Coconut Corn Smoothie

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Last Updated on January 24, 2021 by Chef Mireille

Coconut Corn Smoothie – This Malay style smoothie is a refreshing summertime treat. It’s also a delicious addition to any Chinese New Year Menu!

Coconut Corn smoothie in a glass

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Have you ever had corn in a smoothie?

I bet you are surprised to see corn in a smoothie. I know I was the first time I saw this drink at my favorite Malaysian restaurant here in NYC. As I have made it my life mission to try everything at least once, I chose this drink over and above the lychee and rambutan drinks you will encounter at most Southeast Asian restaurants.

I therefore based this recipe off of the delicious Coconut Corn drink I had at Nyonya. Corn is really big in Southeast Asia. If you ever visit Thailand where I was earlier this year, you will notice corn in everything from drinks to desserts and savory foods. I hope you enjoy my version of this Malay Style Asian Coconut Corn Smoothie.

What type of corn should you use?

Use sweet yellow corn. White corn is not as sweet and won’t taste as good in this delicious vegan smoothie.

You can use either fresh corn, frozen or canned whole kernel corn.

Looking to explore some more Malay flavors – Check out these other recipes!

Malaysian Recipes

Coconut Corn Smoothie -edit

As well as a delicious refreshing summer drink, you can also add this to your Chinese New Year menu to celebrate the Lunar Festival – Malay style!

See also  Best Homemade Mango Chutney

Now let’s get to making this delicious Coconut Corn Smoothie. All you need is a few simple ingredients.


To learn more about the differences between the types of coconut milk, read all about it here – Types of Coconut Milk.

Have you tried instacart yet? It’s how I get all of my fresh grocery items delivered within 2 hours!

Coconut Corn smoothie in a glass
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4 from 1 vote

Coconut Corn Smoothie

a delicious summertime smoothie
Prep Time5 mins
Total Time5 mins
Course: Smoothie
Cuisine: Malaysian
Servings: 4 people
Calories: 340kcal




  • Remove 2 tablespoons of the corn and reserve for garnish.
  • Combine the rest of the corn in a blender with the coconut milk, ice and sugar. Blend very well until smooth and creamy. I let my Ninja blender go for a full 5 minutes.
  • To serve, garnish with the reserved corn kernels.


Use canned full fat coconut milk. Carton (tetra pack) coconut milk will not yield the same thick, creamy result.


Calories: 340kcal | Carbohydrates: 30g | Protein: 4g | Fat: 24g | Saturated Fat: 20g | Sodium: 179mg | Potassium: 367mg | Fiber: 2g | Sugar: 15g | Vitamin C: 4mg | Calcium: 19mg | Iron: 2mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
See also  Egyptian Preserved Lemons for #FoodoftheWorld



Thank you for sharing!

About Chef Mireille

Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions


  1. Suma Gandlur

    Corn and coconut seem to be a delicious combo in this smoothie. I initially thought of the Chinese theme and the first recipe that caught my attention from the list was this vibrantly colored creamy smoothie. 🙂

  2. Renu

    OMG this is awesome I would have never thought of a smoothie with corn. I don’t use coconut milk much and half unopened can is lying in the fridge and I was like what shall I make. Looks like the perfect recipe to give a try.

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