Strawberry Coconut Daiquiri Blend

I discovered this smoothie entirely by accident on a sweltering afternoon when my blender and I had about five minutes before guests arrived. The strawberries were beginning to soften on the counter, coconut milk was chilling in the fridge, and I needed something that tasted like a beach vacation. What started as improvisation became the drink everyone keeps asking me to remake, and now it's become my default answer when someone says they're thirsty.

My sister was visiting from out of state, and I made this for her first thing after she arrived, still jetlagged and hungry. She took one sip and asked if I'd somehow bottled tropical air, which became our inside joke all week. That's when I realized this wasn't just a smoothie—it was my version of saying welcome without needing words.

Ingredients

• Frozen strawberries (1½ cups): Frozen fruit is your secret weapon here because it creates that luxurious thickness without watering everything down with melting ice, and it's just as nutritious as fresh.
• Ripe banana (½ medium): This does the heavy lifting to make the smoothie creamy and adds natural sweetness, so you won't need to pile on the syrup.
• Coconut milk (1 cup): Full-fat gives you a richer texture, but light works perfectly if you prefer something less heavy—either way, shake the can first because that cream separates easily.
• Coconut water (¼ cup): This balances the richness of the milk and adds subtle electrolytes without making the drink taste like you're drinking sunscreen.
• Agave or maple syrup (1–2 tablespoons): Start with less and taste as you go, because frozen strawberries vary in sweetness depending on the season.
• Lime juice (½ lime): This brightens everything and keeps the smoothie from tasting one-note, so don't skip it even if you think you don't like lime.

Instructions

Gather and measure:

Get your blender ready and measure everything while it's still cold, which keeps the flavors crisp and the final drink perfectly chilled. Having everything prepped takes the guesswork out of the next step.

Combine in the blender:

Pour the coconut milk and water in first, then add your strawberries, banana, sweetener, and lime juice on top. This order helps the liquid start breaking down the frozen fruit immediately when you blend.

Blend until silky:

Turn the blender to high and let it run for about 30 seconds, stopping to check if you need another few seconds. You want it smooth and creamy, never grainy or separated.

Taste and adjust:

This is the moment to be honest about what you're tasting—too sweet, too tart, too thick? Add a splash of water if you went heavy, or a squeeze more lime if it needs brightness.

Serve right away:

Pour into chilled glasses and drink immediately before it starts separating, then add your garnishes so they stay pretty and aren't soggy by the time you take a sip.

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The first time someone asked me to make this for a group, I tripled the recipe and watched four different people immediately close their eyes after the first sip, which told me everything I needed to know. That's the moment I stopped thinking of this as just a drink and started thinking of it as something that makes people pause and actually taste what they're having.

When to Serve This

I reach for this on lazy weekend mornings when I want something that tastes like dessert but doesn't require any cooking, or on those unexpected hot days when opening the oven feels like a crime. It's equally at home as a light breakfast, an afternoon pick-me-up, or even a dairy-free dessert alternative when you're craving something cold and sweet.

Making It Your Own

The beauty of this smoothie is that it doesn't demand perfection—it invites experimentation. I've had versions with extra coconut shred stirred in, with a vanilla extract whisper, even with a tiny pinch of cardamom one adventurous morning, and all of them were completely legitimate.

Storage and Make-Ahead Tips

This is strictly a drink-it-now situation, which is kind of the point—it takes five minutes, so why make it ahead? That said, if you're batch prepping for a group, you can prep the blender pitcher with all the frozen and dry ingredients the night before, then just add the liquids and blend in the morning.

• Freeze your glasses for 10 minutes before serving, and the smoothie stays cold much longer without getting watered down by melting ice.
• If you're doubling the recipe, blend in two batches rather than overloading your blender, because cramming too much in means uneven blending and a less creamy result.
• The longer a smoothie sits, the more the coconut milk separates and the ice crystals from the frozen berries start melting, so treat it like fresh juice and drink it within a few minutes of blending.

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This smoothie has quietly become my answer to almost everything—a gift to bring to someone, something to make when I'm running late, a way to use up fruit before it goes bad. Sometimes the best recipes aren't the complicated ones; they're the ones that fit seamlessly into real life and somehow make ordinary moments feel a little bit tropical.

Recipe FAQs

→ Can I make this drink thicker?

Yes, reduce the coconut water or add a few ice cubes before blending for a thicker, creamier texture.

→ Is there a substitute for agave syrup?

Maple syrup or honey can be used as alternative sweeteners depending on your preference.

→ What is the best way to garnish this drink?

Fresh strawberry slices, shredded coconut, and lime wedges enhance both the flavor and appearance.

→ Can I use fresh strawberries instead of frozen?

Fresh strawberries can be used, but the drink may need ice cubes added for chilled consistency.

→ Is coconut milk important for this drink?

Coconut milk adds a creamy texture and distinct tropical flavor that complements the other ingredients.