Iced Banana Coconut Chai Cooler

Quick Recipe Version (TL;DR)

• Yield: 2 to 3 servings (about 3 cups total)
• Prep Time: 10 minutes
• Cook Time: 10 minutes (for brewing chai)
• Total Time: 50 minutes (including chilling)

Quick Ingredients

• 1 cup (240 ml) strong brewed chai tea, chilled
• 1 1/4 cups (300 ml) chilled coconut water
• 2 medium ripe bananas, sliced (frozen if possible)
• 1/4 cup (20 g) unsweetened shredded coconut
• 1 tablespoon maple syrup or honey, to taste
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom (or extra cinnamon)
• 1 teaspoon vanilla extract (optional)
• 1 pinch fine sea salt
• 1 cup (about 120 g) ice cubes
• 2 tablespoons coconut milk or coconut cream (optional, for richness)

Do This

• 1) Brew 1 cup strong chai tea, sweeten lightly if you like, and chill until cold.
• 2) Add chilled chai, coconut water, bananas, shredded coconut, sweetener, spices, vanilla, and salt to a blender.
• 3) Add ice cubes and coconut milk or cream (if using).
• 4) Blend on high until completely smooth, 30 to 60 seconds, adding a splash more coconut water if too thick.
• 5) Taste and adjust sweetness or spice; add more maple/honey or cinnamon/cardamom as desired.
• 6) Pour into chilled glasses, garnish with a sprinkle of cinnamon or toasted coconut, and serve immediately.

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Why You'll Love This Recipe

• A refreshing, frosty drink that blends cooling coconut water, creamy banana, and spiced iced chai tea.
• Dairy-free by default, with an optional splash of coconut milk for extra indulgence.
• Simple pantry ingredients, no fancy equipment besides a blender.
• Perfect for hot afternoons, post-workout sipping, or a fun non-alcoholic party drink.

Grocery List

• Produce: Ripe bananas, coconut water (chilled if possible)
• Dairy: Coconut milk or coconut cream (optional; or your favorite creamy milk alternative)
• Pantry: Chai tea bags, unsweetened shredded coconut, maple syrup or honey, ground cinnamon, ground cardamom, vanilla extract, fine sea salt, ice cubes

Full Ingredients

For the Chai Base

• 1 cup (240 ml) water
• 2 chai tea bags (black tea-based, spiced chai)
• 2 teaspoons honey or sugar (optional, to lightly sweeten the tea)
• 4 to 6 ice cubes for rapid chilling (optional)

For the Banana-Coconut-Chai Cooler

• 2 medium ripe bananas, sliced (about 230 g total; frozen for at least 2 hours if possible)
• 1 1/4 cups (300 ml) chilled coconut water
• 1 cup (240 ml) chilled strong chai tea (from above)
• 1/4 cup (20 g) unsweetened shredded coconut
• 1 tablespoon maple syrup or honey, plus more to taste
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom (or substitute an additional 1/4 teaspoon cinnamon)
• 1 teaspoon pure vanilla extract
• 1 pinch fine sea salt
• 1 cup (about 120 g) ice cubes, more as needed for thickness
• 2 tablespoons coconut milk or coconut cream (optional, for a richer, creamier texture)

Optional Garnishes

• Toasted unsweetened shredded coconut
• Ground cinnamon or freshly grated nutmeg
• Banana slices
• Cinnamon sticks (for stirring and aroma)

Step-by-Step Instructions

Step 1: Brew a strong chai base

In a small saucepan or kettle, bring 1 cup (240 ml) of water just to a boil. Remove from the heat and add the 2 chai tea bags. Cover and let steep for 5 to 7 minutes. You want the tea to be stronger than you would normally drink it so that its flavor does not get lost once blended with banana and coconut water.

After steeping, remove and discard the tea bags, squeezing them gently against the side of the pan to extract as much flavor as possible. Stir in 2 teaspoons of honey or sugar if you prefer a lightly sweet chai base (this is optional but helps deepen the chai flavor).

Step 2: Chill the chai completely

Pour the hot chai into a heat-safe measuring cup or bowl. Allow it to cool at room temperature for about 10 minutes. Then transfer it to the refrigerator and chill until cold, about 30 minutes. For faster chilling, you can stir in 4 to 6 ice cubes to bring the temperature down quickly, then remove any remaining unmelted ice before measuring 1 cup for the recipe.

