Coconut Cloud Smoothie
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This smoothie, aptly named for its sky-like quality (bright blue color thanks to spirulina Blue Majik) is made with coconut, almond milk, almond butter, avocado, pineapple, banana and more. The recipe balances creamy ingredients with frozen fruit. I recommend using a high-power blender to create the best texture for the smoothie.
The bright blue fruit smoothie is a collaboration between Marianna Hewitt and the upscale Los Angeles-based grocery store chain, Erewhon. When I was living in LA I loved perusing the aisles of the grocery store. While pricey, it’s a celebrity favorite and also beautiful, with a whole wall of soups in mason jars and multi-color organic fruits and vegetables. Whether you’re looking for a more affordable option or like me, you no longer live on the West Coast, I’m sharing my take on this coconut cloud smoothie so you can make it at home.
Coconut Cloud Smoothie
Table of contents
Key Ingredients in This Recipe
- Blue Majik – This spirulina product made from freshwater algae is lauded for its superfood-like qualities. It gets its naturally shocking color from the photosynthesis compounds in algae. It does stain so be careful around your clothes.
- Coconut cream – Coconut cream and coconut milk are similar and made from the same two ingredients: coconut and water, though coconut cream has a higher fat content which gives it a thicker, creamier consistency. For the thick cloud-like consistency chill the can of coconut milk overnight before whipping it. I recommend 365 by Whole Foods Brand or Native Forest (found at most grocery stores). Trader Joe’s brand does not whip well and gets grainy.
- Almond milk – While the original recipe calls for almond milk, a non-dairy alternative, whole milk or oat milk can also be used in this smoothie. Make your own almond milk at home using my recipe here.
- Almond butter – This nut butter is made from grinding whole almonds to a paste. Either crunchy or smooth almond butter can be used in this recipe though smooth provides a better texture.
- Fruit – This smoothie is made with a combination of avocado, banana and pineapple giving it a fruity flavor base. Avocado adds a creamy texture with no naturally occurring sugar. Pineapple adds a natural sweetness and tropical element. Banana also adds a thicker texture and natural sweetener with the addition of potassium.
- Collagen – Collagen powder is an animal-based supplement with amino acids to support protein levels. I like the Vital Proteins brand.
- Stevia – This natural sweetener made from the stevia plant is optional. Add a few drops if you prefer your smoothie on the sweeter side. You can also add a bit of agave or honey instead.
How to Make a Coconut Cloud Smoothie
Step 1: Add ingredients to blender.
Add ¼ cup of the coconut cream, the almond milk, avocado, banana, pineapple, almond butter, ¾ teaspoon of Blue Majik, vanilla and peptides, stevia (optional) in the base of a blender with the ice.
Step 2: Blend the smoothie.
Blend on high until smooth.
Step 3: Assemble and serve.
Add the remaining coconut cream and Blue Majik to a large glass. Top with the smoothie mixture and serve immediately.
Tips and Tricks for This Recipe
How to Make Coconut Cream
To make the coconut cream, chill a can of coconut cream overnight. Add the coconut cream to a stand mixer fitted with a whisk attachment or in a large bowl. Whip in the mixer or by hand with a whisk until it forms light peaks to give it the signature cloud-like consistency.
Refrigerate and store in an airtight container for up to a week.
Substitutions/ swaps
- Though not as thick, coconut milk can be used in place of the coconut cream in this recipe.
- Use any combination of fruit in this smoothie in place of the pineapple, banana and avocado. I also love using mango or apple.
- Add a handful of greens like spinach or kale to your smoothie. Though be aware it will change the color, taking away the beautiful blue hue.
- Try adding some veggies like cauliflower for extra nutrients that you won’t even be able to taste.
Why You Should Freeze Your Fruit
Freezing the fruit prior to adding it to the smoothie negates the need for a lot of ice. It keeps it from watering down the smoothie too much. This enhances the flavor since less water is used and gives it a thicker frozen texture.
How to Prep this Smoothie Ahead of Time
Portion out ingredients into resealable bags and freeze until ready to use. In this case I recommend whipping the coconut milk and storing it in a mason jar or other airtight container. Then portion out the avocado, banana, pineapple, vanilla and collagen. Add the remaining ingredients just before blending.
To Serve as A Smoothie Bowl
Serve this recipe as a smoothie bowl. I recommend reducing the amount of almond milk added to ½ cup for a thicker smoothie consistency. Blend as directed below and pour into a bowl rather than a glass and top with ½ cup granola and sliced fresh fruit like additional banana, apples and strawberries.
Other Recipes to Try
If you enjoy this coconut cloud smoothie recipe, I recommend checking out these:
Coconut Cloud Smoothie
Ingredients:
- ½ cup whipped coconut cream, divided*
- ¾ cup almond milk
- ½ medium hass Avocado, pitted peeled and sliced
- 1 medium banana, sliced and frozen
- ½ cup diced pineapple, frozen
- 1 tablespoon almond butter
- 1 teaspoon Blue Majik spirulina powder, divided
- 1 teaspoon vanilla extract
- 2 tablespoons collagen peptides
- 2 drops stevia (optional)
- ½ cup ice
Instructions:
- Add ¼ cup of the coconut cream, the almond milk, avocado, banana, pineapple, almond butter, ¾ teaspoon of Blue Majik, vanilla and peptides, stevia (optional) in the base of a blender with the ice.
- Blend on high until smooth.
- Add the remaining coconut cream and Blue Majik to a large glass. Top with the smoothie mixture and serve immediately.
Notes:
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this is so beautiful beverage. The way he explain the process step by step its Good.by the step process only we make beverage easily. thank you for posting these kind of blogs.
Not only is this beautiful, but so yummy and easy to make. It only gets prettier as you drink it, too. It’s like drinking a piece of art. I can’t wait to make your smoothie bowl version of this!
I’m so glad!! The smoothie bowl version is so good to! I had it for breakfast this morning! It’s so good with granola