18 Creamy Taro Smoothie Recipes Deliciously Unique

Smooth, creamy, and surprisingly versatile, taro is the star ingredient that’s about to transform your blender game. Whether you’re craving a tropical escape or a cozy, comforting sip, these 18 unique taro smoothie recipes offer something for every taste—and they’re incredibly easy to whip up at home. Ready to discover your new favorite drink? Let’s dive into these deliciously creamy creations!

Classic Taro and Coconut Milk Smoothie

C’mon, let’s be real—when was the last time your blender whirred up something that didn’t taste like a sad, beige health experiment? Today, we’re ditching the basic and diving headfirst into a velvety, purple-hued dream that’ll make your taste buds do a happy dance. This taro and coconut milk smoothie is here to rescue your mornings from monotony with its creamy, subtly sweet, and downright Instagram-worthy vibes.

Ingredients

For the smoothie base:
– 1 cup frozen taro chunks
– 1 cup unsweetened coconut milk
– 2 tablespoons maple syrup
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon

For optional garnish:
– 2 tablespoons toasted coconut flakes
– 1 fresh mint sprig

Instructions

1. Add 1 cup frozen taro chunks to a high-speed blender.
2. Pour in 1 cup unsweetened coconut milk directly over the taro.
3. Measure and add 2 tablespoons maple syrup to the blender.
4. Sprinkle in 1/2 teaspoon vanilla extract and 1/4 teaspoon ground cinnamon.
5. Secure the blender lid tightly and blend on high speed for 45–60 seconds, or until completely smooth and no chunks remain.
6. Check consistency by tilting the blender; if it’s too thick, add 1 tablespoon of coconut milk and blend for 10 more seconds.
7. Pour the smoothie immediately into a tall glass.
8. Sprinkle 2 tablespoons toasted coconut flakes evenly over the top.
9. Garnish with 1 fresh mint sprig placed delicately on the rim.

Zesty, creamy, and just sweet enough to feel like a treat, this smoothie boasts a lush, almost pudding-like texture that clings to your spoon. Serve it alongside a warm croissant for a brunch-worthy duo, or pour it over shaved ice for a decadent dessert twist—either way, it’s a purple powerhouse that’s anything but ordinary.

Taro Bubble Tea Smoothie with Boba

Craving something that combines creamy nostalgia with chewy excitement? Meet your new obsession: a taro bubble tea smoothie that’s basically a purple-hued hug in a glass, complete with boba pearls that’ll make your taste buds do a happy dance. This vibrant sipper swaps the usual tea base for a frosty, dreamy smoothie texture, because why should summer have all the fun?

Ingredients

• 1 cup small tapioca pearls
• ½ cup granulated sugar
• 2 cups ice cubes
• 1 cup frozen taro root, cubed
• 1 cup whole milk
• ¼ cup sweetened condensed milk
• 1 teaspoon pure vanilla extract

Instructions

1. Bring 6 cups of water to a rolling boil in a 3-quart saucepan over high heat.
2. Add 1 cup small tapioca pearls to the boiling water and stir gently with a wooden spoon to prevent sticking.
3. Reduce heat to medium and simmer pearls for 20 minutes, stirring occasionally, until they become translucent with a slight white dot at the center.
4. Remove saucepan from heat, cover with a lid, and let pearls steep for 20 minutes to achieve a uniformly chewy texture.
5. Drain pearls through a fine-mesh sieve and rinse under cool running water for 30 seconds to remove excess starch.
6. Transfer pearls to a medium bowl and immediately toss with ½ cup granulated sugar while still warm to create a glossy syrup coating.
7. Combine 2 cups ice cubes, 1 cup frozen taro root, 1 cup whole milk, ¼ cup sweetened condensed milk, and 1 teaspoon pure vanilla extract in a high-speed blender.
8. Blend on high for 45 seconds until completely smooth and frothy, scraping down sides once with a rubber spatula if needed.
9. Divide sweetened boba pearls evenly between two 16-ounce glasses.
10. Slowly pour taro smoothie mixture over pearls, using the back of a spoon to create distinct layers.
11. Serve immediately with wide bubble tea straws.

Swoon over that magical contrast between the velvety, subtly nutty taro smoothie and the delightfully gummy boba pearls. For an extra whimsical twist, rim your glasses with toasted coconut or add a sprinkle of matcha powder on top—because your Instagram feed deserves this purple perfection too.

Purple Taro Ube Smoothie Bowl

Swooping in to save your breakfast routine from beige boredom, this vibrant purple taro ube smoothie bowl is basically a tropical vacation in a bowl—if that vacation came with antioxidants and Instagram-worthy vibes. Seriously, who needs a passport when you can teleport your taste buds to paradise with one magical purple spoonful? This isn’t just food; it’s a mood-lifting, soul-hugging edible masterpiece that’ll make your morning routine feel like a celebration.

