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I really enjoy this Jackfruit Smoothie for its light and tropical flavor. I make it with jackfruit, coconut milk, frozen pineapple, and ice and it’s ready in a few minutes. This quick and easy recipe is naturally vegan and gluten-free, perfect for a fast breakfast or snack.
Jackfruit is full of nutritional benefits and anyone can enjoy this tropical fruit smoothie because it’s vegan, gluten-free, and perfect for a plant-strong diet! I absolutely love jackfruit and that’s why I made my jackfruit tacos in the first place, and my kids enjoy it just as much.
Today, I am excited to share this Jackfruit Smoothie for my kids, who love tropical flavors, and I wanted a quick, healthy drink we could enjoy together. Jackfruit adds a creamy, fresh texture, making it another fun way for us to enjoy the fruit, just like when we shared the BBQ Jackfruit Burrito Bowl.
As a health coach, this jackfruit smoothie works well as a refreshing drink after a good workout. I enjoy offering it to my clients once we finish a work out section, as the cool, creamy texture helps them cool down while enjoying something nourishing. It is light, sweet, and made with simple ingredients that support an active lifestyle and add a bit of fun to recovery time.
The fact that I can simply add everything to the blender, and serve it right away makes this smoothie works so well for me. Plus, the jackfruit creates a creamy consistency, while the pineapple brings fresh notes I absolutely love. I like adjusting it with a spoonful of peanut butter, a pinch of cinnamon, or vegan protein powder, and it turns out great every time.
What makes this smoothie amazing is the reaction once it is ready. My kids typically invite friends over on weekends, and they immediately ask for this tropical blend since I have made many times. Their moms have even been asking me for the recipe because their kids love the flavor of the jackfruit, and I hope you give this healthy smoothie a try too.
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🥘 Ingredients
This is essentially a 3-ingredient jackfruit smoothie. All you need are 3 fruits, plus ice!
Yellow Jackfruit: I use yellow jackfruit because it has a subtly sweet flavor when ripe. It tastes like a mild combination of pineapple, apple, banana, and mango. I use either canned or fresh jackfruit for this recipe. If I use canned jackfruit, I make sure to find a variety packaged in water, not syrup.
Coconut Milk: I use coconut milk to make the smoothie creamier and to add a tropical flavor that other types of milk cannot match. I sometimes use full-fat canned coconut milk for a rich, milkshake-like texture, but I know it is higher in fat and calories. For a lighter option, I use canned light coconut milk or unsweetened boxed coconut milk, which still gives me a creamy tropical vibe. For this recipe, I used the boxed version.
Frozen Pineapple: I add frozen pineapple to make the smoothie taste even more tropical and to give it a stronger fruit flavor. I prefer frozen pineapple over fresh because it helps make the smoothie thicker.
Ice Cubes: I use ice cubes to thicken the smoothie and give it a little more volume.
🔪 How To Make
I follow the following steps to make my smoothie creamy, flavorful, and perfectly blended:
Combine Ingredients: I add all the ingredients to a high-speed blender.
Blend: I blend until smooth, making sure the ice cubes are completely blended.
Pour: I pour the final mixture into serving glasses and serve it immediately.
My #1 Secret Tip for this recipe is to use yellow jackfruit for the smoothie. I want sweet jackfruit for this recipe, since young or green jackfruit has a mild flavor and a more meaty texture. Green jackfruit is often used as a meat substitute in vegan recipes and does not work well in smoothies.
Other Tips To Keep In Mind:
- I buy canned yellow jackfruit: It is easier for me to find in stores and much easier to prepare for my smoothie. Sometimes canned jackfruit is packed in sweet syrup, so I look for canned jackfruit packed in water instead, since syrup makes the smoothie much sweeter and adds a lot more sugar to the recipe.
