Soursop Coconut Smoothie

Alex Carter

This tropical Soursop Coconut Smoothie combines the creamy, tangy flavor of guanabana with rich coconut milk for a refreshing, nutrient-dense drink. It is naturally sweet, high in fiber, and offers a perfect balance of citrus-like acidity and silky texture.

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Prep Time 10

Total Time 10

Servings 2 servings

Calories 285 kcal

Ingredients

2 cups soursop pulp fresh or frozen, seeds removed
1 cup coconut milk full-fat canned or refrigerated carton for lighter version
0.5 cup coconut water to adjust consistency
1 tbsp honey or agave nectar for vegan option
0.5 tsp vanilla extract pure extract for aroma
0.25 tsp ground nutmeg for a hint of spice
1 cup ice cubes omit if using frozen soursop pulp
1 tbsp shredded coconut unsweetened, for garnish

Notes

If using fresh soursop, ensure it is fully ripe (soft to the touch). Store any leftovers in an airtight container in the refrigerator for up to 24 hours, though separation is natural; shake well before drinking. For a protein boost, add a scoop of unflavored collagen or pea protein.