Ingredients

– 1 cup frozen purple ube, cubed
– ½ cup frozen ripe banana slices
– ¼ cup full-fat coconut cream, chilled
– 2 tablespoons pure maple syrup
– ¼ teaspoon vanilla bean paste
– 2 tablespoons toasted coconut flakes
– 1 tablespoon roasted macadamia nuts, roughly chopped
– ½ cup fresh dragon fruit, diced
– 1 tablespoon bee pollen granules

Instructions

1. Combine 1 cup frozen purple ube cubes, ½ cup frozen ripe banana slices, ¼ cup chilled full-fat coconut cream, 2 tablespoons pure maple syrup, and ¼ teaspoon vanilla bean paste in a high-speed blender pitcher.
2. Blend the mixture on high speed for 45-60 seconds until completely smooth, scraping down the sides once with a flexible spatula to ensure no chunks remain.
3. Pour the thick, velvety smoothie base into a wide, shallow bowl using a rubber spatula to transfer every last purple drop.
4. Arrange 2 tablespoons toasted coconut flakes in a crescent pattern along one edge of the bowl for visual appeal and textural contrast.
5. Sprinkle 1 tablespoon roughly chopped roasted macadamia nuts over the opposite side of the bowl to create balanced crunch distribution.
6. Artfully scatter ½ cup diced fresh dragon fruit across the center section, allowing the vibrant pink pieces to create a color gradient effect.
7. Finish by dusting 1 tablespoon bee pollen granules lightly over the entire surface for subtle floral notes and golden speckles.
8. Serve immediately with a long-handled spoon to maintain the decorative topping arrangement while eating.
Buttery-smooth with just enough resistance from the toppings to keep things interesting, this bowl delivers earthy sweetness punctuated by tropical fruit bursts and toasty nut crunch. For maximum drama, serve in a white ceramic bowl to make that purple pop, or layer extra coconut cream underneath for a surprise marbled effect when you dig in.

Taro and Banana Cream Smoothie

Tired of the same old smoothie routine? This taro and banana cream smoothie is about to become your new obsession—it’s like a tropical vacation in a glass, minus the sunburn and questionable souvenirs. Trust me, your blender has been waiting for this moment.

Ingredients

– 1 cup frozen taro root, peeled and cubed
– 1 large ripe banana, sliced
– 1 cup unsweetened coconut milk
– ½ cup plain Greek yogurt
– 2 tablespoons pure maple syrup
– 1 teaspoon pure vanilla extract
– ¼ teaspoon ground cinnamon
– 1 cup ice cubes

Instructions

1. Combine 1 cup frozen taro root cubes, 1 sliced ripe banana, and 1 cup unsweetened coconut milk in a high-speed blender.
2. Add ½ cup plain Greek yogurt, 2 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract, and ¼ teaspoon ground cinnamon to the blender.
3. Blend on high speed for 45 seconds until the mixture is completely smooth and no visible chunks remain.
4. Add 1 cup ice cubes to the blender and pulse for 15 seconds to incorporate.
5. Blend on high for another 30 seconds until the smoothie reaches a thick, creamy consistency that coats the back of a spoon.
6. Pour immediately into chilled glasses, using a spatula to scrape down the sides for maximum yield.

Craving something that tastes like dessert but drinks like breakfast? This velvety smoothie delivers earthy taro notes balanced by sweet banana, with a finish that’ll have you licking the glass. Try it poured over shaved ice for an extra-frosty treat or garnished with toasted coconut flakes for crunch.

Taro Vanilla Almond Milk Smoothie

Vividly purple and utterly dreamy, this taro vanilla almond milk smoothie is basically a hug in a glass that decided to wear its fanciest lavender suit. If your blender could sing, it would be belting show tunes right about now—this concoction is that extra. Seriously, this might just become your new morning ritual that makes you actually excited to adult.

Ingredients

• 1 cup peeled and cubed taro root, steamed until fork-tender
• 1 ½ cups unsweetened vanilla almond milk, chilled
• 2 tablespoons pure maple syrup, grade A amber
• 1 teaspoon pure vanilla extract
• ½ cup ice cubes
• 1 pinch fine sea salt

Instructions

1. Steam 1 cup of peeled and cubed taro root over boiling water for 15–18 minutes, or until a paring knife inserts smoothly with no resistance.
2. Transfer the steamed taro to a shallow bowl and refrigerate, uncovered, for 20 minutes to cool completely—this prevents a warm smoothie and maintains a thick, creamy texture.
3. Combine the chilled taro, 1 ½ cups unsweetened vanilla almond milk, 2 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract, ½ cup ice cubes, and 1 pinch fine sea salt in a high-speed blender pitcher.
4. Secure the blender lid tightly and begin blending on low speed for 10 seconds to incorporate ingredients, then increase to high speed for 45–60 seconds, or until the mixture is velvety smooth with no visible ice chunks.
5. Pause blending and scrape down the sides of the pitcher with a flexible spatula to ensure even mixing—this guarantees no stubborn taro bits are left unblended.
6. Blend again on high for an additional 15–20 seconds, until the smoothie has a uniform, thick consistency that coats the back of a spoon.
7. Pour immediately into a chilled glass to maintain frosty temperature and creamy texture.

