A simple Blueberry and Coconut Smoothie that will have you thinking you are on a tropical beach somewhere. It's quick and easy to make and is perfect sunny morning breakfast. Thick and creamy, and bursting with flavour, it's easy to make vegan too.
We can never have too many smoothie recipes in our life, and hopefully you agree too. This blueberry and coconut smoothie is an easy breakfast or light snack option that has a few ways to adapt it. Kids will love helping to make this super purple smoothie.
Why you will love it
- A deliciously sweet smoothie
- Thick and creamy
- Kids love it
- Just 241 calories per serving
- Almond milk - Any milk will do, but we used nut milk to keep it vegan.
- Coconut milk - Try to use a light coconut milk.
- Maple syrup - You can use honey, but maple syrup keeps it vegan.
- Blueberries - The fresher, the better.
- Frozen banana - The bananas don't need to be frozen, but it makes it nice and cold. You can use fresh bananas and some ice cubes if you like.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Add all of the ingredients to a blender.
Two: Blend until smooth.
How to make a thick smoothie
I think the key to making a thick and creamy smoothie is using some frozen fruit, so we used a frozen banana. I keep a bag of frozen banana slices in the freezer, to add to smoothies and also to make our Banana Nice Cream. You could also use frozen blueberries too if you like.
Using frozen fruit makes it really thick and creamy, as well as cool, without having to use ice which can water it down. The coconut milk also makes it nice and creamy too. You could also add a spoonful of coconut yogurt for some extra thickness and coconut flavour.
What to add to this smoothie
Once you have the basic blueberry coconut smoothie made and poured into your glass, I suggest that you really go to town when it comes to decorating your coconut smoothie. Throw some chunks on coconut on top and a few whole blueberries to make it looks even more appetising.
You could even turn this in to a smoothie bowl and eat it with a spoon. That way, you can pile the toppings high! Add a little less skimmed milk, so it's thicker and then pour it in to a bowl.
Coconut milk is a great way to make vegan smoothies, however it isn't the only milk we have used here. We have used some almond milk too, to thin it out a little. You could use any of your favourite plant based milks - cashew milk or even tiger nut milk would work really well.
Frozen banana and blueberries add lots of natural sweetness to a smoothie, however we have added a little bit extra with some maple syrup. You could swap this for honey, or your favourite liquid sweetener.
If you don't like sweet smoothies, that you could easily leave it out and just have the sweetness from the fruit.
This is such a quick and easy recipe, so it's always best to make it fresh. However, if you have made too much or you want to make it ready for an easy breakfast the next day, then you can store it in the fridge. It will be fine for 24 hours - just make sure to give it a really good stir before serving.
More smoothie recipes
Blueberry and Coconut Smoothie
- 500 ml (2 cups) Almond milk
- 200 ml (1 cups) Light coconut milk
- 2 tablespoon Maple syrup
- 150 g (1 cups) Blueberries
- 1 Frozen banana
- Add all of the ingredients to a blender.
- Blend until smooth.
- If you don't have frozen bananas, you can just use unfrozen ripe bananas. Add a couple of ice cubes if you want it nice and cool.
- You can swap the skimmed milk for your favourite milk, or plant based milk if you want to make this vegan.
- You can turn this in to a smoothie bowl by making it a little thicker. Pour it in to a bowl and then load it with toppings.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.