This Cherry Avocado Smoothie became my instant favorite the first chilly spring morning I tried it. I was chasing a bright, fruit-forward drink that still felt substantial enough to replace breakfast, and the combination of frozen cherries with ripe avocado delivered exactly that — tang, sweetness, and a velvety mouthfeel. I discovered the formula while cleaning out the freezer and pantry, and tweaking the ingredients until the texture and flavor landed just right. Now it’s my go-to when I want something fast, satisfying, and a little bit indulgent without feeling heavy.

The taste is bright and slightly tart from the cherries, rounded out by the mellow banana, and given silkiness from the avocado and coconut yogurt. Using unsweetened vanilla almond milk brings a whisper of vanilla that ties everything together without adding sugar. It’s the kind of drink that wakes up your palate, keeps you full through a busy morning, and travels well when poured into a to-go cup. Family and friends often ask for the recipe after the first sip — it feels special, yet it’s ridiculously easy to make.

Ingredients

• Unsweetened vanilla almond milk: Use 1 cup (8 fl oz) of a good-quality unsweetened vanilla almond milk for light sweetness and aroma; I like the Silk or Califia brands for a clean vanilla note.
• Frozen sweet cherries: About 1 cup frozen (roughly 140 g). Frozen cherries give bright color and tartness — buy pitted cherries for convenience or pit fresh ones before freezing.
• Frozen ripe banana: Use about 1/2 cup sliced frozen banana (approximately 3.5 oz / 100 g). Banana adds natural sweetness and helps thicken the blend.
• Plain coconut yogurt: Roughly 1/2 cup (about 110 g). Full-fat coconut yogurts provide creaminess and a hint of tropical flavor; choose unsweetened or lightly sweetened to control sugar.
• Ripe avocado: About 1/4 to 1/2 medium avocado (roughly 2 tablespoons mashed or 50 g). Avocado creates a luxurious texture and supplies healthy fats that keep you satisfied.

Instructions

Assemble ingredients: Place 1 cup (8 fl oz) unsweetened vanilla almond milk into the blender first, then add 1 cup frozen sweet cherries, 1/2 cup frozen sliced banana, 1/2 cup plain coconut yogurt, and 1/4–1/2 medium ripe avocado. Adding liquid first helps the blades catch and creates a smooth vortex. Blend to silky smooth: Secure the lid and process on high speed for 45–90 seconds, stopping to scrape the sides once if needed. You’re aiming for a creamy, uniform texture with no visible chunks; if the mixture is too thick, add 1–2 tablespoons more almond milk and blend again. Serve immediately: Pour the smoothie into a tall glass or to-go cup and garnish as desired (see Serving Suggestions). Best enjoyed fresh — the texture changes if left to sit, and ice crystals can form if refrigerated.

Storage Tips

For best quality, enjoy immediately. If you must store, keep in an airtight container in the refrigerator and consume within 24 hours; expect some separation — stir or shake before drinking. For longer storage, pour into freezer-safe jars or silicone molds and freeze for up to 1 month. To reheat frozen blocks into a drink, thaw slightly at room temperature for 10–15 minutes and re-blend with 1–2 tablespoons of liquid to recover a smooth texture. Glass jars with tight lids are ideal for short-term storage; avoid metal lids that can impart flavor.

Ingredient Substitutions

Need a swap? Use oat or soy milk to avoid tree nuts; both produce a creamy result, with oat adding a cereal-like sweetness and soy providing a neutral base. Replace coconut yogurt with plain dairy yogurt for a milder flavor and slightly higher protein. If avocado is unavailable, substitute 2 tablespoons peanut butter or 2 tablespoons silken tofu for creaminess — these will change flavor and nutrition. For lower sugar, halve the banana and add 1/2 cup spinach or cucumber to increase volume and nutrients without adding sweetness.

Serving Suggestions

Serve in a tall glass garnished with a few fresh cherries (pitted), a thin avocado fan, or a sprinkle of toasted coconut flakes for crunch. For a breakfast bowl, pour into a shallow bowl and top with granola, sliced almonds, chia seeds, and fresh berries. Pair with a light whole-grain toast or a soft-boiled egg for extra protein at breakfast. The drink’s vibrant color makes it an attractive offering at brunch gatherings — place on a tray with bamboo straws and fruit skewers for a pretty presentation.

Cultural Background

This smoothie blends flavors from tropical and temperate produce — avocado, a staple in Latin American and Caribbean cuisines, pairs unexpectedly well with cherries, a fruit associated with temperate climates. While smoothies themselves are a modern global phenomenon, this combination nods to contemporary fusion cooking: using healthy fats from avocado (popular in Mexican dishes) alongside stone fruits common in European and North American summer cooking. It’s an example of how simple pantry and freezer ingredients can create a cross-cultural flavor profile.

Seasonal Adaptations

In summer, use fresh cherries instead of frozen for a brighter, lighter texture; add a handful of ice if you want it chilled. In winter, frozen cherries are perfect — they add body and cold without watering down the drink. For autumn variations, replace cherries with frozen figs or pitted plums and add a pinch of cinnamon for warmth. For a holiday twist, stir in 1/4 teaspoon pure maple syrup and top with crushed toasted pecans.

Meal Prep Tips

Portion smoothies for the week by measuring ingredients into freezer bags or cups (pre-blend portions) and freeze flat. When ready, dump the frozen portion into a blender, add 1 cup liquid, and blend. Use meal-prep labels with date and contents. For single-serve grab-and-go, pre-fill to-go jars and freeze; the night before, move a jar to the fridge to thaw slightly so it blends more easily in the morning.

Making this drink is a small ritual that fits into busy lives: quick to prepare, satisfying to drink, and flexible enough to adapt to what’s in your kitchen. Try it, tweak it, and make it your own — the combination of cherries and avocado might surprise you with how well they play together.