Unbelievably creamy with a subtle nutty sweetness, this smoothie boasts a lush, almost pudding-like thickness that clings to your spoon. For a next-level twist, layer it with coconut whipped cream and crushed toasted almonds for a deconstructed dessert vibe, or pour it over oatmeal to turn breakfast into a purple-hued celebration.

Taro Matcha Green Tea Smoothie

Unbelievably, we’ve cracked the code to making your favorite boba shop drink without the three-hour wait or questionable parking situation. This taro matcha smoothie is basically a spa day for your taste buds—if that spa served delicious purple drinks with a side of zen. Get ready to impress your inner foodie and probably your Instagram followers too.

Ingredients

– 1 cup frozen taro root, cubed
– 2 teaspoons ceremonial-grade matcha powder
– 1 cup unsweetened almond milk
– 2 tablespoons pure maple syrup
– 1/2 cup ice cubes
– 1/4 teaspoon vanilla bean paste
– 2 tablespoons cooked tapioca pearls

Instructions

1. Combine 1 cup frozen taro root cubes, 2 teaspoons ceremonial-grade matcha powder, and 1 cup unsweetened almond milk in a high-speed blender pitcher.
2. Add 2 tablespoons pure maple syrup and 1/4 teaspoon vanilla bean paste to the blender mixture.
3. Place 1/2 cup ice cubes on top of the other ingredients in the blender.
4. Secure the blender lid tightly and blend on high speed for 45 seconds until completely smooth and frothy.
5. Check consistency by tilting the blender—the mixture should pour easily without lumps (add 1 tablespoon almond milk if too thick).
6. Spoon 2 tablespoons cooked tapioca pearls into the bottom of a 16-ounce serving glass.
7. Pour the blended smoothie mixture over the tapioca pearls, filling the glass to 1 inch from the rim.
8. Serve immediately with a wide bubble tea straw for optimal pearl retrieval.

The resulting texture is luxuriously creamy with that signature taro earthiness playing beautifully against matcha’s grassy notes. For an extra treat, rim your glass with toasted coconut flakes or add a dollop of coconut whipped cream—because sometimes your smoothie deserves a fancy hat.

Taro Chia Seed Pudding Smoothie

Oh, the humble taro root finally gets its moment in the spotlight, trading its usual purple-hued mashed potato vibes for a starring role in this ridiculously creamy, dreamy chia seed pudding smoothie that’ll make your blender blush with pride.

Ingredients

• 1 cup peeled, steamed, and chilled taro root, cubed
• 3 tablespoons organic black chia seeds
• 1 cup unsweetened coconut milk beverage, chilled
• 1/2 cup full-fat canned coconut cream, chilled
• 2 tablespoons pure maple syrup, grade A amber
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1 cup ice cubes

Instructions

1. Combine 3 tablespoons organic black chia seeds and 1 cup unsweetened coconut milk beverage in a lidded glass jar, whisking vigorously for 30 seconds to prevent clumping.
2. Seal the jar and refrigerate the mixture for exactly 8 hours, or until the chia seeds have fully expanded and the texture resembles tapioca pudding.
3. Steam 1 cup of peeled, cubed taro root over boiling water for 15–18 minutes, or until a paring knife inserts smoothly into the center with no resistance.
4. Transfer the steamed taro to a parchment-lined baking sheet and chill in the refrigerator for 45 minutes, or until completely cold to the touch.
5. Add the chilled taro, prepared chia pudding, 1/2 cup full-fat canned coconut cream, 2 tablespoons pure maple syrup, 1/2 teaspoon pure vanilla extract, and 1/4 teaspoon fine sea salt to a high-speed blender pitcher.
6. Blend on medium speed for 20 seconds, then increase to high speed for 45 seconds, or until the mixture is completely smooth and no fibrous bits remain.
7. Add 1 cup ice cubes to the blender and pulse 5–7 times, just until the ice is crushed but the smoothie remains thick and spoonable.
8. Divide the smoothie immediately between two chilled glasses, using a spatula to scrape every last bit from the blender.

