Coconut Papaya Smoothie

Last week, I shared with you my version of a Vegan Papaya Salad. It was seriously delicious. Last summer, I posted my Tropical Papaya Boats. (Hello, fruity heaven!). This week, I’m making a papaya-based smoothie. Although papaya was not my first choice of fruit, it is now becoming a favorite. This week, I tried a pomelo.

The smoothie was created after I experimented with my papaya. I decided to freeze some leftover fruit, and it worked perfectly for smoothies. Papaya has a lot of nutrients and is detoxifying. It contains antioxidants, digestive acids, folate, and tons of vitamin C.

Ginger and lime give it a zingy, acidic balance. The carrot juice adds a gorgeous orange color, as well as more nutrients. Coconut milk provides healthy fats and a creamy coconut flavor. This is a major swoon.


  • 1 1/2 cups frozen papaya cubes
  • Bananas: 1 small banana, peeled and sliced (and frozen).
  • Ginger, 1-2 teaspoons (to taste).
  • Juice 2 medium limes (1/4 cup or 60 ml),
  • 1/4 cup carrot juice
  • 1/2 cup light coconut milk
  • 1 to 2 Tbsp of agave nectar.


  • Blend all ingredients in a blender until smooth and creamy. If it is difficult to blend, add more coconut milk or carrot juice.
  • Add more lime or ginger to give it a zing. You can also add more bananas for sweetness.
  • Enjoy immediately. Enjoy immediately.

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