Banana-Coconut " Cream Pie" Smoothie Recipe #221558
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.
by cookiedog
4¼ hours | 8 min prep
SERVES 4
- 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
garnish
- toasted shredded sweetened coconut (optional)
- whipped cream (optional)
- Place coconut milk, pineapple juice, vanilla, sugar, nutmeg, ice cubes, and frozen banana pieces in a blender.
- Blend on high until mixture is frothy and ice cubes are finely ground, about 30 seconds to 1 minute. Pour into 4 glasses.
- Garnish with whipped cream and sprinkle on a little toasted coconut if desired.
- For Vegan omit whipped cream.
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5 stars