Unbelievably lush and subtly sweet, this smoothie boasts a whipped, mousse-like texture from the taro’s natural starch and chia’s gelatinous magic. Serve it layered with extra chia pudding and toasted coconut flakes for a parfait situation, or enjoy it straight from the blender for that instant creamy satisfaction.

Taro and Sweet Potato Blended Delight

Hark, fellow flavor adventurers! Get ready to ditch your boring beige root vegetable routine because we’re about to blend two purple powerhouses into a dessert so dreamy, it might just start giving you life advice. This velvety concoction is the ultimate comfort food glow-up, proving that sometimes the best things in life are, indeed, mashed.

Ingredients

• 1 large (approx. 1 lb) purple sweet potato, peeled and cubed
• 1 large (approx. 1 lb) taro root, peeled and cubed
• 1 ½ cups full-fat coconut milk, well-shaken
• ½ cup granulated cane sugar
• 3 tablespoons unsalted European-style butter, softened
• 1 teaspoon pure vanilla extract
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly grated nutmeg

Instructions

1. Place the cubed purple sweet potato and taro root into a medium-sized saucepan and cover with cold, filtered water by 1 inch.
2. Bring the water to a rolling boil over high heat, then reduce the heat to maintain a steady simmer.
3. Simmer the roots for 20-25 minutes, or until a paring knife inserted into the largest cube meets zero resistance.
4. Drain the cooked roots thoroughly in a colander, then return them to the warm, dry saucepan for 1 minute to evaporate any residual surface moisture. (Tip: This extra step prevents a watery final texture.)
5. Transfer the hot roots to the bowl of a stand mixer fitted with the paddle attachment.
6. Add the softened European-style butter, granulated cane sugar, fine sea salt, and freshly grated nutmeg to the bowl.
7. Mix on medium-low speed for 2 minutes, until the butter and sugar are fully incorporated and the mixture is slightly fluffy.
8. With the mixer running on low, slowly pour in the full-fat coconut milk and pure vanilla extract.
9. Increase the mixer speed to medium-high and whip for 3-4 minutes, until the mixture is completely smooth, pale, and has the consistency of stiff whipped cream. (Tip: Whipping while the roots are still warm ensures the fat from the coconut milk emulsifies perfectly, creating an ultra-silky mouthfeel.)
10. Taste the mixture and adjust sweetness by adding more granulated cane sugar, 1 tablespoon at a time, if desired, mixing for 30 seconds after each addition.
11. For serving warm, transfer the blend to a serving bowl immediately. For serving chilled, press plastic wrap directly onto the surface and refrigerate for a minimum of 2 hours. (Tip: The direct-contact plastic wrap prevents a skin from forming on top as it chills.)

Zesty with aromatic nutmeg and luxuriously creamy from the coconut milk, this delight boasts a stunning lavender hue and a flavor that’s earthy, sweet, and impossibly smooth. Serve it slightly warm as a sophisticated side dish or chilled and scooped into elegant glasses, layered with a crunchy granola crumble for a stunning parfait situation.

Taro Avocado Creamy Smoothie

Just when you thought your blender couldn’t possibly create more magic, along comes this glorious purple powerhouse that’ll make your basic green smoothie weep with envy. Taro Avocado Creamy Smoothie is the unicorn of beverages—part dessert, part breakfast, all delicious absurdity that somehow manages to be both Instagram-worthy and actually nutritious.

Ingredients

• 1 cup steamed taro root, chilled to 40°F
• ½ medium Hass avocado, perfectly ripe
• 1 cup organic whole milk, chilled
• 2 tablespoons pure maple syrup, grade A
• ½ teaspoon vanilla bean paste
• 1 cup ice cubes
• Toasted coconut flakes, for garnish

Instructions

1. Combine 1 cup steamed taro root, chilled to 40°F, and ½ medium Hass avocado, perfectly ripe, in your high-speed blender pitcher.
2. Add 1 cup organic whole milk, chilled, ensuring it coats the bottom of the pitcher to facilitate blending.
3. Measure 2 tablespoons pure maple syrup, grade A, and ½ teaspoon vanilla bean paste directly into the mixture.
4. Place 1 cup ice cubes on top of the other ingredients to create a layered effect for optimal blending.
5. Secure the blender lid tightly and begin blending on low speed for 15 seconds to break down larger pieces.
6. Increase speed to high and blend for exactly 45 seconds, or until the mixture becomes completely smooth with no visible ice chunks.
7. Stop the blender and check consistency by dipping a spoon into the mixture; it should coat the back of the spoon evenly without separation.
8. Pour immediately into chilled glasses to maintain the creamy emulsion and prevent separation.
9. Sprinkle toasted coconut flakes generously over the surface of each serving for texture contrast.
10. Serve immediately while maintaining optimal viscosity and temperature.

