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Quick Recipe Info
This one has a few components, but nothing complicated — just a glaze, a smoothie base, and a coconut swirl that come together in one glass. Here’s what to expect before you start blending.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Servings: 2
- Calories: 320 per serving
- Protein: 12g per serving
- Gluten-Free: Yes
- Dairy-Free: Yes
- Vegan: No (contains collagen; easily swapped, see substitutions)
- Meal Prep Friendly: Yes
Why You’ll Love This Recipe
I make this on weekends when I want something that feels a little indulgent but still leaves me full and energized instead of sluggish. It’s the kind of smoothie that makes you feel like you’re treating yourself.
- Tastes just like the famous Erewhon version, for way less money
- Naturally gluten-free and dairy-free
- Packed with protein and healthy fats to keep you full
- Beautiful enough to photograph, easy enough for a Tuesday morning
- Ready in 15 minutes with a regular blender
- Great for breakfast, a post-workout snack, or an afternoon treat
Ingredients You’ll Need
Nothing here is hard to find — you’ll spot most of these in the produce and health food aisle of any regular grocery store. Here’s exactly what goes into each layer and why.
Frozen Strawberries – 1 ½ cups Frozen strawberries give the smoothie its thick, milkshake-like texture without watering it down with ice. They also give the base its signature pale pink color.
Ripe Banana – 1 medium The banana adds natural sweetness and a silky texture, so you don’t need much added sugar. Use one that’s spotty and ripe for the best flavor.
Avocado – ½ medium This is the secret to that ultra-creamy, almost milkshake texture. You won’t taste it at all, it just makes everything richer and adds healthy fats.
Unsweetened Almond Milk – 1 cup Almond milk keeps things light and dairy-free while thinning the smoothie to a drinkable (but still thick) consistency. Any plant milk you like works here.
Pitted Dates – 2 Dates add natural caramel-like sweetness and a bit of fiber. Soak them in warm water for 5 minutes first if your dates are on the firmer side.
Collagen Peptides – 1 scoop (about 2 tablespoons) This is what gives the smoothie its “skin” reputation and boosts the protein count. Use an unflavored or vanilla collagen so it doesn’t clash with the strawberry flavor.
Sea Moss Gel – 1 tablespoon (optional) Sea moss is part of what makes the original smoothie so trendy, adding minerals and a subtle thickness. It’s optional and easy to leave out if you can’t find it.
Fresh Strawberries – 1 cup, for the glaze Fresh berries blend into a smoother, more vibrant glaze than frozen ones. Look for the reddest, ripest strawberries you can find.
Maple Syrup – 2 tablespoons, divided A little maple syrup sweetens both the glaze and the smoothie base naturally. Honey works as a swap if that’s what you have on hand.
Coconut Cream – ¼ cup, chilled This gets swirled up the inside of the glass to create that dreamy, cloud-like coconut layer. Chill the can overnight so the cream separates and thickens.
Optional Add-Ins
A splash of vanilla extract in the smoothie base rounds out the flavor beautifully. If you want an extra wellness boost, a dropper of liquid hyaluronic acid or a scoop of magnesium powder can be blended right into the smoothie base without changing the taste.
Tools For This Recipe
A few tools make this smoothie so much easier to pull off at home, especially the glaze and the coconut swirl.
- High-Speed Blender – makes quick work of frozen strawberries and avocado for a silky-smooth texture
- Small Saucepan – perfect for cooking down the strawberry glaze
- Glass Smoothie Cups – for that Instagram-worthy layered look
- Squeeze Bottle – makes it easy to drizzle the glaze neatly along the glass
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How to Make It
This comes together in three quick parts: the glaze, the smoothie base, and the coconut swirl. I like to prep the glaze first since it needs a few minutes to cool.
Step 1: Make the Strawberry Glaze
In a small saucepan over medium heat, combine the 1 cup of fresh strawberries with 1 tablespoon of maple syrup and a splash of water. Cook for about 5 minutes, stirring occasionally, until the berries have softened and released their juices.
Step 2: Mash and Cool the Glaze
Remove the pan from the heat and mash the strawberries with a fork until you get a chunky, jam-like texture. Transfer to a small bowl and let it cool for about 5 minutes while you work on the rest.
