Strawberry smoothies are a classic, but a sprinkle of toasted coconut makes them taste like a beach vacation. This toasted coconut strawberry smoothie blends frozen strawberries with soy milk, silken tofu, and hemp hearts, then gets a nutty, golden coconut finish. It makes two glasses, so you can share or save one.
Each glass gives you 24 g protein, 8 g fiber, and about 420 calories. Total time is about 8 minutes, including toasting the coconut.
Liquid calories can be easy to underestimate. If you like having a rough daily target in mind, my free calorie calculator gives you a simple starting point.
- 24 g protein and 8 g fiber per serving, about 420 calories. No protein powder.
- Toasted coconut. Three minutes in a dry skillet turns plain coconut nutty and fragrant.
- Whole food protein. Soy milk, silken tofu, and hemp hearts supply the protein.
- Makes two. Share it, or keep the second glass in the fridge for tomorrow.
- Naturally gluten-free. As written, there are no oats or grains in this one.
Why This Recipe Keeps You Full
Strawberries are refreshing and full of flavor, but on their own they will not keep you full for long. Adding soy milk, silken tofu, and hemp hearts turns a fruit drink into a smoothie with real protein.
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Coconut and hemp hearts add a little fat, and fat helps a smoothie feel satisfying. The toasted coconut also adds flavor, which means you need less added sweetener to make it taste great.
Strawberries and banana bring fiber, and the thick texture from frozen fruit slows you down as you drink. Sipping slowly gives your body time to notice it has been fed.
Soy milk is also one of the few plant milks with protein close to dairy milk, which is why it forms the base of so many smoothies here. Paired with silken tofu, it builds a creamy texture that tastes rich without any cream at all.
Making two glasses at once is also a small step toward consistency. When a protein-rich option is already made and waiting in the fridge, it is much easier to choose it over something less satisfying when hunger shows up in the afternoon.
A Few Notes on the Ingredients
Unsweetened shredded coconut. Toast it in a dry skillet over medium-low heat for 2 to 3 minutes, stirring constantly, until golden. It burns quickly, so stay close. Blend half into the smoothie and save half for the top.
Frozen strawberries. Frozen strawberries make the smoothie thick and frosty. If you only have fresh, add a handful of ice and use a frozen banana.
Silken tofu. Silken tofu makes the smoothie creamy and adds protein without any flavor of its own. It is often sold in shelf-stable boxes near the Asian foods.
Hemp hearts. Hemp hearts blend in easily and add both protein and healthy fats. Keep the bag in the fridge so they stay fresh.
Toasted Coconut Strawberry Smoothie
Ingredients
Equipment
Method
- Toast the shredded coconut in a dry skillet over medium-low heat for 2 to 3 minutes, stirring constantly, until golden. Transfer to a plate to cool.
- Add the soy milk, silken tofu, hemp hearts, banana, vanilla, maple syrup, and half of the toasted coconut to a blender.
- Add the frozen strawberries on top.
- Blend on high for 60 seconds, until thick and smooth. Add a splash more soy milk if needed.
- Pour into two glasses and sprinkle with the remaining toasted coconut. Serve right away.
Nutrition
Notes
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- Coconut-free: Skip the coconut and top with toasted sliced almonds instead.
- Protein boost: Add 2 tbsp of almond butter or peanut butter to the blender.
- Tropical version: Swap half the strawberries for frozen pineapple.
- Soy-free: Use pea milk and replace the silken tofu with 0.5 cup of coconut yogurt plus 1 tbsp more hemp hearts.
- Nut-free: As written, this smoothie is nut-free.
Storage, Leftovers, and Serving
Pour the second glass into a jar with a tight lid and refrigerate for up to 24 hours. Shake well before drinking. Store the toasted coconut separately in a small container so it stays crunchy.
Toast a bigger batch of coconut at once. Cooled toasted coconut keeps in an airtight jar at room temperature for up to 2 weeks and is great on oatmeal and soy yogurt too.
Frozen strawberries are picked ripe and frozen quickly, so they are often sweeter than fresh berries out of season. Buy a big bag and keep it on hand, since they also work well in oatmeal and soy yogurt bowls.
Pour it into a bowl and top with sliced strawberries, coconut, and hemp hearts for a smoothie bowl. For more drink ideas, browse my smoothie recipes.
Frequently Asked Questions
How Much Protein Is in This Smoothie?
Each glass has about 24 g protein, from the soy milk, silken tofu, and hemp hearts. Values vary with brands. Adding a spoonful of nut butter raises it further.
Do I Have to Toast the Coconut?
No, but it makes a big difference in flavor. Raw coconut tastes mild and sweet, while toasted coconut tastes nutty and rich. If you are short on time, use store-bought toasted coconut chips.
Can I Make This Smoothie Without Banana?
Yes. Use an extra 0.5 cup of frozen strawberries and 0.25 cup more silken tofu for body. Add 1 to 2 tsp of maple syrup if you need more sweetness.
Your This-Week Plan
This week, make this smoothie on a morning when you usually rush out the door. Drink one glass with breakfast and save the second for a mid-afternoon snack. Notice whether having a protein-rich option ready changes what you reach for later in the day.
If afternoons are when you tend to graze, try having half a smoothie around 3 PM. Many people find that a small protein-rich snack takes the edge off hunger before dinner.
This article is for general education and isn’t medical or nutrition advice. Nutrition values are calculated from the listed ingredients and will vary with brands and substitutions.
If you eat fully plant-based, a reliable source of vitamin B12 matters, so talk with your doctor or a registered dietitian about supplementation. If you have a health condition, are pregnant or breastfeeding, or take medication, check with a professional before changing how you eat.
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