Toasted Coconut Smoothies

Rich, thick and full of coconut flavor – this is one luscious way to sip an afternoon away!

Just imagine if you scooped the custard out of a coconut cream pie then blended it into a drink. This might be what it would taste like!

After recently making coconut waffles I just happened to have extra toasted coconut on hand. So I thought it might be fun to whip up a smoothie with this tropical flavor.

This drink deeply resembles a milkshake, but made without using any ice cream. Instead, very ripe, frozen bananas provide the creaminess of ice cream and the chill that ice normally provides. Don’t toss out overly ripe bananas – instead peel them and drop them into a freezer bag. They’re perfect for smoothies and for baking. The other key ingredients in this beverage are coconut milk and crème of coconut – typically on hand for a piña colada!

And with the popularity of non-dairy “milk” products, coconut milk is easy to find and can be kept on the shelf in your pantry. It’s a simple drink to make, with a small number of ingredients but the result is oh, so delicious!

Toasted Coconut Smoothie

½ cup sweetened flaked coconut, plus extra for garnish

2 cups coconut milk

½ cup crème of coconut

5 frozen bananas

Spread the grated coconut onto a rimmed sheet pan. Place the coconut in a 400-degree oven and bake for about 12 minutes, or until the coconut is toasted and golden in color. Stir every 4 minutes to make sure the coconut is evenly toasted.

Pour the coconut milk and the crème of coconut into a blender then add the toasted coconut.

Add the frozen bananas and process, starting on low for about 10 to 20 seconds.

Raise the speed to high and process until the bananas are blended into the drink, about 30 to 45 seconds. Pour the coconut smoothie into tall glasses and sprinkle with extra toasted coconut.

Makes four 8-ounce drinks.