If you’re on the lookout for a treat that’s as beautiful to look at as it is delicious to sip, the Pink Smoothie with Coconut Whipped Cream Recipe is exactly what you need. This dreamy, creamy smoothie combines naturally vibrant strawberries and raspberries with a luscious, dairy-free coconut whipped cream topping, making it a refreshing indulgence perfect for Valentine’s Day, brunch, or whenever you want a healthy, dessert-style pick-me-up. The rich pink color brightens up your day, while the smooth texture and subtle sweetness make every sip feel like a special moment.

Ingredients You’ll Need

The image shows five white bowls on a white marbled surface. One bowl has small pineapple pieces that are yellow and juicy in texture, another bowl contains bright red strawberry halves neatly arranged, and a third bowl has a soft white powder. A fourth smaller bowl is filled with white granulated sugar, and next to the bowls there is a light green lime and a clear glass bottle filled with a pale liquid. The bowls are arranged in a loose circle, creating a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Pink Smoothie with Coconut Whipped Cream Recipe lies in its simplicity. Each ingredient is carefully chosen to lend natural sweetness, creamy texture, and that gorgeous pink hue without overpowering the delicate flavor balance.

Frozen strawberries: These provide the smoothie’s main fruity body and brilliant pink color, plus a tangy sweetness.
Frozen raspberries: They add a tart contrast and deepen the color for that irresistible pink shade.
Frozen banana: Keeps the smoothie creamy and naturally sweet without the need for extra sugar.
Coconut milk or almond milk: The dairy-free base that keeps things smooth and silky, with coconut milk adding a subtle tropical note.
Honey or maple syrup (optional): For those who prefer a little extra touch of sweetness.
Vanilla extract: Adds warmth and a hint of aromatic depth to the smoothie.
Full-fat coconut milk (chilled overnight): Essential for whipping into that light, fluffy coconut whipped cream that crowns this smoothie.
Powdered sugar: Sweetens and stabilizes the coconut whipped cream effortlessly.

How to Make Pink Smoothie with Coconut Whipped Cream Recipe

Step 1: Prepare the Coconut Whipped Cream

Start by chilling your can of full-fat coconut milk in the fridge overnight; this is crucial to help the cream separate from the liquid. When you’re ready, open the can carefully, scoop out just the solid cream into a bowl, and leave the watery part behind. This thick cream is what you’ll whip into your fluffy coconut whipped cream. Beat it alongside powdered sugar and vanilla extract until it reaches soft peaks and looks light and airy. Pop it back into the fridge to keep it cool while you blend the smoothie.

Step 2: Blend the Pink Smoothie

Add your frozen strawberries, frozen raspberries, frozen banana, coconut or almond milk, optional sweetener, and vanilla extract into a blender. Blend everything on high speed until your mixture is completely smooth and creamy, with no lumps of frozen fruit left. This step comes together quickly and creates the perfect foundation for your vibrant pink drink.

Step 3: Assemble and Serve

Pour your freshly blended pink smoothie into glasses, then crown each one generously with a swirl of that fluffy coconut whipped cream. The combination of the cold, fruity smoothie with the dreamy whipped topping is simply irresistible. If you want to take it up a notch, add a few fresh berries or a sprinkle of shredded coconut right on top.

How to Serve Pink Smoothie with Coconut Whipped Cream Recipe

The image shows two clear glass mugs filled with light pink milkshakes. Each milkshake has a tall swirl of white whipped cream on top, sprinkled with small red bits. A light pink and white striped straw sticks out from the whipped cream in each mug. The mugs sit on a round wooden board, and fresh green strawberries with red fruit are scattered nearby. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a beautiful presentation that’s as tasty as it looks, fresh strawberries or raspberries piled on top add a burst of color and texture. A light dusting of shredded coconut also complements the coconut whipped cream perfectly, giving each sip a tropical flair that’s simply delightful.

Side Dishes

This smoothie pairs well with light, refreshing side dishes like a crisp green salad or a bowl of mixed fruit for a vibrant brunch. Its creamy nature also works beautifully alongside toasted nuts, granola, or even a slice of avocado toast for a balanced and satisfying meal.

Creative Ways to Present

Want to impress your brunch guests or treat yourself in style? Serve this smoothie in clear glasses to showcase its heavenly pink hue and the cloud-like coconut whipped cream. Layer it in a parfait glass with granola or chia pudding to add texture and make it extra special. You can even drizzle berry coulis on top to elevate the visual appeal and add an extra hit of flavor.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers of the Pink Smoothie with Coconut Whipped Cream Recipe, store the smoothie portion in an airtight container in the refrigerator for up to 24 hours. The whipped cream topping is best added fresh but can be chilled separately for a few hours if needed.

Freezing

You can freeze leftover smoothie in ice cube trays for quick, ready-to-blend smoothie boosters later. Just pop a few cubes into your blender with some fresh milk for a quick remake. The whipped cream doesn’t freeze well, so it’s best to make that fresh each time.

Reheating

This recipe isn’t designed for reheating since it’s meant to be enjoyed cold and fresh. If your smoothie separates slightly in the fridge, just give it a good stir before serving again. The coconut whipped cream is always best served chilled and fresh out of the fridge.

FAQs

Can I use fresh fruit instead of frozen?

Absolutely! Using fresh fruit will create a thinner smoothie, so consider adding a few ice cubes to chill the drink and give it that thick, creamy texture you expect.

Is the Pink Smoothie with Coconut Whipped Cream Recipe vegan?

Yes! This entire recipe is completely vegan and dairy-free, especially if you choose maple syrup instead of honey.

Can I substitute the coconut whipped cream?

If you’re allergic to coconut or prefer a lighter topping, whipped aquafaba or a dairy-free yogurt dollop works well, though the signature coconut flavor and texture will change.

How do I get the smoothie thicker?

Using only frozen fruits and less milk will naturally thicken the smoothie. For an even creamier texture, throw in a spoonful of nut butter or a scoop of plant-based protein powder.

What makes the smoothie pink?

The gorgeous pink color comes primarily from fresh or frozen strawberries and raspberries. If you want to intensify the color, adding a bit of cooked beet or beet powder can make the hue even more vibrant.

Final Thoughts

There’s something truly special about the Pink Smoothie with Coconut Whipped Cream Recipe that makes it a standout in any kitchen. It’s easy to whip up, bursting with natural flavors, and looks stunning in a glass. Whether you’re treating yourself or sharing it with friends, this smoothie is a delicious way to brighten your day and nourish your body. Give it a try—you might just find your new favorite indulgence.

Pink Smoothie with Coconut Whipped Cream Recipe

Ingredients You’ll Need

How to Make Pink Smoothie with Coconut Whipped Cream Recipe