Banana-Coconut Cream Pie Smoothie |
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Prep Time: 8 Minutes Cook Time: 240 Minutes |
Ready In: 248 Minutes Servings: 4 |
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This is adapted from Smoothies & Summer Drinks. Freezing the bananas ahead of time makes for a thicker smoothie. To freeze the bananas I usually peel, slice, and then place them in an airtight container and then freeze. This can be made in a blender or in a large pitcher and puree using an immersion blender. Ingredients:
1 1/2 cups light coconut milk (do not use coconut cream) |
1 1/2 cups pineapple juice, chilled |
1/2 teaspoon vanilla |
2 tablespoons sugar |
1/8 teaspoon ground nutmeg |
3 ice cubes |
3 medium ripe bananas, frozen |
toasted shredded sweetened coconut (optional) |
whipped cream (optional) |
Directions:
1. Place coconut milk, pineapple juice, vanilla, sugar, nutmeg, ice cubes, and frozen banana pieces in a blender.
2. Blend on high until mixture is frothy and ice cubes are finely ground, about 30 seconds to 1 minute. Pour into 4 glasses.
3. Garnish with whipped cream and sprinkle on a little toasted coconut if desired.
4. For Vegan omit whipped cream.
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