Here’s an easy and delicious smoothie you can have year-round, thanks to frozen cherries. Perfect for a grab and go breakfast or after-workout snack, these Dark Cherry Smoothies are a little bit tart with a smooth and lightly sweet coconut cream topping…delicious!
Of all the ways there are to indulge yourself, a smoothie is right up there. It can be a nice little reward for washing the dishes, say, or organizing your closets 🙂 It’s also just right for an easy and filling breakfast, or healthy-but-kind-of-special afternoon snack.
There are plenty of solid reasons to put a Dark Cherry Smoothie on your “must make” list, and here’s a few:
- Cherry anything feels super special….but in a smoothie? Move over, green juice.
- This smoothie is easy to make non-dairy if you use nut milk…bonus points for this fact 🙂
- It’s quick! It’s easy! And YAY that you can make it year-round thanks to pitted frozen cherries!
Ingredients You’ll Need
- Coconut Milk: For this recipe we want the full-fat version, and not just because of it’s delish, rich flavor, but also because of the solid cream that sits at the top of the can once you remove the lid. We’ll spoon this it out and set it aside, then mix it with flavorings to make a creamy topping.
- Cherries: Dark, sweet, pitted frozen cherries. Available in most grocery stores.
- Milk: Regular milk or any non-dairy milk you’d like.
- Banana: This gives the smoothie a creamy consistency and a little flavor boost too without being overwhelming.
- Honey: You control the sweetness! Start with a couple of tablespoons, and take it from there.
- Vanilla: Pure vanilla extract adds a mysteriously wonderful depth of flavor you can’t get with anything else.
- Toasted Coconut: Totally optional, but adds a pretty touch to finish the presentation of these Dark Cherry Smoothies.
- Fresh Cherries: Another nice garnish, don’t you think?
Step by Step Instructions
Making Dark Cherry Smoothies is easy! Here’s what you do:
- Open the can of coconut cream and spoon out the solid part – about 1/3 of a cup – and place it in a medium-sized bowl. Freeze for 15 minutes. Make the coconut whipped cream by adding vanilla and maple syrup to the bowl and beat with an electric hand mixer or whisk until it’s smooth and fluffy, a minute or two.
- Pour the remaining coconut cream from the can into an electric blender along with the partially frozen cherries (let cherries sit at room temperature for 15 minutes) as well as the milk, banana, honey and vanilla extract.
- Blend until smooth. Check the flavor and add more honey if you’d like.
- Pour into glasses.
- Garnish with the whipped coconut cream, toasted coconut and fresh cherries. Enjoy!
Tips and Serving Ideas
A few tips for this recipe:
- Partially thaw the cherries by leaving them out on the counter for about 15 minutes. They should be slightly softened but still frozen.
- You can substitute any kind of non-dairy milk you’d like instead of regular milk for this recipe.
- Add more honey if you like it a little sweeter
- This recipe makes six 1/2 cup servings, but you can easily adjust it to make more or less. Better yet, double the recipe and make a big smoothie for everyone!
- Smoothies look great in canning jars like the Weck ones in my photos.
- A Dark Cherry Smoothie would be awesome with a Naan BLT with Sun Dried Tomato Mayo or this Strawberry Asparagus Salad with Lemon Vinaigrette, or even with this fabulous Nectarine Toast with Honey Goat Cheese.
More Recipes Like This To Try:
If you’ve tried these Dark Cherry Smoothies, or any recipe on Studio Delicious, drop me a note in the comments below!
Dark Cherry Smoothies
- 1 can Coconut Milk, canned full fat variety, with the solid portion from the top of the can reserved and set aside Approx. a 13.5 ounce can
- 2.5 cups Cherries (frozen,dark,sweet, pitted) partially thawed (12 ounce bag) See Recipe Tips
- 1/2 cup Milk, regular or non-dairy
- 1/2 cup Banana, cut in chunks
- 2 tablespoons Honey or more for desired sweetness
- 1/2 teaspoon Pure Vanilla Extract
- For the COCONUT WHIPPED CREAM
- 1 tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract, pure (not imitation)
- 1/3 cup Coconut Cream layer, reserved from can above
- 1/4 cup Toasted Coconut for serving
- 1/3 cup Fresh Cherries with stems for serving, optional
- Make the SMOOTHIESOpen the can of coconut cream and spoon out the solid cream that's on the top, about 1/3 cup, and place in a medium-sized bowl. Freeze for 15 minutes. Pour the remaining contents of the coconut cream can into a blender along with the partially frozen cherries, milk, banana, honey and vanilla extractWhiz everything together until completely smooth, adding a bit more milk if its too thick, and a bit more honey if you like it sweeter Pour into glasses Garnish with whipped coconut cream, toasted coconut and a fresh cherry, if desired.
- Make the COCONUT WHIPPED CREAMWhip the the partially frozen coconut cream with a hand mixer or whisk in the medium-sized bowl with the vanilla and maple syrup until smooth and fluffy. Divide on top of each smoothie
- Partially thaw the cherries by leaving them out for about 15 minutes. They should be slightly softened but still frozen.
- Use any kind of non-dairy milk you'd like instead of regular milk in this recipe
- Add more honey to this recipe if you like it a little sweeter
- This recipe makes six 1/2 cup servings, but it can be three one cup smoothies too
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This recipe was published January 2019 and updated with new content and photos July 2020