Coconut Water Smoothie

At a glance

What stands out: With mango, banana, berries, and a hint of spicy ginger, this refreshing coconut water smoothie will hydrate and energize you. It’s straightforward to mix, with only 166 calories per serving.

How long it takes: 5 minutes
Equipment you’ll need: blender
Servings: 1

A “Light” Smoothie

When you want a smoothie that’s a refresher and not a filling meal, turn to coconut water. It doesn’t make your smoothie creamy or rich; instead, it makes it hydrating because: electrolytes!

This coconut water smoothie is packed full of crisp and bright flavors, thanks mainly to berries and mango. Fresh ginger adds a little zing and warmth. We, of course, sneak in a little spinach to get in that extra handful of greens for the day. Again: totally optional.

This smoothie recipe would be reliable after a long day in the hot sun but it is also great for people like us who are just pretending they are on a tropical beach somewhere.

Coconut Water Smoothie

Refreshing, not filling. Some days you want a protein smoothie, like our mocha protein shake or a cottage cheese smoothie. Other days, you want something that falls on the lighter side. This coconut water smoothie is ideal when you want a smoothie as a snack or drink. (Our cucumber lime cooler is a refreshing alternative, too.)

Straightforward to mix. Because this recipe relies upon frozen fruit, there’s not a lot of peeling and chopping happening here. You can easily make this smoothie post work-out.

No added sugar. Between the fruit and the coconut water, this smoothie doesn’t need any added sweeteners. It’s reliable as is!

Coconut Water vs Coconut Milk

You’ll find coconut water on grocery store shelves. Pink coconut water is less processed and it has a more robust flavor, so many people prefer it to the clear varieties. It’s up to you! Coconut water is shelf-stable but should be refrigerated after opening.

Coconut water is not the same as canned coconut milk. If you ever use the top layer of cream from a can of coconut milk, what’s left at the bottom is coconut water.

What goes in

• Frozen strawberries or raspberries: It’s your choice of berries but keep in mind that if you don’t have a high-speed blender, you may notice a few more seeds with raspberries.
• Frozen diced mango: Mango adds sweetness and that signature tropical flavor.
• Frozen banana: If you want the creaminess banana adds but you’re not a fan of the flavor, use an unripe banana. Here’s how to freeze bananas.
• Fresh spinach: Greens are optional but they add a boost of nutrition without changing the overall flavor of your coconut water smoothie. Greens do change the color a bit.
• Coconut water: Start with a half cup, then stream in more as needed. Coconut water is a good source of electrolytes and only has 60 calories per cup (Healthline).
• Ginger: Fresh ginger packs a punch and it’s fantastic in a smoothie! Although ginger is optional, it livens things up and it has plenty of health benefits, too.

How it comes together

Add all of the ingredients to a blender. Blend on high speed until smooth.

Adjust consistency as needed; if the smoothie is too thick, add a little more coconut water, if it’s too thin, add a few ice cubes and blend again.

Change It Up

• Try other fruits. As long as the total volume of frozen fruit equals 1 ½ cups, you can switch out the berries, mango, and banana with whatever you like or have on hand.
• Make it without banana. You can add creaminess with plain Greek yogurt instead of banana if you’d like.
• Give it a superfood boost. Chia seeds, flax seeds, MCT oil, and hemp hearts will all add extra nutrition to your coconut water smoothie.

Make Ahead Ideas

Divvy up frozen fruit and spinach into small freezer bags and store them in the freezer. Then, when you’re ready for a smoothie, you’ll just need to add the coconut water to your blender and dump in the frozen fruit and spinach. Straightforward peasy!

Keeping leftovers

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 24 hours. The smoothie may separate a bit after storage; just stir it before enjoying.

Freeze: You can freeze leftover coconut water smoothie in popsicle molds for a refreshing frozen treat!

• Yield: 1 serving
• Prep: 5 minutes
• Total: 5 minutes

Ingredients

• ½ cup frozen strawberries or raspberries
• ½ cup frozen diced mango
• ½ cup sliced frozen banana (or ½ cup Greek yogurt)
• ½ cup fresh spinach leaves, optional
• ½ cup coconut water, more as needed
• ½ teaspoon minced ginger root, optional

Method

1. Add all of the ingredients to a blender; blend at high speed until smooth. Adjust consistency: if it’s too thick, add a little more coconut water. If it’s too thin, add a few ice cubes and blend again.
2. Serve immediately.

Notes

Coconut water: You’ll find coconut water on grocery store shelves. Pink coconut water is less processed and it has a more robust flavor, so many people prefer it to the clear varieties. Coconut water is shelf-stable but should be refrigerated after opening. Coconut water is not the same as canned coconut milk.

Try different fruits. You may use different combinations of fruit. You’ll want about 1 ½ cups of frozen fruit.

Make ahead: Freeze 1 ½ cup portions of frozen fruit in small freezer bags. Then, when you’re ready for a smoothie, you’ll just need to add the coconut water to your blender and dump in the frozen fruit, and spinach if desired.

Nutrition note: Nutrition information is for a smoothie made with strawberries, and includes spinach and ginger root.