Coconut Water Smoothie

A beverage that’s hydrating and delicious! This coconut water smoothie tastes like the tropics and it’s full of feel-good nutrients and antioxidants. Perfect for an afternoon pick-me-up or low-calorie breakfast.

Why You’ll Love it:

Coconut water is the cloudy liquid inside a young coconut. It’s a good source of electrolytes that help your body function, including potassium, magnesium, and calcium.

Last week, my entire family was hit with a wicked stomach virus. My sister dropped us off a care package with a bottle of coconut water in it. So I did what I always do – made it into a delicious smoothie!

This coconut water smoothie is naturally sweet from the bananas, mango, and strawberries! It’s packed with immune boosting antioxidants and essential vitamins. I like to drink it for breakfast with my eggs!

Key Ingredients:

Banana – Bananas are one of my favorite smoothie ingredients! They provide natural sweetness and a creamy texture. Be sure to use a ripe, yellow banana. Green, underripe bananas taste bitter and chalky.

Spinach – Smoothies are a fantastic way to get your greens! Baby spinach is my fave because it’s easy to blend and mild in flavor. You won’t even know it’s in there. Baby kale works great too. Spinach is low in calories and nutrient-dense! It contains vitamins C, K1, and A, plus folic acid, iron, and calcium.

Frozen strawberries – Be sure to use frozen fruit! Fruit is made up of more than 80 percent water. If you blend fresh fruit, you’ll end up with pulpy juice. Strawberries are a good source of vitamin C and antioxidants that may prevent cancer and heart disease.

Frozen mango – Strawberries and mango are such a lovely pair! They complement each other like peanut butter and jelly.

Coconut water – For the liquid base! Coconut water is a good source of electrolytes and antioxidants. Look for unsweetened versions to avoid added sugar.

How to Make a Coconut Water Smoothie:

This smoothie with coconut water is a summer breeze to make! Here’s what you need to do:

Combine ingredients: In your blender’s pitcher, combine the banana, spinach, frozen fruit, and coconut water. Add the banana and spinach first. I always add the soft ingredients first. It helps the blades catch the ingredients and not stall.

Blend: Start the blender on low speed, then gradually increase the speed to high. If you have a Vitamix or a blender with a tamper, you can use it to move the mixture toward the blades. Blend until smooth.

Taste: Check the smoothie for flavor and consistency. If you want it thinner, add more liquid, a little bit at a time, until you reach the desired consistency.

Serve: Pour the smoothie into two small glasses or one large one and enjoy!

Recipe Tips:

• Add the soft ingredients first. Placing the soft, room temp ingredients first gives the blades something to catch! It lessens stalling and is easier on your blender.
• Start your blender on low speed. Gradually increase the speed to high. You should get a smoother blend this way!
• If possible, use a high-speed blender. High-speed blenders are durable and efficient, plus they pulverize greens into a smooth consistency!
• Ignore the color, it tastes amazing! Since I used strawberries and spinach, the color gets a little muddied. It’s an ugly pinkish brown color, but it tastes delicious.

Variations:

• Yogurt – Add 1/3 cup of Greek yogurt for some high-quality protein!
• Protein powder – Add three tablespoons of vanilla protein powder for a boost of protein. Plant-based or regular both work great.
• Chia seeds – Add a tablespoon of chia seeds for a little bit of texture and omega 3 fatty acids.
• Liquid base – You can swap the coconut water with plant-based milk or juice. For a sweeter smoothie, use apple, passion fruit, or white grape juice.

Storage:

Smoothies are best enjoyed fresh and frosty!

You can store fruit smoothies in the fridge for 24 hours, but the flavor changes slightly. Pour the smoothie into a vacuum insulated cup first.

Since smoothies only take 5 minutes to make/clean-up, I always make them fresh. Most blender pitchers are dishwasher-safe.

FAQs:

Should I use coconut milk or coconut water for smoothies?

The answer is both! You can use coconut water or milk for smoothies. Coconut water is light and refreshing with a slight sweetness. Coconut milk from the carton adds a light coconut flavor and creaminess. And canned coconut milk is high in calories and fat, which makes a smoothie ultra-creamy and decadent.

What fruit goes well with coconut water?

It’s no surprise that coconut water pairs well with tropical fruits! But it’s versatile and pairs well with ALL kinds of fruit. Try it with:

• Bananas
• Mango
• Pineapple
• Strawberries
• Blueberries
• Peaches
• Kiwis
• Raspberries
• Oranges

Healthy Smoothie Recipes:

• Liver Detox Smoothie
• Alkaline Smoothie
• Detox Island Green Copycat Recipe
• Tropical Spinach Cucumber Smoothie