Step 3: Blend the Smoothie Base
In a blender, combine the frozen strawberries, banana, avocado, almond milk, dates, collagen peptides, sea moss gel (if using), and the remaining tablespoon of maple syrup. Blend on high for 30-45 seconds until completely smooth and creamy, scraping down the sides if needed.
Step 4: Prep the Coconut Swirl
Scoop the thick, chilled coconut cream from the top of the can (save the liquid for another recipe). Use the back of a spoon to smear it in long strokes up the inside of your serving glass, creating that signature swirled effect.
Step 5: Assemble the Smoothie
Spoon a layer of the cooled strawberry glaze into the bottom of the glass, then slowly pour the smoothie base over it so the layers stay distinct. Top with a small extra drizzle of glaze for that glossy, Erewhon-style finish.
Substitutions and Variations
This recipe is pretty forgiving, so don’t stress if you’re missing an ingredient or two. Here are the swaps that actually work.
Instead of Almond Milk
Oat milk, coconut milk, or regular dairy milk all work well if almond milk isn’t your thing. Oat milk will make the smoothie slightly thicker and sweeter.
Instead of Collagen Peptides
Swap in a scoop of vanilla protein powder for a similar protein boost, or leave it out entirely if you don’t have any on hand. The texture and taste barely change either way.
Instead of Fresh Strawberries for the Glaze
Frozen strawberries work in a pinch — just thaw them first and reduce the added water slightly since they release more liquid as they cook.
Meal Prep Tips
I like to prep the components separately so assembly takes seconds on a busy morning. This also keeps the layers looking clean instead of muddled together.
Make the strawberry glaze up to 5 days ahead and store it in a small airtight jar in the fridge. The smoothie base is best blended fresh, but you can portion the frozen fruit, banana, and avocado into freezer bags ahead of time so it’s a one-step blend later. If you want to batch the full smoothie, it keeps in a sealed jar in the fridge for up to a day, though the texture is thickest and freshest within the first few hours.
Easy Variations
Once you’ve made the base recipe a couple of times, it’s fun to play around with it. Here are a few directions that work especially well.
Higher Protein Version
Add an extra scoop of collagen or a scoop of vanilla protein powder to boost the protein closer to 20g per serving.
Lower Sugar Version
Cut the dates down to one and skip the maple syrup in the glaze, relying on the natural sweetness of the strawberries instead.
Tropical Version
Swap the strawberries in the smoothie base for mango or pineapple and use a lime-strawberry glaze for a brighter, tangier twist.
Extra Green Version
Blend in a small handful of spinach with the smoothie base. You won’t taste it, and the color mostly stays pink thanks to the strawberries and glaze.
Serving Ideas
This smoothie is filling enough to work as a full breakfast, but it also pairs nicely with a few extras if you want to round things out. For a savory-sweet combo, I love it alongside olive-oil fried eggs and a slice of toast. It’s also perfect after a workout, paired with a handful of nuts for extra staying power, or served in small glasses as a fun dessert-style treat for guests.
If you’re building out a full week of breakfasts, this smoothie fits right in with the ideas in our breakfast smoothies.
Storage and Leftovers
Smoothies are always best enjoyed fresh, but this one holds up reasonably well if you need to save some for later.
Store any leftover smoothie in a sealed jar or cup with plastic wrap pressed against the surface for up to 24 hours. Give it a good stir or shake before drinking since it will separate slightly.
The smoothie base freezes well in an airtight container for up to 1 month, though the glaze and coconut swirl are best made fresh when you’re ready to serve. Thaw in the fridge overnight and blend again briefly to restore the creamy texture.
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Homemade Hailey Bieber Smoothie
A creamy, dreamy strawberry-avocado smoothie layered with a sweet strawberry glaze and swirled with coconut cream — a budget-friendly copycat of the viral Erewhon favorite, ready in just 15 minutes.