Beyond its stunning lavender hue, this smoothie delivers an unexpectedly luxurious texture that’s simultaneously creamy and light. The earthy sweetness of taro plays beautifully against the subtle richness of avocado, creating a flavor profile that’s sophisticated yet comforting. Try serving it in chilled martini glasses for a brunch-worthy presentation that’ll have your guests wondering when you attended culinary school.

Taro Honey Lavender Smoothie

Wondering what happens when earthy taro gets a floral makeover and honey decides to crash the party? Welcome to the most sophisticated smoothie your blender has ever met—a creamy, dreamy concoction that’s part dessert, part wellness potion, and entirely Instagram-worthy. This isn’t just a drink; it’s a vibe, a pastel-purple masterpiece that’ll make your taste buds do a happy dance while quietly judging all other smoothies.

Ingredients

– 1 cup steamed and chilled taro root, cubed
– 2 tablespoons raw wildflower honey
– 1 teaspoon culinary-grade dried lavender buds
– 1 cup unsweetened almond milk
– 1/2 cup full-fat Greek yogurt
– 1/2 teaspoon pure vanilla extract
– 1 cup ice cubes

Instructions

1. Combine 1 cup steamed and chilled taro root cubes, 2 tablespoons raw wildflower honey, and 1 teaspoon culinary-grade dried lavender buds in a high-speed blender pitcher.
2. Pour 1 cup unsweetened almond milk over the ingredients to help them blend smoothly.
3. Add 1/2 cup full-fat Greek yogurt for creaminess and protein content.
4. Measure 1/2 teaspoon pure vanilla extract and drizzle it into the blender mixture.
5. Place 1 cup ice cubes on top of the other ingredients to facilitate even crushing.
6. Secure the blender lid tightly and begin blending on low speed for 15 seconds to break down larger components.
7. Increase to high speed and blend for 45-60 seconds until the mixture becomes completely smooth and uniformly pale purple.
8. Stop blending and check consistency by dipping a spoon into the mixture—it should coat the back of the spoon thickly without visible ice particles.
9. Pour the smoothie immediately into chilled glasses to maintain optimal temperature and texture.

Zesty yet soothing, this smoothie delivers a velvety texture that clings to your spoon like a luxurious pudding, with floral notes that pirouette across your palate before the earthy taro makes its grand entrance. Try serving it in hollowed-out young coconuts for a tropical twist, or layer it with granola and fresh berries for a deconstructed parfait that’s almost too pretty to eat—almost.

Taro Mango Tropical Smoothie

Kick those boring smoothies to the curb, because this taro-mango masterpiece is about to become your new tropical obsession—it’s basically a vacation in a glass, minus the sunburn and questionable airport food. Prepare to blend your way to paradise with this vibrant, creamy concoction that’ll make your taste buds do the hula. Seriously, your blender has never looked this excited.

Ingredients

– 1 cup frozen taro root, peeled and cubed
– 1 cup frozen ripe mango chunks
– 1/2 cup full-fat coconut cream, chilled
– 1/4 cup raw wildflower honey
– 1 cup unsweetened almond milk
– 1 tablespoon freshly squeezed lime juice
– 1/4 teaspoon pure vanilla extract
– 1/8 teaspoon finely ground pink Himalayan salt

Instructions

1. Combine 1 cup frozen taro root, 1 cup frozen mango chunks, 1/2 cup chilled coconut cream, 1/4 cup raw wildflower honey, 1 cup unsweetened almond milk, 1 tablespoon freshly squeezed lime juice, 1/4 teaspoon pure vanilla extract, and 1/8 teaspoon finely ground pink Himalayan salt in a high-speed blender pitcher.
2. Secure the blender lid tightly to prevent leaks during high-speed blending.
3. Begin blending on low speed for 15 seconds to initially break down the frozen components.
4. Increase to high speed and blend for 45-60 seconds until completely smooth and creamy, pausing to scrape down the sides with a spatula if necessary. *Tip: For optimal creaminess, ensure all ingredients are thoroughly chilled before blending.*
5. Check consistency by dipping a spoon into the mixture; it should coat the back evenly without lumps. *Tip: If too thick, add additional almond milk 1 tablespoon at a time while blending on low.*
6. Pour immediately into two 16-ounce chilled glasses. *Tip: Pre-chill glasses in the freezer for 10 minutes to maintain the smoothie’s frosty temperature longer.*
7. Serve immediately with reusable straws. You’ll marvel at the velvety texture that balances earthy taro with bright mango tang, creating a sip so luxurious it deserves a tiny umbrella. Try freezing leftovers in popsicle molds for a tropical treat that’ll make your freezer the happiest place in the house.

