Here’s the Recipe for the Magical Unicorn Drink of Your Dreams

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Social media has been all abuzz lately with Starbucks’ new Unicorn Frappuccino.

Reactions to the quirky drink range from raving fans to disgusted omg that has soooo much sugar…no thanks!

Indeed, it packs quite the sugar punch with 59 g in a 16 oz.

Hello, diabetes in a cup!

Not to mention all the dyes and chemicals and artificial crap swirling around in there.

Of course, yours truly had the instant idea to come up with a healthier version you can make at home.

So in the name of research, I went to Starbucks for a taste test.

Aaaaand they didn’t make them at that location. Drat!

Hey, I tried.

So although I have no idea what the real thing actually tastes like, I think you’ll like what I did come up with.

Granted, the “blue” layer isn’t really blue, more purple. But it’s just as magical! If you really want it blue, you could order some exotic hard-to-find ingredient like blue matcha or something. But I ain’t got no time for that.

A frosty blend of strawberries and mango with a swirl of sour blueberry fits my fancy, that’s for sure! All for less than half the sugar of the original unicorn drink — just 25 g of (naturally occurring) sugar in this fruity whip. (If you indulge in a little whipped cream and sprinkles on top, obviously that will add a bit more.)

Plus you’ll get a nice dose of protein (16 g) – so it’s a great post-workout treat!

Oh, and less calories, carbs, and fat too. (See nutrition facts below.)

So here is your Healthy Unicorn Drink – Copycat Starbucks Unicorn Drink Recipe

Healthy Unicorn Drink
from Trainer LJ @ Fit Mix Mom


Purple layer:

  • 1/4 c. blueberries, frozen
  • 2 Tbsp. (1 oz.) plain Greek yogurt, frozen*
  • 2 Tbsp. fresh lime or lemon juice
  • 1/8 tsp. vanilla extract
  • 1/16 tsp. pure stevia powder or other natural sweetener, to taste (try 2 Tbsp. maple syrup or honey)
  • 1/4 c. milk of choice (dairy, coconut, almond, etc.)

Pink layer:

  • 1/2 c. sliced strawberries, frozen
  • 1/4 c. mango chunks, frozen
  • 1/4 c. (2 oz.) plain Greek yogurt, frozen*
  • 2 tsp. unrefined coconut oil
  • 1/4 tsp. vanilla extract
  • 1/16 tsp. pure stevia powder or other natural sweetener, to taste (try 2 Tbsp. maple syrup or honey)
  • 1/2 c. milk of choice (dairy, coconut, almond, etc.)


  1. First combine all purple layer ingredients in a blender cup. Blend until smooth. Pour into a cup and set aside.
  2. Rinse out blender cup. Combine all pink layer ingredients in blender cup. Blend until smooth.
  3. Pour about 2/3 of the pink layer into your serving glass or jar. Then pour purple layer over top. Top off with rest of pink layer.
  4. Enjoy! (Top with whipped cream and sprinkles if desired.)

*You can easily freeze yogurt in an ice cube tray. (Dip bottom of trays in hot water for 20 seconds for easier loosening. Pop out cubes and store in freezer bag.) I use silicone trays that make 1-oz. cubes and keep plenty available for nice thick smoothies. Use 3 cubes total for this recipe (1 in the purple layer + 2 in the pink layer).

Nutrition Facts:

You’re welcome!

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