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Adding healthy fats to your smoothies is one of the easiest ways to stay full, satisfied, and energized longer. These healthy fats smoothie cubes are my go-to freezer staple when a smoothie needs a little more staying power.
You could freeze plain full-fat coconut milk. I’ve done that. But I wanted these cubes to work harder for me.
So I added two more plant-based healthy fats to turn them into the ultimate smoothie booster. They’re creamy, neutral in flavor, and blend beautifully into just about any smoothie.
What's in this post
Why Add Healthy Fats to Smoothies?
Healthy fats play an important role in a balanced, plant-based diet. They help slow digestion, support nutrient absorption, and can keep blood sugar from spiking and crashing.
When I add fat to smoothie recipes, I notice:
- Longer-lasting energy
- Better satiety between meals
- Creamier texture without added sugar
Smoothie cubes make that habit effortless. Just grab one or two from the freezer and blend.
November 9-13, 2026
Jen’s Free Soup Challenge
I’d love for you to soup it up with me! For 5 days, I’ll send you a daily veggie-packed soup that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.
Ingredients You’ll Need
You could just freeze ice cube trays of full-fat coconut milk yet I want these to work harder for me, so I added 2 other ingredients to make them the ultimate smoothie booster:
- Raw cashews are technically a seed, not a nut. They’re rich in unsaturated fats and add natural creaminess without overpowering your smoothie’s flavor.
- Coconut milk contains natural fats and antioxidants. It creates a smooth, rich base that freezes well and blends quickly. The best coconut milk brands for smoothies are Thai Kitchen and 365 Organic.
- MCT oil is derived from coconut oil and contains medium-chain triglycerides. These fats are digested differently than long-chain fats and are more readily used for energy. Try adding a squirt to my healthy fats smoothie.
How to Make Healthy Fats Smoothie Cubes
With my busy life, I like easy. This recipe delivers! These smoothie cubes are super easy to make and store. Here’s how I make mine:
- Pulse raw cashews in a blender about 10 times until the cashews are finely ground. Doing this before adding the other ingredients helps to break them down more before fulling blending for a smoother result.
- Add coconut milk and MCT oil. Blend again until smooth and creamy. This should make about four cups of liquid. If you can’t get it creamy, you might need to invest in one of my recommended blenders for smoothies.
- Fill two, 16-well standard ice cube trays with the blender contents. Gently rap the filled trays on the counter to remove any air bubbles. Place flatly in the freezer for several hours or up to overnight.
- Remove the cubes from the trays and store them in freezer-safe bags for up to six months.
- To use, add one cube per serving of smoothie when you are ready to blend the ingredients.
Make-Ahead Smoothie Prep
I love anything that makes healthy choices easier, and freezer prep does exactly that. These coconut smoothie cubes take minutes to make and save you time all week long.
If you already prep smoothie packs, toss a smoothie cube into each bag before freezing. Future you will be very thankful.
How to Use Healthy Fats Smoothie Cubes
These cubes are intentionally neutral, so they work with almost any smoothie combo. Try adding:
- 1 cube to fruit smoothies or a green smoothies
- 2 cubes to a post-workout smoothie
- 1 cube to a low-calorie smoothie that needs more staying power
They’re especially helpful during busy mornings when you want nourishment without extra prep.
More Smoothie Cube Recipes
As I said before, I love making easy smoothie boosters to add as needed to my daily beverage. You can make a few of these recipes and store them to have on hand whenever you need them.
- Fiber smoothie cubes: Chocolate-flavored fiber boosters.
- Anti-inflammatory blender bombs: Inflammation-fighting cubes.
- Antioxidant smoothie cubes: As many antioxidants as I can fit into a cube.
- Electrolyte cubes: Natural energy replacements great for post-workout smoothies.
- Alkaline smoothie cubes: A variety of green vegetables all in one place.
- Frozen immunity cubes: A better way to boost vitamin C.
- Elderberry smoothie cubes: Natural remedy to include in smoothies during cold and flu season.
With these recipes, you’ve got a whole rainbow of nutrients that can give you real vitamins and minerals to cure what ails you. Use food to your benefit!
If you make this healthy fats smoothie cubes recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Common Questions
Coconut cubes are frozen ice cubes full of full-fat coconut milk, cashews and MCT oil. They are an easy way to add healthy fat and nutrients to smoothies to help your body break down the smoothie ingredients for long-lasting energy.
It’s so easy to make frozen coconut cream cubes! My cubes blend full-fat coconut milk, raw cashews and MCT oil until creamy and smooth. Then pour the contents into ice cube trays and freeze. Once frozen, transfer the cubes into a freezer-safe bag and pull 1-2 out to add to smoothies as you want a healthy fat boost.
When you open canned coconut milk you’ll notice there is a thick top layer of cream, then milky liquid at the bottom. Shake or stir up the contents to combine and have coconut milk. Coconut cream is just that top layer without the liquid at the bottom of the can. It’s not really “drinkable” but can be used in place of full-fat coconut milk in a variety of recipes.
Recipe Card
Healthy Fats Smoothie Cubes
Ingredients
- 2 cups raw cashews
- 1 (14 ½-oz) can coconut milk full fat
- 8 ounces MCT oil
Instructions
- Place the cashews in a blender and pulse in 1- to 2-second bursts, about 10 times, until finely ground.
- Add the coconut milk and MCT oil and blend until smooth and creamy.
- Pour into two standard 16-well ice cube trays and rap them on the counter to release any air bubbles. Freeze for several hours or overnight.
- Transfer the frozen cubes to an airtight container or bag and store in the freezer for up to 6 months.
- To use, add a cube to your favorite smoothie recipe.
Recipe Notes
- Nut Swaps: Macadamias, almonds, walnuts, pecans or pumpkin seeds can replace the cashews. Use 1 3/4 cups seeds in place of 2 cups nuts.
- Coconut Swap: Instead of coconut milk, use 1/2 cup unsweetened shredded coconut plus 1 cup water. Grind the coconut with the cashews, then add the water with the MCT oil.
- Coconut-Free: Use avocado or flaxseed oil in place of the MCT oil and any dairy-free milk in place of the coconut milk.
- Freezing: Store the cubes in an airtight container or freezer bag for up to 6 months, labeled with the date. Add them to the blender straight from frozen.
Nutrition
Serving: 4 cubes | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 1 mg | Potassium: 53 mg | Sugar: 0.5 g | Vitamin C: 0.04 mg | Calcium: 3 mg | Iron: 1 mg
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hi, what is mct oil? thank you. Graeme, Western Australia
Hi Graeme! Great question, here’s a blog post I wrote on MCT Oil and what it is!
These look so great cant wait to make them. But what kind of coconut milk is it ? The one you would is to make curry or the boxed ones you can get like Alpro ?? ❤️❤️
We use our own Coconut Milk Recipe here, yet you can totally use canned instead if you prefer.