Description
A refreshing and creamy watermelon smoothie blending juicy watermelon with strawberries and coconut milk for a tropical twist. Perfect for cooling down on a warm day.
Ingredients
1 mini seedless watermelon, or 2 ½ cups frozen watermelon cubes
½ cup frozen strawberries
1 cup canned light coconut milk
½ cup plain whole milk or reduced-fat Greek yogurt
1 tablespoon honey
1 ½ teaspoons lime juice (optional)
Instructions
- If using a whole seedless watermelon, cut into quarters. Score the flesh with 1-inch parallel cuts in both directions to create cubes, then slice between rind and flesh to remove cubes.
- Place watermelon cubes in a single layer on a baking sheet lined with parchment paper or silicone mat. Freeze until solid, at least 3 hours or overnight.
- In a blender, combine 2 ½ cups frozen watermelon cubes, frozen strawberries, coconut milk, Greek yogurt, honey, and lime juice if using.
- Blend until smooth and creamy, about 1 minute, stopping to stir as needed.
- Pour into 2 glasses and serve immediately.
- Store leftover frozen watermelon cubes in freezer bags for up to 2 months.
Notes
Substitute coconut milk with almond milk or oat milk for a different flavor.
Add fresh mint or basil for a herbal note.
Include a scoop of protein powder or chia seeds for added nutrition.
Use frozen mango or pineapple instead of strawberries for a tropical twist.
Use ice cubes if using fresh watermelon to thicken smoothie.
Adjust sweetness with honey, maple syrup, or agave as preferred.
- Prep Time: 10 minutes (plus freezing time if using fresh watermelon)
- Cook Time: 0 minutes
- Category: Beverage, Smoothie
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: Approx. 150-180 kcal
- Sugar: Approx. 20-22g
- Sodium: Approx. 30-40mg
- Fat: Approx. 4-6g
- Saturated Fat: Approx. 3-4g
- Unsaturated Fat: Approx. 1-2g
- Trans Fat: 0g
- Carbohydrates: Approx. 28-30g
- Fiber: Approx. 2-3g
- Protein: Approx. 3-4g
- Cholesterol: Approx. 5-8mg
