Coconut Cream Pie Smoothie – A Lush, Dessert-Inspired Treat
If you love the taste of coconut cream pie but want something lighter and quicker, this smoothie is your new go-to. It’s creamy, cool, and naturally sweet with real coconut flavor in every sip. No baking, no crust, and no fuss—just a blender and a handful of simple ingredients.
You get all the comfort of a classic dessert without the heavy feeling afterward. Make it for breakfast, a snack, or a better-for-you dessert that actually satisfies.
Ingredients
Method
- Toast the coconut (optional but worth it): Add 2–3 tablespoons of shredded coconut to a dry skillet over medium heat. Stir constantly for 2–3 minutes until golden and fragrant. Remove from heat and let cool.
- Load the blender: Add coconut milk, almond milk, frozen banana, Greek yogurt, shredded coconut (toasted or not), maple syrup, vanilla, chia seeds (if using), and a pinch of sea salt.
- Blend until smooth: Start on low and increase speed until creamy. If it’s too thick, add a splash more almond milk. If it’s too thin, blend in a few ice cubes or more frozen banana.
- Taste and adjust: Add more sweetener if you like it sweeter, or a bit more salt to deepen the pie-like flavor.
- Serve: Pour into a chilled glass. Top with whipped cream or coconut whip, a sprinkle of toasted coconut, and crushed graham cracker if you want the full pie effect.
Why This Recipe Works
This smoothie nails that nostalgic coconut cream pie taste with a smart combo of ingredients. Using frozen banana gives it a thick, shake-like texture without ice crystals watering it down.
Full-fat coconut milk brings richness and that authentic coconut flavor, while Greek yogurt adds creaminess and a subtle tang to balance the sweetness. Toasted coconut on top adds a little crunch and aroma, making it feel like a real treat. A touch of vanilla and a pinch of sea salt round out the pie-like flavor.
Ingredients
- 1/2 cup full-fat canned coconut milk (well-shaken)
- 1/2 cup unsweetened almond milk (or any milk you like)
- 1 large frozen banana (sliced before freezing for easier blending)
- 1/2 cup plain Greek yogurt (or coconut yogurt for dairy-free)
- 2–3 tablespoons unsweetened shredded coconut (plus extra for topping)
- 1–2 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds (optional, for thickness and fiber)
- Pinch of sea salt (don’t skip—it enhances the pie flavor)
- Ice cubes (optional, if you want it extra thick and frosty)
- Whipped cream or coconut whipped cream (optional, for garnish)
- Crushed graham cracker (optional, for that “pie crust” finish)
Instructions
- Toast the coconut (optional but worth it): Add 2–3 tablespoons of shredded coconut to a dry skillet over medium heat.
Stir constantly for 2–3 minutes until golden and fragrant. Remove from heat and let cool.
- Load the blender: Add coconut milk, almond milk, frozen banana, Greek yogurt, shredded coconut (toasted or not), maple syrup, vanilla, chia seeds (if using), and a pinch of sea salt.
- Blend until smooth: Start on low and increase speed until creamy. If it’s too thick, add a splash more almond milk.
If it’s too thin, blend in a few ice cubes or more frozen banana.
- Taste and adjust: Add more sweetener if you like it sweeter, or a bit more salt to deepen the pie-like flavor.
- Serve: Pour into a chilled glass. Top with whipped cream or coconut whip, a sprinkle of toasted coconut, and crushed graham cracker if you want the full pie effect.
Storage Instructions
This smoothie is best enjoyed fresh because the banana and coconut milk can thicken and separate as it sits. If you need to store it, pour it into a sealed jar and refrigerate for up to 24 hours.
Shake well before drinking, and add a splash of milk to loosen it up.
For meal prep, blend everything except the liquids and store the fruit and coconut mixture in freezer bags. When ready, add the frozen mix to a blender with the coconut milk and almond milk and blend.
