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Taro Smoothie

A creamy, naturally sweet purple taro smoothie with almond and coconut milk, banana, and maple syrup – a dairy-free, fiber-rich beverage ready in under 5 minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Drinks and Beverages
Cuisine: Southeast Asian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 cups frozen taro root cubed
  • 1 cup unsweetened almond milk
  • 1/2 cup full-fat canned coconut milk
  • 1 medium frozen banana sliced
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 cup ice cubes optional

Equipment

  • High-powered blender
  • Measuring cups
  • Measuring spoons
  • Knife and cutting board
  • Tall drinking glasses
  • Spoon for serving

Method
 

  1. Peel fresh taro root and cut into 1-inch cubes, then freeze overnight in a single layer.
  2. Measure out frozen taro cubes, almond milk, coconut milk, frozen banana slices, maple syrup, and vanilla extract.
  3. Pour almond milk and coconut milk into the blender first.
  4. Add frozen taro cubes and banana slices on top of the liquid.
  5. Drizzle in maple syrup and add vanilla extract.
  6. Add ice cubes if you want extra thickness.
  7. Secure the blender lid and blend on high speed for 60 to 90 seconds until completely smooth.
  8. Check the consistency; if too thick add a splash of almond milk and blend for another 15 seconds or if too thin add more frozen taro or banana and blend again.
  9. Pour the smoothie into tall glasses and serve immediately while cold.

Notes

Freeze taro cubes at least one full day ahead to prevent ice crystals and achieve a silky, café-quality texture.