Taro Peanut Butter Protein Smoothie

Who says protein shakes have to taste like punishment? Welcome to the taro revolution, where this vibrant purple root vegetable transforms your boring post-workout ritual into a tropical escape that’ll make your taste buds do cartwheels. Consider this your official upgrade from beige smoothies to something actually worth Instagramming.

Ingredients

• 1 cup frozen taro root, peeled and cubed
• 2 tablespoons creamy natural peanut butter
• 1 scoop vanilla whey protein isolate
• ¾ cup unsweetened almond milk
• ½ cup full-fat coconut milk
• 1 tablespoon pure maple syrup
• ½ teaspoon vanilla bean paste
• Pinch of fine sea salt
• Ice cubes (about 1 cup)

Instructions

1. Combine 1 cup frozen taro root, 2 tablespoons creamy natural peanut butter, and 1 scoop vanilla whey protein isolate in a high-speed blender pitcher.
2. Pour ¾ cup unsweetened almond milk and ½ cup full-fat coconut milk over the dry ingredients to help them blend more smoothly.
3. Add 1 tablespoon pure maple syrup, ½ teaspoon vanilla bean paste, and a pinch of fine sea salt to balance the flavors.
4. Drop approximately 1 cup of ice cubes into the blender to achieve that thick, milkshake-like consistency.
5. Secure the blender lid tightly and begin blending on low speed for 15 seconds to break down larger chunks.
6. Increase to high speed and blend for 45-60 seconds until completely smooth, stopping to scrape down the sides with a spatula if necessary.
7. Check the texture by dipping a spoon into the mixture—it should coat the back of the spoon thickly without being grainy.
8. Pour immediately into a chilled glass to maintain the optimal drinking temperature.

Oh, the glorious payoff! This smoothie delivers an impossibly creamy texture that’s thicker than your favorite milkshake, with the taro’s subtle nuttiness playing perfectly against the bold peanut butter. The vanilla bean speckles throughout make it look as fancy as it tastes—try serving it in a coconut shell with a colorful paper umbrella for maximum tropical vibes. Honestly, it’s so delicious you might “accidentally” make it your pre-workout fuel too.

Taro Chocolate Hazelnut Smoothie

Tantalizingly tropical meets decadently chocolatey in this taro smoothie that’s basically a vacation in a glass—if your vacation involved zero packing and all the hazelnut bliss. Trust me, your blender has never felt so fancy.

Ingredients

– 1 cup frozen taro root, peeled and cubed
– 2 tablespoons premium Dutch-process cocoa powder
– ¼ cup roasted hazelnuts, skins removed
– 1 cup whole milk, chilled
– 2 tablespoons pure maple syrup
– ½ teaspoon pure vanilla extract
– 1 cup ice cubes

Instructions

1. Combine 1 cup frozen taro root cubes, 2 tablespoons Dutch-process cocoa powder, and ¼ cup skinless roasted hazelnuts in a high-speed blender pitcher.
2. Pour 1 cup chilled whole milk over the dry ingredients to help them blend smoothly.
3. Add 2 tablespoons pure maple syrup and ½ teaspoon pure vanilla extract to the mixture.
4. Secure the blender lid tightly and pulse on low speed for 15 seconds to break down larger chunks.
5. Increase to high speed and blend for 45 seconds, or until the mixture appears completely smooth with no nut particles visible.
6. Add 1 cup ice cubes and blend for an additional 30 seconds on high speed until the smoothie reaches a thick, pourable consistency.
7. Immediately pour the smoothie into a chilled glass to maintain its frosty texture.

Decadently creamy with earthy taro notes dancing alongside rich chocolate, this smoothie boasts a velvety texture that’s substantial enough to eat with a spoon. The roasted hazelnuts add a sophisticated crunch that makes each sip feel like a gourmet experience—try serving it in a hollowed-out coconut bowl for maximum tropical vibes.

Taro Oatmeal Breakfast Smoothie

Forget everything you thought you knew about boring breakfasts—this taro oatmeal smoothie is about to become your morning superhero, swooping in to rescue your taste buds from the tyranny of bland routines with its vibrant purple majesty and creamy dreaminess.

Ingredients

• 1 cup peeled and cubed taro root
• 1/2 cup rolled oats
• 1 cup unsweetened almond milk
• 1 tablespoon pure maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 cup ice cubes

Instructions

1. Place the peeled and cubed taro root in a small saucepan and cover with water.
2. Bring the water to a rolling boil over high heat, then reduce to a simmer and cook for 15 minutes until the taro is fork-tender.
3. Drain the cooked taro thoroughly and transfer to a plate to cool completely to room temperature, about 10 minutes. Tip: Never blend hot taro—it creates a gummy texture and can be unsafe in sealed blenders.
4. Combine the cooled taro, rolled oats, unsweetened almond milk, pure maple syrup, vanilla extract, and ground cinnamon in a high-speed blender.
5. Secure the blender lid tightly and blend on high speed for 45 seconds until completely smooth and no oat pieces remain.
6. Add the ice cubes to the blender and pulse 5-7 times until the ice is fully incorporated but still provides slight texture. Tip: Pulse blending ice preserves a refreshing chill without watering down the smoothie.
7. Pour the smoothie immediately into a chilled glass. Tip: For optimal creaminess, serve within 5 minutes of blending as the oats continue to absorb liquid over time.

