Pour your 2 cups of canned coconut milk directly into a high-powered blender. I prefer to use a countertop blender for this recipe (like a Vitamix or Ninja) because the power matters when you’re working with frozen coconut chunks. The milk should be room temperature or slightly chilled. If you’ve refrigerated your can, that’s fine—just don’t use it straight from the freezer, as this can create an uneven blend.

Add your 2 tablespoons of sweetener directly to the coconut milk. I use allulose frequently because it blends seamlessly and doesn’t have the cooling effect some artificial sweeteners do. If you’re using maple syrup or honey, which are thicker, give them 10-15 seconds of blending on low to start breaking them down. This ensures even sweetness throughout your finished smoothie—no sweet pockets at the bottom.

Add your ½ cup of coconut chunks and vanilla extract (if using) and a small pinch of sea salt. Blend on medium-high speed for 20-30 seconds until you don’t see any large white chunks remaining. At this point, the mixture should look creamy and pale, with a slightly thicker consistency than the original milk. You’re essentially creating a coconut butter base here.

Now add your 1 cup of ice cubes. Start blending on high speed, and here’s where you have control: blend for 30-45 seconds for a thicker, smoothie-bowl consistency, or 45-60 seconds for a drinkable, pourable texture. If you like it thinner, add more ice. If you want it thicker, add less. Listen for when the blender sounds smooth rather than crunchy—that’s your sign the ice is fully incorporated.

Divide between two glasses and serve immediately. This smoothie is best enjoyed fresh. The texture will separate slightly as it sits, which is completely normal—just give it a quick stir if you’re sipping slowly. The coconut and liquid naturally want to separate; that’s the nature of working with whole ingredients rather than stabilizers.