Cherry Smoothie

Tanya Eisenwasser

Print Recipe

Tart cherries blended with coconut milk.

Prep 5 min

Cook 2 min

Serves 1

Gluten-freeDairy-freeVegan

Ingredients

• 1/2 cup frozen tart cherries, pitted
• 1/2 cup full-fat coconut milk
• 1/4 cup water
• 1/2 teaspoon fresh ginger, grated (optional)
• 1 tablespoon maple syrup (optional, for extra sweetness)
• Pinch of sea salt
• 1/2 cup ice (optional, for thicker texture)

Instructions

Blend

1. Add the frozen cherries to a blender.
2. Pour in the coconut milk and water.
3. Add the ginger if using, maple syrup if using, and a pinch of salt.
4. Add ice if you want a thicker, slushier texture.
5. Blend on high until completely smooth, about 30-45 seconds.

Serve

Pour into a glass and serve immediately.

Tips & Substitutions

• Frozen cherries make the smoothie thick without much ice. Freeze fresh cherries yourself for best freshness.
• Tart cherries have brighter flavor. Sweet cherries work too but may not need the maple syrup.
• Add macadamia nuts for creaminess if tolerated. A tablespoon adds protein and a rich, smooth texture.
• Oat milk or rice milk work instead of coconut. Use whichever plant milk you tolerate best.
• A high-speed blender gives the smoothest result. If using a regular blender, blend for a full 60 seconds.

Why This Works

Tart cherries. Generally considered low histamine and commonly well tolerated. Some people find tart cherries helpful, though individual tolerance varies.

Coconut milk. A creamy, dairy-free base that avoids fermented dairy products. Full-fat coconut milk adds richness. Check for additives if you are sensitive.

Fresh ginger. Generally well tolerated and may support digestion for some people. A small amount adds warmth without overpowering the cherry flavor.

Storage

Best consumed immediately. Smoothies oxidize quickly and lose flavor and texture within minutes. If needed, refrigerate promptly in an airtight container and drink within a few hours.