Coconut Matcha Smoothie

If you haven’t jumped on the green tea bandwagon yet, this smoothie may offer just the right opportunity for you to enjoy some of its cancer-fighting goodness.

This smoothie includes a teaspoon of matcha, which is a powder made from high-grade whole tea leaves. Matcha, and green tea in general, is known for catechins, beneficial compounds believed to inhibit tumor growth and cause tumor cell death. It’s also heart-healthy, because it reduces LDL (“L-is-for-lousy”) cholesterol, and increases HDL (“H-is-for-healthy”) cholesterol. It has also been shown to help with high blood pressure, and stabilize blood sugar levels in diabetics.

While matcha does include caffeine, it contains less than what you’d find in a cup of coffee — and many people report that matcha’s energizing effect is less jarring or jolting than what you’d experience with a strong cup of coffee.

If you’re super sensitive to caffeine, however, feel free to omit it in this recipe. The smoothie will be no less delicious without it!

Serves 2.


  • 1 cup coconut milk
  • 4 ounces coconut water (my personal fave is Harmless Harvest, from the refrigerated section).
  • 4 ounces filtered water
  • A couple of huge handfuls of fresh spinach
  • 2 tablespoons toasted coconut
  • 1 teaspoon matcha powder (available online, in tea shops and natural grocers)
  • 1 1/2 bananas, frozen and in chunks
  • OPTIONAL: a scoop of your favorite protein powder
  • OPTIONAL: a cup of ice for additional frostiness


  • Step 1

    Place ingredients into a high-speed blender, adding frozen fruit and ice last.

  • Step 2

    Process until creamy and smooth. Add water a quarter-cup at a time if you want a thinner consistency.

  • Step 3

    Serve immediately or store some in the fridge for later. Salud!