Toasted Coconut Smoothies
Just imagine if you scooped out the custard of a coconut cream pie and blended it into a drink. This might be what it would taste like!
Equipment
- Blender
Ingredients
- ½ cup sweetened flaked coconut, plus extra for garnish
- 2 cups coconut milk
- ½ cup crème of coconut
- 5 frozen bananas
Instructions
- 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.