Creamy with a subtle nutty sweetness and stunning lavender hue, this smoothie boasts a luxuriously thick texture that clings to your spoon. The earthiness of taro plays beautifully against the warm cinnamon notes, making it perfect poured over granola for a breakfast parfait or enjoyed as a substantial on-the-go meal replacement.

Taro Ginger Turmeric Immunity Smoothie

Sick of sniffles and seasonal sneezes? This vibrant taro ginger turmeric immunity smoothie is basically a superhero cape in a glass—packed with earthy sweetness, spicy warmth, and enough golden glow to make you feel like you’ve swallowed sunshine. Let’s blend our way to wellness, shall we?

Ingredients

• 1 cup frozen taro root cubes
• 1/2 cup unsweetened coconut milk beverage
• 1/4 cup plain Greek yogurt
• 1 tablespoon freshly grated ginger root
• 1 teaspoon ground turmeric
• 1 tablespoon raw honey
• 1/2 teaspoon freshly squeezed lemon juice
• 4 ice cubes

Instructions

1. Measure 1 cup frozen taro root cubes and add them directly to a high-speed blender pitcher.
2. Pour 1/2 cup unsweetened coconut milk beverage over the taro to help initiate blending.
3. Add 1/4 cup plain Greek yogurt for creamy body and probiotic benefits.
4. Microplane 1 tablespoon freshly grated ginger root directly into the blender—this maximizes juice extraction and flavor dispersion.
5. Sprinkle 1 teaspoon ground turmeric evenly over the other ingredients to prevent clumping.
6. Drizzle 1 tablespoon raw honey into the mixture for natural sweetness and throat-coating comfort.
7. Squeeze 1/2 teaspoon fresh lemon juice directly into the blender to brighten flavors and enhance turmeric absorption.
8. Drop 4 ice cubes into the pitcher to ensure a frosty, slushy consistency.
9. Secure the blender lid tightly and blend on high speed for 45 seconds, or until the mixture is completely smooth with no visible ice fragments.
10. Pour immediately into a chilled glass to maintain optimal temperature and texture.

Oh, the velvety texture clings to your spoon like a cozy blanket, while the ginger’s zing dances with taro’s subtle vanilla notes. Try garnishing with a sprinkle of toasted coconut flakes or serving it alongside almond biscotti for a wellness-worthy treat that’s anything but boring.

Taro Blueberry Antioxidant Smoothie

Jazz up your morning routine with something that looks like it escaped from a unicorn’s dream but packs more antioxidants than your entire supplement drawer! This vibrant taro-blueberry concoction isn’t just pretty—it’s a nutrient powerhouse that’ll make your taste buds do a happy dance while secretly fighting free radicals like tiny superheroes. Get ready to blend your way to a brighter, more delicious day!

Ingredients

– 1 cup frozen purple sweet potato cubes
– 1 cup frozen wild blueberries
– 1/2 cup plain Greek yogurt
– 1 cup unsweetened almond milk
– 1 tablespoon raw honey
– 1/2 teaspoon pure vanilla extract
– 1/4 teaspoon ground cinnamon

Instructions

1. Combine 1 cup frozen purple sweet potato cubes and 1 cup frozen wild blueberries in a high-speed blender pitcher.
2. Add 1/2 cup plain Greek yogurt to the frozen fruit mixture.
3. Pour 1 cup unsweetened almond milk over the ingredients in the blender.
4. Drizzle 1 tablespoon raw honey evenly across the surface of the mixture.
5. Sprinkle 1/4 teaspoon ground cinnamon and 1/2 teaspoon pure vanilla extract into the blender.
6. Secure the blender lid tightly and begin blending on low speed for 15 seconds to initially break down the frozen components.
7. Increase to high speed and blend for 45-60 seconds until the mixture becomes completely smooth and creamy, with no visible fruit chunks remaining.
8. Check consistency by stopping the blender and removing the lid—the smoothie should pour easily but maintain thickness that coats the back of a spoon.
9. Pour immediately into a chilled 16-ounce glass, using a rubber spatula to scrape all remaining smoothie from the blender pitcher.

Expect a luxuriously thick, velvety texture that carries earthy sweetness from the tato balanced by the bright tartness of blueberries. The stunning lavender-purple hue makes it almost too beautiful to drink—almost! Try serving it in a coconut bowl topped with bee pollen for an extra antioxidant boost and Instagram-worthy presentation.