Why This is Good for You
- Healthy fats: Coconut milk provides medium-chain triglycerides (MCTs), which can support steady energy and satiety.
- Protein and probiotics: Greek yogurt adds protein for staying power and probiotics for gut health. Use coconut yogurt for a dairy-free option with similar creaminess.
- Fiber boost: Banana, shredded coconut, and chia seeds contribute fiber that helps digestion and keeps you full.
- Naturally sweet: The banana and a touch of maple or honey offer sweetness without refined sugar.
What Not to Do
- Don’t skip the salt: A tiny pinch enhances the coconut and vanilla and makes the smoothie taste more like pie.
- Don’t use only light coconut milk: You’ll lose the richness.
If you must, balance with a little more yogurt or frozen banana.
- Don’t overload with ice: Too much ice waters down the flavor and makes it slushy. Use frozen banana for thickness instead.
- Don’t blend too long with ice: It can make the texture thin and foamy. Blend just until creamy.
- Don’t forget to taste: Sweetness levels vary with bananas.
Adjust syrup and salt at the end.
Alternatives
- Dairy-free: Swap Greek yogurt for coconut yogurt and use dairy-free whipped topping.
- No banana: Replace the frozen banana with 1 cup frozen cauliflower and 2–3 dates for sweetness. Add extra vanilla for warmth.
- High-protein: Add a scoop of vanilla protein powder and reduce sweetener slightly.
- Lower sugar: Skip the maple syrup and use a very ripe banana. A few drops of liquid stevia works if you want it sweeter without sugar.
- Nut-free: Use oat milk or coconut milk beverage instead of almond milk.
- Lime twist: Add 1–2 teaspoons fresh lime juice and a bit of zest for a coconut-lime pie vibe.
- Extra coconut: Add 1 tablespoon coconut cream (from the top of the can) for ultra-lush texture.
FAQ
Can I use fresh banana instead of frozen?
Yes, but the smoothie will be thinner.
If you’re using a fresh banana, add a handful of ice or a few pieces of frozen cauliflower to keep it cold and thick.
Is there a way to make it taste even more like pie?
Top with a dollop of whipped cream, a generous sprinkle of toasted coconut, and crushed graham cracker. You can also add a tiny pinch of cinnamon or nutmeg for a cozy bakery-style flavor.
Can I make this without yogurt?
Absolutely. Replace the yogurt with an extra 1/4 cup coconut milk and a few ice cubes, or use silken tofu for creaminess and protein without dairy.
What if I don’t have canned coconut milk?
Use a thicker non-dairy milk and add 1–2 tablespoons of coconut cream or a tablespoon of coconut butter to boost richness and flavor.
How do I toast coconut in the oven?
Spread shredded coconut on a baking sheet and bake at 325°F (165°C) for 4–6 minutes, stirring once, until golden.
Watch closely—it toasts fast.
Can I add oats?
Yes. Add 1/4 cup rolled oats for extra body and fiber. Blend a few extra seconds to make it smooth.
Will this keep me full?
Most likely.
It has a balance of fat, protein, and fiber. For more staying power, add chia seeds, oats, or a scoop of protein powder.
Can I make it ahead for the week?
You can pre-portion the dry and frozen ingredients in freezer bags. Blend fresh each day with the liquids for the best texture and flavor.
What’s the best blender setting?
Start low to break up the frozen banana, then move to high until smooth.
If your blender struggles, add liquids first and pulse before blending continuously.
How sweet should it be?
It’s up to you. Start with less sweetener and add more to taste. Very ripe bananas will naturally make it sweeter.
Final Thoughts
This Coconut Cream Pie Smoothie brings dessert energy to your day without derailing your routine.
It’s creamy, satisfying, and easy to tweak based on what you have. Keep a stash of frozen bananas and shredded coconut on hand, and you can blend one up in minutes. Whether you enjoy it as a light breakfast or a late-night treat, it delivers big flavor with simple ingredients.
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