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Made with frozen fruit, spinach, and coconut milk, this Avocado Smoothie Recipe is irresistibly thick, creamy, and delicious! An easy, nutritious breakfast or tropical treat, and ready in less than 5 minutes!
I started making avocado smoothies over ten years ago when my child was a toddler. Motivated by my determination to sneak as many nutrients into his little body as possible, I quickly learned that smoothies were the perfect way to do it. Plus, I had just purchased my first Vitamix blender and was looking for any excuse to use it! With frozen pineapple, mango, and banana, and coconut milk, this avocado smoothie tastes like a delicious tropical treat, and nothing like guacamole. In fact, you can barely taste the avocado at all! Just ask my (now) 12-year-old who still requests this smoothie at least once a week. Not convinced? Here are a few more reasons why I think you will love this avocado smoothie as much as we do:
- Avocado makes it ultra-rich and creamy with a smooth, silky texture
- It’s a quick, no-cook breakfast or snack (that isn’t cereal)
- Tastes equally delicious frozen into popsicles
Table of Contents
Avocado Smoothie Ingredients + Substitutions
Here’s what you’ll need to make this quick & easy smoothie, plus substitutions.
- Avocado: Avocado is key to a thick and creamy avocado smoothie without needing yogurt or ice cream. Use a ripe avocado that yields slightly when gently squeezed for the smoothest texture and the mildest flavor.
- Frozen fruit (banana, mango, pineapple): Tropical fruit pairs especially well with avocado because its bright sweetness and gentle tang balance avocado’s rich, buttery texture. Mango and pineapple also help “mask” the avocado flavor, so this smoothie tastes fruity, not savory. Substitutions: Swap the mango or pineapple for frozen peaches, frozen orange segments, or frozen strawberries. You can also use fresh fruit, but add a handful of ice to keep the smoothie thick and cold.
- Coconut milk: I like making this smoothie with low-fat canned coconut milk because it adds creamy coconut flavor without making the smoothie overly heavy, plus it blends up super smooth. For a richer, dessert-like smoothie, use full-fat canned coconut milk or coconut cream, especially if you plan to freeze the mixture into popsicles since the extra fat helps them taste creamier and less icy. Substitutions: Unsweetened carton coconut milk works too, just expect a lighter texture.
- Fresh spinach: A handful of fresh spinach adds an easy nutrient boost, and the tropical fruit keeps the flavor sweet and refreshing. Substitutions: A handful of chopped kale is a terrific substitute for spinach.
- Lime juice (optional): A squeeze of lime brightens the whole smoothie and keeps it tasting fresh and fruity. It also helps balance the richness of the avocado and coconut milk.
- Honey (or maple syrup for vegan): A small drizzle is all you need to bring everything together, especially if your fruit is not super ripe. For a vegan avocado smoothie, swap in pure maple syrup.
- Vanilla protein powder (optional): Vanilla protein powder turns this into a more filling breakfast smoothie and adds extra sweetness without needing much honey. If your protein powder is strongly flavored, start with a half scoop, blend, then add more to taste.
Find the complete recipe with measurements in the recipe card below.
Avocado Smoothie Recipe Tips
Use the tips below for a perfectly thick and flavorful avocado smoothie every time.
Use ripe avocado
Choose an avocado that yields slightly to gentle pressure, feels creamy rather than hard, and has flesh that is mostly bright green. If the stem cap is easy to pop off and you see green underneath, it is usually good.
- Under-ripe avocados are firmer and less buttery, which can leave tiny lumps after blending and add a slightly bitter, grassy flavor.
- Over-ripe avocados (especially ones with lots of brown flesh) can taste dull or “off” and may make the smoothie taste less vibrant.
Add liquids first, then protein powder
Pour the coconut milk into the blender first, then add the fruit and avocado so everything blends faster and more evenly. If you’re adding protein powder, add it after the smoothie is mostly blended (then blend again for 10 to 15 seconds). This helps prevent the powder from clumping on the blades and sides of the blender.
Use frozen fruit instead of ice
Frozen banana, mango, and pineapple make this avocado smoothie thick, creamy, and cold without diluting the flavor. Ice can water down the tropical taste and turn the texture a little slushy. If you only have fresh fruit, use a small handful of ice and reduce the coconut milk slightly to keep it thick.
Serving and Freezing
This avocado smoothie tastes best right after blending. While you can refrigerate leftovers for up to 24 hours, it will naturally separate and lose its icy, creamy texture (not to mention change color due to the natural browning of the avocado).
Freeze into popsicles: If you want to make it ahead, pour the smoothie into popsicle molds and freeze until solid for an easy summer treat. For the creamiest popsicles, use full-fat canned coconut milk or coconut cream.
More Easy Smoothie Recipes
For more of a smoothie bowl vibe, check out my 5-star ⭐️ Acai Bowl Recipe! And, if you try making this avocado smoothie recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Avocado Smoothie Recipe
Ingredients
- 1 cup low-fat coconut milk, see notes
- 1 frozen banana, sliced
- 1 cup fresh spinach
- ½ cup frozen mango chunks
- ½ cup frozen pineapple chunks
- 1 ripe avocado, peeled and pitted
- 1-2 tablespoons fresh lime juice
- 1-2 teaspoons honey, or maple syrup for vegan), to taste
- 1 scoop vanilla protein powder, optional
Instructions
- Add the coconut milk to a high-speed blender first to help everything blend smoothly.
- Add the spinach, frozen banana, frozen mango, and frozen pineapple.
- Scoop in the avocado, then add lime juice (if using) and honey or maple syrup.
- Blend on high until completely creamy and no spinach flecks remain, about 45 to 75 seconds depending on your blender.
- Taste and adjust. Add more sweetener if needed, or a splash more coconut milk to thin.
- If using vanilla protein powder, add it last and blend again for 10 to 15 seconds.
- Pour into two glasses and serve right away.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
