Use agave syrup, simple syrup, sugar, or a couple of soft dates. You can also leave the sweetener out if your strawberries are very sweet, or if you prefer a tangier taste.
- Higher protein: Make it a strawberry coconut protein shake by adding a scoop of vanilla or unflavoured protein powder.
Flavour Variations
- Strawberry banana coconut smoothie: Add 1 frozen banana and an extra splash of coconut milk.
- Strawberry coconut lime smoothie: Add 1 tbsp lime juice and a little lime zest for a sharper, more tropical flavour.
- Strawberry mango coconut smoothie: Replace 1 cup of the strawberries with frozen mango chunks.
- Smoothie bowl: Use only 2 cups coconut milk beverage so the smoothie blends up thicker. Pour into a bowl and top with granola, coconut flakes, and sliced strawberries.
- Protein smoothie: Add protein powder, hemp hearts, or half a tube of silken tofu.
Step-by-Step Process
Step 1: Add frozen strawberries, coconut milk, and maple syrup to a blender.
Step 2: Blend until completely smooth. It took 35 seconds on high speed in my Vitamix blender.
Step 3: Pour into glasses and serve right away.
Storage Tips
I think smoothies always have the best flavour and texture right after blending. When they’re at their coldest, frothiest, and freshest.
If you do need to make this ahead, I would store it in a sealed jar in the fridge for no more than one day. Because coconut milk is higher in fat, the smoothie will separate if it sits overnight. Stir or shake well before drinking.
Recipe FAQs
Not straight from the can. Canned coconut milk is much thicker and richer than coconut milk beverage, so it will make the smoothie heavy. If you want to use it, dilute 1 cup canned coconut milk with 2 cups of coconut water so you have 3 cups total liquid.
Yes. This recipe is already banana-free. Frozen strawberries give it enough body without covering up the coconut flavour.
Yes. Use fresh hulled strawberries and add a handful of ice cubes. The smoothie will be less creamy than the frozen-strawberry version, but still refreshing.
Add more frozen strawberries or a few ice cubes and blend again. For a thicker, smoothie bowl texture, reduce the coconut milk to about 2 cups.
More Smoothie Recipes
Recipe Card
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Strawberry Coconut Smoothie
Equipment
- Blender
Ingredients
Switch between volume vs weight measurements:
- 2 cups frozen strawberries
- 3 cups drinkable coconut milk do not use canned coconut milk, see Note 1
- 2 tbsp maple syrup plus more to taste
Instructions
- Add 2 cups frozen strawberries, 3 cups drinkable coconut milk, and 2 tbsp maple syrup to a blender.
- Blend until completely smooth.
- Taste and adjust with more maple syrup if needed.
- Pour into glasses and serve immediately.
Notes
- Coconut milk: Use a thin coconut milk beverage, meant for drinking, not canned coconut milk. Canned coconut milk is much thicker and richer, and it changes the texture of the smoothie. You can also use homemade coconut milk drink for this recipe.
- For a thicker smoothie: Use less coconut milk or add more frozen strawberries.
- For a lighter or thinner smoothie: Swap some of the coconut milk out of coconut water.