Lemongrass Coconut Green Smoothie

Alex Carter

This refreshing tropical green smoothie blends the zesty, citrus-floral notes of fresh lemongrass with creamy coconut milk and nutrient-dense greens for an energizing breakfast or snack.

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Prep Time 10

Total Time 10

Servings 2 servings

Calories 245 kcal

Ingredients

1 stalk fresh lemongrass outer leaves removed, tender inner core finely minced
1 cup full-fat coconut milk canned or carton
2 cups baby spinach tightly packed
1 cup frozen mango chunks provides natural sweetness and creaminess
0.5 cup coconut water adjust for desired consistency
1 tbsp fresh lime juice about half a lime
1 tsp fresh ginger peeled and grated
1 tsp honey or agave nectar optional, to taste

Notes

For the best texture, use a high-speed blender to fully break down the fibrous lemongrass. To make ahead, portion the spinach, mango, and ginger into freezer bags; just add liquids and lemongrass when ready to blend. Leftovers can be stored in an airtight jar for up to 24 hours, though some separation is natural—just shake before drinking.