Most smoothies use milk or yoghurt. Coconut water makes a lighter one: it blends the fruit smoothly, adds a gentle natural sweetness and keeps the whole drink dairy-free.

The fruit does the rest. Ripe mango gives body, pineapple and lime give brightness, and there’s no need for added sugar.

Serves 2 · Prep 5 min

Ingredients

• 300 ml chilled organic coconut water
• 150 g frozen mango chunks
• 100 g fresh or frozen pineapple chunks
• 1 ripe banana
• Juice of ½ lime
• A few mint leaves (optional)

Method

1. Liquid first. Pour the coconut water into the blender, then add the fruit, lime juice and mint. Liquid at the bottom helps the blades catch.
2. Blend. Blend on high for 45–60 seconds until completely smooth.
3. Adjust and serve. Too thick? Add a splash more coconut water. Pour into glasses and drink straight away.

Tips

• Frozen fruit means no ice: Frozen mango keeps the smoothie cold without watering it down.
• Coconut water ice cubes: Freeze coconut water in an ice tray and use the cubes in smoothies or iced drinks.
• Green version: Add a handful of spinach; the mango hides the taste.
• More protein: Blend in 2 tbsp hemp seeds or a scoop of plant protein.

FAQ

Why use coconut water instead of milk?

It gives a lighter, dairy-free smoothie with a gentle natural sweetness, so you don’t need to add sugar.

Can I make it the night before?

It’s best fresh. Pre-pack the fruit in freezer bags and blend in the morning.

What does NFC coconut water mean?

“Not from concentrate”: coconut water packed without being concentrated and reconstituted, so it tastes closer to fresh.