Coconut Milk Smoothie- Just 3 ingredients!

This coconut milk smoothie is so smooth, thick, and creamy, you won’t believe it is low carb! Made with just 3 ingredients, it’s perfect for a filling and satisfying breakfast or snack! 2 grams net carbs per serving. 

Coconut Milk Smoothie

When it comes to keto smoothies, my favorite recipes to make are a strawberry smoothie, avocado smoothie, and this easy coconut milk smoothie. 

Growing up, my mom was what I’d call a food hoarder. Not in the sense of consumption but rather if she sees a special at the grocery store, she’d buy more than she needs to store away in the freezer. Vegetables, proteins, desserts, and even bread- you name it, she has it frozen. 

I’m, however, a little different. While I don’t tend to overbuy a plethora of food products, there is one I always seem to pick up with every grocery shop. If you have a look in my freezer, you’ll notice the entire top shelf is full of frozen fruits. I always have packs of fruit berries other fruit on hand for a variety of reasons. Sometimes I mix into my overnight oats, sometimes I bake them in muffins, and sometimes, I mix them through yogurt. Most often, though, I add them to my smoothies! 

While I typically have the standard low carb fruit on hand (raspberries, blueberries, and strawberries), I’ve recently found myself stocking up on frozen coconut chunks. 

I’ve been meaning to share a coconut milk smoothie recipe for quite some. In my opinion, this is the best use of frozen coconut chunks, and you don’t even need to thaw them. I’ve been drinking this smoothie as a quick breakfast, but also as a snack between meals- it is so versatile!

No dairy and no sugar is needed, but you’d never tell. The texture is thick, smooth, and extra creamy, thanks to the coconut flesh. The smoothie is pleasantly sweet and full of coconut flavor, perfect with a sprinkle of coconut flakes on top. 

One of my friends is OBSESSED with all things coconut (she begs me to make her my coconut cake and coconut balls all the time…) so I made her this smoothie and she was floored- The addition of coconut chunks takes it to another level!

How do you make a smoothie with coconut milk? 

The Ingredients

  • Coconut milk– Unsweetened coconut milk from either a carton or a can. 
  • Sweetener of choice- Either a granulated sweetener (like monk fruit sweetener or erythritol) or a liquid one, like maple syrup.
  • Coconut chunks- Also known as coconut meat or raw coconut. This gives the smoothie the delicious coconut flavor and added creaminess and thickness. 
  • Ice– To thicken the smoothie and add bulk. 

The Instructions

In a high speed blender, add your coconut milk and sweetener, and coconut chunks until smooth. Next, add the ice and blend until the desired thickness is achieved.

Now, pour into glasses and enjoy!

coconut smoothie

Tips to make the best coconut milk smoothie

  • Coconut chunks can be found in the freezer aisle where other frozen fruits are located. If you can’t find any, you can use fresh coconut or shredded coconut flakes. 
  • As we are using actual coconut in the smoothie, you don’t need to use a specific kind of coconut milk. Canned, carton, or even fresh coconut milk can all be used. 
  • The amount of sweetener is just a guide. Feel free to add more if you prefer a sweeter smoothie.
  • For the ultimate rich smoothie, substitute half the coconut milk with heavy cream. 

Flavor variations

While this smoothie tastes incredible on its own, here are some fun flavor options to jazz it up. 

  • Mango– Replace half the coconut chunks with frozen mango chunks. 
  • Pineapple– Add 1/2 cup diced or frozen pineapple pieces. 
  • Chocolate– Sift through 2 tablespoons cocoa powder. 
  • Strawberry– Replace half the coconut chunks with sliced strawberries. 
  • Banana– Not keto friendly but a delicious option. Add 1 large frozen banana and omit the sweetener. 

Storing and freezing the coconut smoothie

  • To store: As the only fruit in the smoothie is coconut, it can be stored for up to a week in the refrigerator, covered. Be sure to mix it very well before drinking it. 
  • To freeze: Pour the smoothie into an ice cube tray or shallow containers, and store in the freezer for up to 6 months. When ready to enjoy, place the frozen smoothie pieces into the blender and re-blend until smooth. 

coconut milk keto smoothie

More healthy smoothie recipes you’ll enjoy

coconut milk smoothie
  • 2 cups coconut milk
  • 2 tbsp keto maple syrup or any granulated/sticky sweetener of choice
  • 1/2 cup coconut chunks Coconut meat/raw coconut, fresh or frozen
  • 1 cup ice
  • In a high speed blender, add your coconut milk, sweetener, and coconut chunks and blend well, until combined. Add the ice and blend until the desired thickness and texture is achieved.

  • Pour the smoothie into glasses and enjoy.

TO STORE: As the only fruit in the smoothie is coconut, it can be stored for up to a week in the refrigerator, covered. Be sure to mix it very well before drinking it. 
TO FREEZE: Pour the smoothie into an ice cube tray or shallow containers, and store in the freezer for up to 6 months. When ready to enjoy, place the frozen smoothie pieces into the blender and re-blend until smooth. 

Serving: 1serving | Calories: 70kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Sodium: 5mg | Potassium: 36mg | Fiber: 1g | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg | NET CARBS: 4g