Smoothie with coconut water

Ingredients

• 330 mlcoconut water
• 1 handfulstrawberries
• 1 handfulblackberries
• 1 handfulblueberries
• 1banana
• 2 teaspoonsflaxseed

Instructions

1. 1

   Blend the ingredients

   Wash the fruit and put it in a blender with the flaxseed and coconut water. Blend until smooth, then pour into a glass. If the weather is warm, add ice cubes if you like.

What is a coconut water smoothie?

A smoothie is a blended drink made from fruit and liquid. This Dutch-style recipe combines coconut water with mixed berries, banana and flaxseed for a fresh, lightly thick drink.

The berries bring tartness, while banana softens their sharpness and gives the smoothie body. Flaxseed adds a mild nutty note, and the coconut water keeps the texture pourable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 4g protein, 36g carbs, 3g fat.

The banana and berries provide most of the carbohydrates, while flaxseed contributes a little fat, fibre and protein. Coconut water adds liquid and some carbohydrates; serve the smoothie with a protein-rich food such as yoghurt to make a more balanced snack.

Choosing the ingredients

Coconut water: use it chilled for a cooler smoothie, and shake or stir it if it has separated in the pack.

Mixed berries: fresh or frozen berries both work. Frozen fruit makes the drink colder and thicker, so you may need to blend a little longer.

Banana and flaxseed: a ripe banana blends smoothly and adds sweetness. Use ground flaxseed if you want it to disappear more completely into the drink.

Getting a smooth blend

Add the liquid to the blender with the fruit and flaxseed, then blend until no large pieces remain. If the blades struggle, stop the blender, scrape down the sides and continue blending.

Texture and doneness

The smoothie is ready when it looks evenly coloured and pours without visible chunks. For a thinner drink, blend in a little extra coconut water; for a thicker one, use frozen berries or add ice.

Timing and temperature

There is no cooking time: wash the fruit, blend everything and serve straight away. Add ice cubes if it is warm, as suggested in the method, or chill the ingredients beforehand.

Serving ideas

Serve in two glasses as a drink alongside breakfast or a light snack. For a more substantial plate, pair it with yoghurt, oats or toast rather than treating the smoothie alone as a complete meal.

Recipe notes & tips

• Wash and drain the berries before blending.
• Use a ripe banana for a smoother, naturally sweeter drink.
• Add the coconut water to the blender before the fruit to help the blades get moving.
• Blend longer if you use whole flaxseed and want a finer texture.
• Taste before serving, as the sweetness varies with the ripeness of the fruit.

Variations

• Frozen berries: use them instead of fresh fruit for a colder, thicker smoothie.
• Citrus lift: add a little lemon juice for a sharper flavour.
• Creamier blend: include a spoonful of yoghurt for a softer, creamier texture.
• More fibre: blend in a spoonful of oats for extra body.
• Fresh herbs: add a few mint leaves for a cool, fragrant note.

Common mistakes to avoid

• Adding ice too early: it can dilute the flavour; chill the fruit first and add ice only if needed.
• Using an unripe banana: it can taste starchy; choose one that is ripe and soft.
• Stopping too soon: berry or flaxseed pieces may remain; blend until the drink looks even.
• Overfilling the blender: the mixture may not circulate; blend in batches if your blender is small.
• Expecting a sugar-free drink: the fruit contains naturally occurring sugars; bear that in mind when serving.

How to store

This smoothie is best served straight after blending. If needed, refrigerate it in a sealed container and drink within 24 hours; shake or stir well before serving, as it may separate.

Frequently asked questions