This Coconut Cream Pie Smoothie blends coconut milk, banana, Greek yogurt, vanilla, and shredded coconut for a rich and creamy shake that tastes just like the classic dessert. It’s naturally sweetened, fiber-rich, and makes for a perfect breakfast, post-workout treat, or healthy dessert alternative.
Add the coconut milk and almond milk to your blender first.
Add banana, yogurt, shredded coconut, vanilla, and any optional ingredients.
Blend on high until creamy and smooth, about 45–60 seconds.
Taste and adjust sweetness or add more liquid to thin if needed.
Pour into glasses and top with toasted coconut or crushed graham crackers if you're feeling extra.
Calories per serving (approx): 280–340
Flavor profile: Rich, creamy, sweet, with deep coconut and vanilla notes
Key nutrients: Healthy fats, potassium, protein, fiber
Serve it with:
A chia seed pudding with tropical fruit
Coconut flour pancakes
A handful of raw cashews and dried pineapple
Cold brew or coconut matcha for a creamy pairing
Toasted coconut topping: Lightly toast shredded coconut in a dry skillet for 2–3 minutes until golden — instant upgrade!
Creamier version: Add ¼ avocado or another scoop of yogurt.
Pie-style bowl: Pour into a bowl and top with crushed graham crackers, toasted coconut, and banana coins.
Coconut overload? Balance with almond or oat milk for a more neutral base.
No banana? Try ½ cup frozen cauliflower + 1–2 soaked dates instead.
2 servings