Using fully chilled chai is important so the cooler turns out frosty and thick instead of watery and lukewarm.

Step 3: Prep the bananas and other ingredients

If you have time in advance, slice your ripe bananas into coins, place them in a single layer on a plate or tray lined with parchment, and freeze them for at least 2 hours or until firm. Frozen bananas give the drink a milkshake-like texture without any dairy. If you are short on time, you can use fresh banana slices; just be prepared to add a little extra ice to thicken the drink.

Measure out the coconut water, shredded coconut, maple syrup or honey, cinnamon, cardamom, vanilla, and salt so everything is ready to go into the blender at once. This makes blending quick and smooth.

Step 4: Load the blender

Add the following to your blender pitcher:

• 1 cup (240 ml) chilled strong chai tea
• 1 1/4 cups (300 ml) chilled coconut water
• 2 sliced bananas (frozen if possible)
• 1/4 cup (20 g) unsweetened shredded coconut
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 1 pinch fine sea salt
• 2 tablespoons coconut milk or coconut cream (if using)

Top everything with 1 cup (about 120 g) of ice cubes. Placing the ice on top helps it get pulled down into the blades more evenly once the blender starts.

Step 5: Blend until frosty and smooth

Secure the lid and start blending on low speed, gradually increasing to high. Blend for 30 to 60 seconds, or until the mixture looks completely smooth and thick, with no visible banana chunks or large ice pieces.

If the mixture is too thick to blend easily, pause and add a splash (1 to 2 tablespoons) more coconut water, then blend again. If it seems too thin for your liking, add a few more ice cubes or a bit more frozen banana and blend once more until you reach your ideal consistency.

Step 6: Taste, adjust, and serve

Carefully remove the blender lid and taste the cooler. Adjust to your preference:

• For more sweetness, add another teaspoon or two of maple syrup or honey.
• For more spice, sprinkle in a pinch more cinnamon or cardamom.
• For extra creaminess, add another splash of coconut milk or cream and blend briefly.

Blend for a final few seconds if you make any adjustments, then pour the banana-coconut-chai cooler into chilled glasses.

Garnish with a sprinkle of cinnamon or nutmeg, a small handful of toasted shredded coconut, and a banana slice on the rim if you like. Serve immediately while icy and frosty.

Pro Tips

• Use very ripe bananas. Bananas with plenty of brown freckles are sweeter and give the drink a naturally caramel-like flavor, so you can use less added sweetener.
• Freeze bananas ahead. Keeping a bag of sliced frozen bananas in your freezer means you can make this cooler anytime without extra planning.
• Control the caffeine. Use decaf chai tea if you want a caffeine-free drink that is still full of warm spice flavor.
• Strength of chai matters. If your chai brand is mild, use 3 tea bags per cup of water so the spice and tea notes stand out against the banana and coconut.
• Blend long enough. Give the blender time to fully break down the shredded coconut so the drink turns out silky with only a pleasant, subtle texture.

Variations

• Creamy breakfast smoothie: Add 1/4 to 1/2 cup (60 to 120 ml) plain or vanilla yogurt (dairy or non-dairy) before blending. This makes the drink thicker, tangier, and more filling.
• Extra-spiced masala version: Add a pinch of ground ginger and cloves, or a small grind of black pepper, for a more traditional masala chai kick that contrasts beautifully with the sweet banana.
• Lightened-up version: Skip the coconut milk or cream and use only coconut water, and reduce or omit the added sweetener. The drink will be lighter but still creamy from the bananas.

Storage & Make-Ahead

The banana-coconut-chai cooler is best enjoyed immediately after blending, while it is thick and frosty. If you need to make it a bit ahead, you can store the blended drink in a covered jar in the refrigerator for up to 24 hours. It will thin and may separate; simply give it a vigorous shake or a quick re-blend with a few ice cubes to refresh the texture.

For easy make-ahead prep, brew and chill the chai tea up to 3 days in advance and keep it in a sealed container in the fridge. You can also keep sliced bananas in the freezer for up to 3 months in an airtight bag or container, so the drink comes together in minutes whenever you want it.

Nutrition (per serving)

Approximate values per serving (based on 2 servings, including 1 tablespoon maple syrup and 2 tablespoons coconut milk): about 250 calories; 5 g fat; 50 g carbohydrates; 5 g fiber; 3 g protein; 20 g naturally occurring sugars from fruit, plus any added sweetener. Exact values will vary depending on your specific ingredients and portion sizes.