Coconut Banana Smoothie {Whole30 Approved}

If you’re looking for a delicious Whole30 smoothie, you’ll love this banana coconut smoothie! It checks all the boxes for a Whole30-compliant breakfast or post-workout refuel. Plus, it’s incredibly easy to make with just five ingredients. 

Since smoothies with bananas can be a bit carb-heavy, I balanced things out with almond milk, almond butter, chia seeds, and the secret to the creamy, dreamy magic: coconut cream!  Since Whole30 rules out dairy-based smoothies, canned coconut cream is the best way to get that luxuriously thick, velvety texture without yogurt or milk. 

But the best part? Coconut cream is packed with healthy fats that help keep you full and satisfied –no mid-morning crash here! Just pure, delicious goodness in a glass. One sip, and you’ll be hooked! 

Ingredients you’ll need

• Almond milk. For the liquid base, choose unsweetened almond milk with no added sugars or funky additives. Making your own is a great option, but if you’re going store-bought, brands like Califia Farms and New Barn offer Whole30-compliant options. 
• Coconut cream. I use full-fat canned coconut cream because it adds richness and natural sweetness without needing any added sugar. Look for a brand with minimal ingredients (just coconut and maybe water). Trader Joe’s and Whole Foods both have great options. I love Trader Joe’s!
• Chia seeds. These little superfood powerhouses add fiber, omega-3s, and a natural thickening effect that makes the smoothie extra satisfying. Black or white chia seeds work great.
• Almond butter. A spoonful of almond butter adds healthy fats, protein, and a subtle nutty flavor. Be sure to choose one with no added sugar (just almonds and salt). The best option? Homemade!
• Frozen banana. A naturally sweet and ultra-creamy frozen banana is a must for making thick, frosty, almost ice-cream-like coconut banana smoothies. 
• Ice cubes. These help create that thick, frosty texture. 
• Protein powder. A scoop of vanilla whey protein makes it more of a meal. However, whey protein isn’t Whole30-approved. To add protein without breaking the rules, collagen peptides (like Vital Proteins), egg white protein powder, or pea protein powder are great alternatives. 

How to make a coconut banana smoothie

Step 1: Add ingredients to the blender. Add the almond milk, coconut cream, chia seeds, protein powder (if using), almond butter, frozen banana, and ice cubes (in that order) to a high-speed blender (like a Vitamix) or bullet blender.

Step 2: Secure the lid and blend. Place the lid on the blender and start blending on low speed, gradually increasing to high until the smoothie is completely smooth and creamy. If needed, stop and scrape down the sides to ensure everything gets incorporated. Enjoy!

Recipe tips and FAQs

• Peel and slice ripe bananas before freezing them in a freezer-safe resealable bag or container so they’re ready to blend into a smoothie whenever you are.  
• Shake the can of coconut cream before opening it to evenly distribute the fat and get that rich, creamy texture. 
• If your smoothie is too thick, add a splash of almond milk and blend again. If you prefer a thicker texture, add a few more ice cubes and blend for another few seconds. 

Variations

When making swaps, remember to always check ingredient labels to ensure there are no added sugars, dairy, preservatives, or artificial junk. Here are some Whole30-compliant substitutions that will work well: 

• If you can’t find coconut cream, full-fat canned coconut milk is the best alternative. Just refrigerate it overnight and scoop out the thick part to use in your smoothie.
• If you don’t have almond milk, unsweetened cashew milk or coconut milk works great.
• If you don’t have chia seeds, ground flaxseeds or hemp seeds are solid swaps, offering similar healthy fats, fiber, and thickening properties. 
• Instead of almond butter you could do cashew butter or use sunflower seed butter for a nut-free option.
• Instead of a frozen banana, you could use a frozen avocado or frozen cauliflower for a thick, nutrient-dense alternative with less sugar. 

Storing and freezing

Storing: Smoothies taste best right after blending. If you have extra, keep it in an airtight container in the fridge for up to 24 hours, and give it a good shake before drinking. 

Freezing: For longer storage, freeze any leftover coconut banana smoothie in an ice cube tray and blend the cubes when you’re ready!

More smoothie recipes

• Banana Beet Smoothie
• Banana Smoothie with Oats and Almonds
• Kiwi Strawberry Banana Smoothie
• Strawberry Peanut Butter Banana Smoothie 
• Tropical Blue Smoothie Bowl

If you love this banana coconut smoothie with coconut cream, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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