Taro Cinnamon Roll Inspired Smoothie

Gather ’round, fellow flavor adventurers, because we’re about to blend breakfast and dessert into one gloriously unexpected sip that’ll make your taste buds do a happy dance. This taro-cinnamon roll mashup is the culinary equivalent of wearing pajamas to a fancy brunch—comfortable, slightly rebellious, and absolutely delicious. Get ready to revolutionize your smoothie game with this cozy, purple-hued delight that tastes like your favorite pastry decided to take a tropical vacation.

Ingredients

– 1 cup frozen taro root, cubed
– ½ cup full-fat coconut cream, chilled
– ¼ cup pure maple syrup
– 1 teaspoon ground Ceylon cinnamon
– ½ teaspoon pure vanilla extract
– ¼ teaspoon freshly grated nutmeg
– 1 cup unsweetened almond milk
– 2 tablespoons cream cheese, softened
– 1 tablespoon clarified butter, melted
– 1 teaspoon orange zest, finely grated
– ¼ teaspoon Maldon sea salt flakes

Instructions

1. Combine 1 cup frozen taro root cubes, ½ cup chilled full-fat coconut cream, and ¼ cup pure maple syrup in a high-speed blender pitcher.
2. Add 1 teaspoon ground Ceylon cinnamon, ½ teaspoon pure vanilla extract, and ¼ teaspoon freshly grated nutmeg to the blender.
3. Pour 1 cup unsweetened almond milk over the dry ingredients to help with initial blending.
4. Blend on high speed for 45 seconds, or until the frozen taro is completely broken down and the mixture appears smooth.
5. Add 2 tablespoons softened cream cheese and 1 tablespoon melted clarified butter to the blender pitcher.
6. Incorporate 1 teaspoon finely grated orange zest and ¼ teaspoon Maldon sea salt flakes into the mixture.
7. Blend on medium-high speed for 30 seconds, scraping down the sides with a spatula halfway through to ensure even incorporation.
8. Check consistency by tilting the blender—the smoothie should coat the sides thickly but still pour easily.
9. Pour immediately into chilled glasses, as the clarified butter will begin to solidify if left standing too long.
10. Serve immediately while maintaining optimal texture and temperature. Our velvety creation delivers an extraordinary texture that’s simultaneously creamy and light, with the taro providing an earthy base that perfectly complements the warm spice notes. The subtle tang from cream cheese and bright citrus zest cuts through the richness, creating a sophisticated flavor profile that evolves with each sip—try garnishing with additional cinnamon dusting and toasted coconut flakes for extra textural contrast.

Taro Pomegranate Refresher Smoothie

Oh my stars, have your taste buds been craving something that’s equal parts earthy, fruity, and downright fabulous? Our Taro Pomegranate Refresher Smoothie is here to rescue your palate from the mundane with a vibrant purple-pink hue that’ll make your Instagram feed jealous. Let’s blend up some magic!

Ingredients

– 1 cup frozen taro root, peeled and cubed
– 1/2 cup pomegranate arils, fresh
– 1 cup unsweetened almond milk, chilled
– 2 tablespoons pure maple syrup
– 1/2 teaspoon freshly grated ginger root
– 1/4 teaspoon vanilla bean paste
– 1 cup ice cubes

Instructions

1. Combine 1 cup frozen taro root cubes, 1/2 cup fresh pomegranate arils, and 1 cup chilled unsweetened almond milk in a high-speed blender pitcher.
2. Add 2 tablespoons pure maple syrup, 1/2 teaspoon freshly grated ginger root, and 1/4 teaspoon vanilla bean paste to the blender.
3. Secure the blender lid tightly and blend on high speed for 45 seconds, or until the mixture is completely smooth with no visible chunks.
4. Add 1 cup ice cubes to the blender and pulse 3-4 times to incorporate, then blend on high for another 30 seconds until the smoothie reaches a thick, slushy consistency.
5. Pour the smoothie immediately into two 16-ounce glasses, dividing evenly.

Just blended to perfection, this smoothie boasts a velvety texture with tiny pops from the pomegranate arils and an earthy-sweet flavor profile that’s surprisingly refreshing. Serve it with a colorful paper straw and a sprinkle of extra pomegranate seeds on top for a brunch-worthy presentation that’ll have everyone asking for the recipe.

Summary

Looking for a delicious twist on your smoothie routine? These 18 creamy taro recipes offer unique flavors and easy preparation. We hope you find a new favorite! Try one out, then share which recipe you loved in the comments below. Don’t forget to pin this article on Pinterest so you can easily find these tasty ideas again. Happy blending!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.