Save This tropical smoothie brings together creamy coconut with bold pineapple and a playful blue spirulina swirl for a breakfast or snack that feels luxurious but takes barely 10 minutes to make. Each glass is a cool blend of rich coconut and refreshing fruit, perfect for warm weather or whenever you want a splash of sunshine at home. Inspired by Erewhon’s iconic Coconut Cloud, this version skips refined sugars and easily fits vegan, gluten-free, and dairy-free diets.
We started making this smoothie to brighten up breakfasts and now it is a must for family brunches and summer afternoons. My favorite part is watching how excited everyone gets about the blue spirulina layer.
Ingredients
- Coconut milk: Full-fat, chilled, delivers luscious creamy body to the smoothie. For the best flavor, use canned coconut milk and chill it overnight
- Coconut cream: Adds extra silkiness. Choose one with coconut as the first ingredient, look for minimal additives
- Unsweetened shredded coconut: Provides real coconut flavor and some fiber. For extra freshness, buy a new bag when starting this recipe
- Maple syrup: Adds just the right sweetness. Taste and adjust for your preference. Choose pure maple syrup for richer notes
- Vanilla extract: Rounds out the tropical flavors. Always use pure vanilla, not imitation
- Sea salt: Sharpens the sweet and tropical notes. Use a pinch of fine sea salt for best blending
- Frozen pineapple chunks: Bring tart, juicy brightness. Go for frozen over fresh for a colder, thicker smoothie
- Frozen banana: Creates frothy, creamy texture. Peel and freeze very ripe bananas for the best natural sweetness
- Blue spirulina powder: Gives the gorgeous blue color and delivers nutrients. Select a pure blue spirulina powder from a trusted brand to avoid any off taste
- Coconut yogurt: Unsweetened, dairy-free, brings cloudlike swirl and gentle tang. Check for a thick, creamy texture
- Coconut flakes: For topping, add crunch and extra coconut aroma. Toast for more flavor if you wish
- Chia seeds: Sprinkled on top give crunch and omega three content
- Fresh pineapple pieces: Brighten up the look and add extra zing as garnish
Instructions
- Prepare the Coconut Smoothie Base:
- Combine chilled coconut milk, coconut cream, shredded coconut, maple syrup, pure vanilla extract, a pinch of sea salt, frozen pineapple, and frozen banana in a high-speed blender. Blend on high until the mixture is ultra smooth and creamy. There should be no lumps or tiny bits of fruit left. Scrape sides and blend again if needed for the silkiest base
- Pour and Reserve the Base:
- Pour roughly three quarters of the smoothie evenly into two serving glasses. The remaining smoothie stays in the blender for the colored layer. This layering sets up the beautiful blue cloud effect
- Make the Blue Cloud Layer:
- To the leftover smoothie in your blender add blue spirulina powder and coconut yogurt. Blend again on medium speed until the color is fully mixed in and the mixture is creamy and light blue. Adjust the amount of blue spirulina as needed to get the color you want
- Create the Cloud Layers:
- Gently spoon or pour the blue smoothie mix on top of the white coconut smoothie in each glass. Use a spatula for precision and aim for a soft billowy swirl to mimic a cloud. Do this step slowly so the layers remain distinct
- Add Toppings and Serve:
- Sprinkle coconut flakes and chia seeds on top. Garnish with a few small pieces of fresh pineapple for extra brightness. Serve immediately with a straw while the smoothie is thick and cold
Save I always look forward to making this smoothie because blue spirulina feels a little magical. My kids call it the ocean smoothie and insist I add extra pineapple on top. It turns breakfast into a small celebration.
Storage and Make-Ahead Tips
This smoothie tastes best freshly blended because frozen fruit gives it that thick milkshake texture. If you need to prep ahead, blend the base and store in the fridge up to 24 hours. Shake or blend again to restore texture and add toppings just before serving. Leftovers can also be poured into popsicle molds for a fun frozen treat.
Ingredient Swaps and Additions
You can use agave nectar for a vegan sweetener or substitute honey if dairy is not a concern. For a thicker shake, simply add more frozen banana or a handful of ice. If you want more protein, stir in a scoop of plain plant protein powder without strong flavors.
How to Serve for a Wow Factor
Serve this smoothie in clear glasses for the cloud effect. Layer colors gently and heap toppings high. Add edible flowers for brunch or a few cacao nibs for crunch. A striped straw or coconut slice on the rim amps up the tropical vibe.
Coconut Cloud Context
The original Erewhon Coconut Cloud became popular as an eye-catching wellness drink with blue spirulina as its signature. This homemade version skips added syrup and refined sugar making it lighter and something you will want to make again and again. It is a blend of trendy West Coast superfoods and classic tropical flavors.
Seasonal Variations
Use frozen mango in place of pineapple for a new twist. Add a squeeze of lime juice if you want citrusy zing. Go for toasted coconut flakes on top in cooler months for a warmer flavor note.
Success Stories
This smoothie has starred at summer picnics and even birthday breakfasts where adults and kids love making their own swirled layers. At a brunch I once offered a toppings bar and every single glass disappeared in minutes.
Freezer Meal Conversion
Pour blended smoothie base into ice cube trays and freeze. When ready to serve, pop cubes back in the blender, add a splash of coconut milk and blend until thick and frosty. This is a fun way to prep for weekday breakfasts or after-work pick-me-ups.
Save Serve immediately and enjoy the bright flavor and dramatic look. This smoothie is sure to delight both kids and adults at any meal.
Kitchen Guide
- → How do I achieve the blue cloud layer?
Blend blue spirulina powder and coconut yogurt into a portion of the smoothie and gently layer it on top of the base for striking color contrast.
- → Can I use fresh fruit instead of frozen?
Frozen fruit gives a thicker, colder texture. Fresh fruit works but may result in a thinner, less frosty beverage; consider adding ice.
- → Is blue spirulina necessary?
Blue spirulina creates the signature color and adds nutrients but can be omitted if unavailable—the smoothie remains delicious.
- → Which sweeteners can I substitute?
Maple syrup is recommended for a vegan version, but agave nectar or honey are good alternatives based on dietary preferences.
- → Can I make this nut-free?
The smoothie is naturally nut-free but double-check coconut product labels to ensure no cross-contamination for allergies.
- → What is the best way to garnish?
Coconut flakes, chia seeds, and fresh pineapple add texture and flavor. Layer these gently for the most appealing look.