Ingredients
- For the Smoothie Base:
- 1 ½ cups frozen strawberries
- 1 medium ripe banana
- ½ medium avocado
- 1 cup unsweetened almond milk
- 2 pitted dates
- 1 scoop (2 tbsp) collagen peptides
- 1 tbsp sea moss gel (optional)
- 1 tbsp maple syrup
- For the Strawberry Glaze:
- 1 cup fresh strawberries
- 1 tbsp maple syrup
- 1 tbsp water
- For the Coconut Swirl:
- ¼ cup chilled coconut cream
Tools For This Recipe
(Amazon affiliate links*) – Check out all of my kitchen essentials here.
- High-Speed Blender – blends frozen strawberries and avocado into a perfectly smooth, creamy base
- Small Saucepan – for gently cooking down the strawberry glaze
- Glass Smoothie Cups – shows off those pretty layered pink and white swirls
- Silicone Spatula – makes it easy to swirl the coconut cream up the inside of the glass
Instructions
- Make the glaze: In a small saucepan over medium heat, cook the fresh strawberries, maple syrup, and water for about 5 minutes until softened.
- Cool and mash: Mash the strawberries with a fork until jammy, then let cool for 5 minutes.
- Blend the base: Combine frozen strawberries, banana, avocado, almond milk, dates, collagen, sea moss (if using), and maple syrup in a blender. Blend until smooth and creamy.
- Prep the swirl: Scoop the thick coconut cream and smear it up the inside of your glass in long strokes using a spatula.
- Assemble: Spoon glaze into the bottom of the glass, pour the smoothie base over top, and finish with an extra drizzle of glaze.
Notes
Pro Tips:
- For the smoothest texture, make sure your banana is very ripe and your dates are soft.
- If your dates feel firm, soak them in warm water for 5 minutes before blending.
Make Ahead Method:
- Prep the strawberry glaze up to 5 days ahead and store in the fridge; blend the smoothie base fresh for best texture.
Storage:
- Keeps in a sealed jar in the fridge for up to 24 hours; stir or shake well before drinking.
Nutritional information is an estimate and is per serving. This recipe makes 2 servings.
Nutrition
Calories: 320kcal, Carbohydrates: 42g, Protein: 12g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 95mg, Potassium: 680mg, Fiber: 7g, Sugar: 26g, Vitamin A: 210IU, Vitamin C: 68mg, Calcium: 180mg, Iron: 1mg
Common Questions
Can I Make This Ahead of Time?
Yes, the glaze can be made up to 5 days in advance and stored in the fridge, and the coconut cream can be whipped and chilled a day ahead as well. I’d still recommend blending the smoothie base fresh for the best texture and flavor.
Can I Freeze It?
The blended smoothie base freezes well for up to a month, though I recommend freezing it before adding the glaze and coconut swirl. Thaw overnight in the fridge and re-blend briefly before assembling.
Is This the Same as the Erewhon Smoothie?
This is a homemade copycat version inspired by the popular Erewhon drink, made with the same core ingredients you’d expect: strawberries, avocado, collagen, and coconut cream. It’s not an official recipe, just a version that tastes remarkably close.
Can I Make This Without Collagen?
Absolutely. Leave it out or swap in a plant-based protein powder if you want a vegan-friendly version. The texture and flavor won’t change much either way.
Why Is My Smoothie Too Thick or Too Thin?
If it’s too thick, add a splash more almond milk and blend again. If it’s too thin, add a few more frozen strawberries or an extra ice cube before blending.
Can I Use a Regular Blender Instead of a High-Speed One?
Yes, a standard blender works fine, just blend for a bit longer and let the frozen fruit sit for a few minutes to soften slightly first. This helps avoid straining the motor and gets you a smoother result.
What Can I Use Instead of Sea Moss Gel?
You can leave it out completely without noticing much difference in flavor, since it’s mostly there for texture and mineral content. If you want a similar thickening effect, a small spoonful of chia gel works as a substitute.
Final Thoughts
This smoothie has become one of my favorite ways to start a slow weekend morning, and honestly, it makes me feel a little fancy without having to leave the house. It’s proof that you don’t need to spend $20 to enjoy something that feels like a treat.
If you love strawberry-based recipes as much as I do, this pairs beautifully with a batch of strawberry cinnamon rolls for a full strawberry-themed brunch spread. Give it a try this week, I have a feeling it’ll become a regular in your kitchen too.
