Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into the blender. If you prefer a milder avocado presence, use only half and reserve the other half for garnish.

Add dairy/plant base

Add 1 cup Greek yogurt (or coconut yogurt for dairy-free) to the blender. If you prefer a thinner smoothie, include the optional 1/2 cup milk now.

Add coconut water

Pour 1 cup coconut water into the blender to provide light sweetness and hydration. This is the primary liquid; adjust later if needed.

Flavor & Sweetness

Add 1 teaspoon pure vanilla extract and 1 tablespoon maple syrup or honey to the blender. Taste after blending and add more sweetener if desired (up to 1 additional tablespoon).

If you want a brighter profile, add 1 teaspoon fresh lime juice. This balances the richness of the avocado.

Texture & Chill

Add ice and optional frozen banana

Add 1/2 cup ice cubes and the 1/2 frozen banana (if using) to chill and thicken the smoothie. The frozen banana increases creaminess and natural sweetness.

Blend

Secure the blender lid and start blending on low, gradually increasing to high. Blend for 45–90 seconds, or until completely smooth and velvety. If the mixture is too thick, add coconut water 1–2 tablespoons at a time until desired consistency is reached. If too thin, add a few more ice cubes or a spoonful of yogurt and blend again.

Serve & Garnish

Taste and adjust: check sweetness, vanilla, and acidity. Add more maple/honey, vanilla, or lime in small increments and re-blend for 5–10 seconds if you adjust.

Pour the smoothie into 2 serving glasses. Garnish each with a light sprinkle of toasted shredded coconut, a few thin avocado slices or a small wedge, and a pinch of flaky sea salt to enhance flavor contrasts.

Serve immediately with a straw. Store any leftover smoothie in an airtight container in the refrigerator for up to 24 hours; stir or re-blend briefly before serving, as separation may occur.