- For a lower calorie option: I use unsweetened almond milk, unsweetened boxed coconut milk, or coconut water instead of full-fat coconut milk. While coconut milk is very healthy, it is also high in fat, and drinking this smoothie regularly with full-fat coconut milk could add more fat to my daily diet than I want when focusing on weight loss.
📖 Variations
I like to customize this smoothie with different fruits, greens, or add-ins to keep it fun and suit my taste.
Avocado add on: I like to add avocado to my jackfruit shake to make it even more velvety and rich. I start with 2 tablespoons of avocado, blend, and then do a taste test. I only add more if I want an extra creamy texture.
Mango Flavor: To boost the tropical flavors, I add mango to my frozen jackfruit smoothie. I usually add about 2 ounces of fresh or frozen mango along with the pineapple, or sometimes I swap it completely and leave out the pineapple.
Tropical Smoothie Bowl: I turn my smoothie into a bowl instead of drinking it from a glass. I add ½ of a frozen banana to the ingredients, blend as usual, then pour it into a bowl. I top it with things like shredded coconut, maple syrup, granola, sliced almonds, chia seeds, chocolate chips, or fresh fruit, basically anything that sounds good.
🍽 Serving Suggestions
I usually serve my Jackfruit Smoothie with light breakfast or snack items. I like to pair it with the Peanut Butter Banana Overnight Oats for a quick, filling option, or I serve it alongside the Healthy Pita Pizza to add something savory while keeping the meal easy and fresh.
For a more substantial brunch, I serve the jackfruit drink with other fruit-forward recipes. I might include the Dragon Fruit Smoothie Bowl for extra texture and fruit variety, or a side of Margherita Flatbread to make the meal more filling.
🧊 Storage Directions
Refrigerating: I store any leftover jackfruit smoothie in an airtight container in the refrigerator for up to 24 hours. Before drinking, I give it a good shake or stir since some separation is normal.
Freezing: I can also freeze this smoothie for later. I pour it into freezer-safe jars or silicone molds and freeze for up to 2 months. When I am ready to enjoy it, I let it thaw in the refrigerator overnight or blend it again straight from frozen for a thicker texture.
❓Recipe FAQs
I start with less liquid and add more only as needed. Using frozen fruit and blending longer also helps me get a thicker, creamier texture.
Jackfruit naturally contains fibrous strands. I blend the smoothie longer and remove any tough cores before blending to make it smoother.
This usually happens when I use jackfruit meant for savory dishes. Jackfruit packed in brine or intended as a meat substitute does not work well in sweet smoothies.
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📋 Recipe Card
Jackfruit Smoothie
I really enjoy this Jackfruit Smoothie for its light and tropical flavor. I make it with jackfruit, coconut milk, frozen pineapple, and ice and it’s ready in a few minutes. This quick and easy recipe is naturally vegan and gluten-free, perfect for a fast breakfast or snack.
Servings: 2
Calories: 227kcal
- My #1 Secret Tip for this recipe is to use yellow jackfruit for the smoothie. I want sweet jackfruit for this recipe, since young or green jackfruit has a mild flavor and a more meaty texture. Green jackfruit is often used as a meat substitute in vegan recipes and does not work well in smoothies.
- I buy canned yellow jackfruit. It is easier for me to find in stores and much easier to prepare for my smoothie. Sometimes canned jackfruit is packed in sweet syrup, so I look for canned jackfruit packed in water instead, since syrup makes the smoothie much sweeter and adds a lot more sugar to the recipe.
- For a lower calorie option, I use unsweetened almond milk, unsweetened boxed coconut milk, or coconut water instead of full-fat coconut milk. While coconut milk is very healthy, it is also high in fat, and drinking this smoothie regularly with full-fat coconut milk could add more fat to my daily diet than I want when focusing on weight loss.
Serving: 1.5cups | Calories: 227kcal | Carbohydrates: 55g | Protein: 2g | Fat: 2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 188mg | Potassium: 235mg | Fiber: 3g | Sugar: 3g