Creamy Coconut Cinnamon Smoothie

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

I like to use either coconut milk or fresh raw milk for this recipe. A natural sweetener could be added as well, although the banana gives just the right amount of sweetness for my taste. I have also added fresh pineapple which gives it a nice tropical twist!

Servings: 1
Preparation Time: Less than 5 minutes

1 1/2 cups milk
1 medium frozen banana
1 heaping teaspoon coconut cream concentrate
1/2 teaspoon vanilla extract
Dash of cinnamon
1 teaspoon virgin coconut oil

Place milk, banana, coconut cream concentrate, vanilla and cinnamon in blender. Blend on high for about 30 seconds or until ingredients are well combined. Slowly drizzle the virgin coconut oil into the mixture.

Recipe submitted by Kathy, Campbellton, TX

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Published on July 27, 2011

(22 votes, average: 2.73 out of 5)

25 Comments

Doreen May 2, 2016 at 3:19 pm - Reply

Do you melt the coconut oil?  Sorry I haven’t used it in smoothies before.

Cindy Bessette April 29, 2016 at 1:14 pm - Reply

WE can’t eat bananas, what do you suggest we substitute with?

Vikki August 18, 2015 at 10:46 am - Reply

Made this with almond milk and a little more cinnamon (used Ceylon cinnamon which is sweeter than regular); all other ingredients as listed.  It was very good.  Thank you for the recipe.

Inger July 30, 2013 at 9:00 am - Reply
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Yum, that was SO good! Thank you!
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Healthified Living July 29, 2013 at 3:00 pm - Reply

I’ve made MANY smoothies in my day, and this was the best I’ve ever tasted! I made this with cashew milk and OMGoodness – absolutely divine! I will make this recipe again and again. Thanks so much for this!

Sarah:) June 20, 2013 at 5:48 pm - Reply

Copy & pasting onto a text document will work. Sometimes you can select what exactly you want printed off the page on your printer software.

Mary June 19, 2013 at 10:26 pm - Reply

Is there a way to print the recipes without the photo, trying to conserve ink! Thanks

Sarah:) May 24, 2012 at 12:55 am - Reply

Barbara: Try blending it in as one would with coconut oil: melt, then pour in slowly.

Barbara May 23, 2012 at 3:44 pm - Reply

I sure would love to try this recipe but when I use CCC in a smoothie recipe, I get bits of the CCC…..it just doesn’t blend up smooth!

Sarah:) May 8, 2012 at 12:09 pm - Reply

Linda: If you click on the ingredient it’ll take you to the product page: http://www.tropicaltraditions.com/coconut_cream_concentrate.htm

Linda May 8, 2012 at 5:58 am - Reply

OK still don’t know  what coconut cream concentrate is- what and where is the hyperlink?

Mary May 7, 2012 at 12:10 pm - Reply

I no longer use milk so I use almond milk and coconut milk. They both make great smoothies!!!

Pam April 25, 2012 at 6:33 am - Reply

I made this today!….hubby and I loved it…thank you!  :)

Lance November 30, 2011 at 11:05 pm - Reply
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wow …. this looks really yummY~
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Nancy August 15, 2011 at 8:53 am - Reply

We drink a lot of smoothies at our house and I sweeten them with raw honey which we buy locally.  However, I have coconut cream concentrate from Tropical Traditions in my cupboard which I have not used since I didn’t know what to do with it.  Now I will try it in this recipe!  Thanks!

Brenna August 9, 2011 at 12:32 pm - Reply

This sounds delicious and I intend to make it.  I was wondering what purpose the coconut oil served?

Joanna August 4, 2011 at 9:46 pm - Reply

This was one of the best smoothie’s I’ve ever made. I use a mixture of coconut milk (mostly coconut cream from the canned kind) and milk kefir. I didn’t have any coconut cream concentrate, but the coconut milk made it plenty thick and creamy! I used a heaping 1/4 t. cinnamon. Yum!

Bethany July 29, 2011 at 9:21 am - Reply

This was so yummy!  I used coconut milk and added a teaspoon of cinnamon because I love cinnamon and added about a Tablespoon more of coconut cream concentrate.  I also added 2 egg yolks for protein.  It was so good!

Kathy July 28, 2011 at 5:40 pm - Reply

Yes, I love both raw milk and coconut milk in this recipe. The more coconutty (is that a word?!) the better! You can also tweak the other ingredients to your liking. I also like to add a scoop of powdered greens to it sometimes. This is my breakfast everyday, it keeps me full until lunch time! :)

Patti July 28, 2011 at 2:11 pm - Reply

Have you ever used almond milk or coconut milk?
I don’t do dairy anymore but boy this looks good!

RACHEL July 28, 2011 at 12:40 pm - Reply

I love coconut so this will be my breakfast from now on!

Shirley July 28, 2011 at 8:19 am - Reply

DELICIOUS!  I had an abundance of frozen bananas so used 1 1/2, also used 1/4 c. Tropical Traditions Coconut (unsweetened) processed with 1/2 c. water instead of the CCC, and added more cinnamon like Sarah suggested.  Made 2-16oz. smoothies for us.  Loved it!

Sarah:) July 27, 2011 at 3:45 pm - Reply

This was SO GOOD! It’s very creamy and the vanilla and CCC give it such a nice touch. The banana isn’t overpowering and it’s just enough to give it an icy, milkshake-like flavor and texture. I used more then just a dash of cinnamon. If you really want to taste it I’d recommend using at least 1/4 teaspoon. 

This also makes a very big smoothie. Up the coconut oil to 1-2 tablespoons and it’s a perfect 2 serving smoothie.

Sarah:) July 27, 2011 at 2:01 pm - Reply

Click on the hyperlink and it’ll take you to the product page.

Dr. Dutch July 27, 2011 at 1:24 pm - Reply

This looks great. What is the coconut cream?

Creamy Coconut Cinnamon Smoothie