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Coconut Cream Pie Smoothie - A Lush, Dessert-Inspired Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Taste and adjust: Add more sweetener if you like it sweeter, or a bit more salt to deepen the pie-like flavor.
  5. 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.