This creamy coconut milk smoothie is made with canned coconut milk, mango and banana and can be endlessly customized to make different flavour combinations.
This smoothie is satisfying, delicious, high in protein and you’ll need just 5 simple ingredients to make. You can also use coconut milk in this Papaya Smoothie, Kale Spinach Smoothie or Orange Mango Smoothie for a refreshing, tropical twist.
Table of Contents
Recipe Highlights
- Vegan and gluten-free.
- 5 simple ingredients.
- High in protein.
- Thick and creamy.
- Easy to customize with different fruits.
- Can be made without banana.
Ingredient Notes
- Coconut Milk: Use your choice of light or full-fat coconut milk. Be sure to shake the can well if you’re opening a new can. If you want to use all coconut milk, omit the secondary liquid and increase the coconut milk to 1 cup.
- Liquid: You can use a lighter plant-based milk like almond or cashew or water for the additional liquid. I usually just use water since coconut milk is quite heavy but any milk, juice like pineapple juice or orange juice or coconut water also work well.
- Banana: Use a ripe frozen banana.
- Mango: You can use fresh mango but I like frozen for an extra frosty smoothie. You can substitute pineapple or do half and half.
- Protein: Use any vanilla protein powder you enjoy.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Variations
- Strawberry Banana: Substitute fresh or frozen strawberry for the mango.
- Green Smoothie: Add a handful of fresh greens such as spinach or kale.
- Kiwi: Add 1-2 peeled kiwi.
- Peach: Substitute fresh or frozen peach for the mango or add 1/2 cup peach.
- Cherry: Add 1/2 cup frozen pitted cherries or substitute cherry for mango.
- Vegetables: Add 1/2 cup chopped cucumber, steamed cauliflower or zucchini.
- Healthy Fats: Add 1-2 tbsp of almond butter, cashew butter, hemp seeds, ground flax seeds, shredded coconut or chia seeds.
- Without Banana: Omit the frozen banana and add an additional 1/2 cup frozen fruit of choice such as mango, pineapple, cherry, strawberry or blueberry.
- Yogurt: For more creaminess and nutrition, add up to 1/2 cup Greek yogurt or any plain or vanilla yogurt. I like vanilla coconut yogurt!
FAQs
Yes. You can use full-fat coconut milk instead of light. You may want to reduce it to 1/4 cup and use 3/4 cup other plant-based milk but it’s also ok to use a 1/2 cup of full-fat coconut milk, just note the smoothie will be higher in fat and calories.
Yes. Protein powder is added here for sweetening and protein but can be omitted. If you’re not using protein powder, consider adding up to 1 tbsp maple syrup or honey to sweeten the smoothie.
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Mango Coconut Milk Smoothie
This creamy coconut milk smoothie is made with canned coconut milk, mango and banana and can be endlessly customized to make different flavour combinations.
Servings: 1
Calories: 450kcal
- 1/2 cup light or full-fat canned coconut milk 120 ml
- 1/2 cup almond milk or water 120 ml
- 1 medium frozen banana approx. 100 g
- 1 scoop vanilla plant-based protein of choice 25-30g
- 1 cup frozen mango or pineapple chunks or half and half
- juice of 1/2 a lime optional
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Add the liquid to the blender first then add the rest of the ingredients. Start blending on low then increase to high and blend briefly until smooth and creamy.
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Pour into a glass and enjoy.
Nutrition facts are for light coconut milk. You can substitute full-fat coconut milk. Use 1 cup total liquid, this can be all coconut milk or any combination of coconut milk and water, juice, coconut water or lighter plant milk like oat milk, almond milk or soy milk.
Serving: 1smoothie | Calories: 450kcal | Carbohydrates: 73g | Protein: 25g | Fat: 13g | Sodium: 100mg | Fiber: 9g
Originally published January 27, 2013.
