Imagine your favorite beachside dessert in a glass—that’s this smoothie. It's creamy, dreamy, and tastes like the golden hour wrapped itself in bananas and went sunbathing in toasted coconut.
Ingredients
- 2 ripe bananas, peeled and frozen
- 1/2 cup canned coconut milk (or sub unsweetened almond milk for lighter version)
- 1/4 cup plain Greek yogurt (or use a dairy-free yogurt alternative)
- 2 tablespoons caramel sauce (store-bought or homemade)
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut, toasted
- 1/2 cup ice cubes
- Pinch of sea salt
Instructions
- Start by toasting your coconut: In a dry skillet over medium heat, add the shredded coconut and stir frequently until golden and fragrant, about 3-5 minutes. Remove from heat and let cool slightly.
- In a blender, combine frozen bananas, coconut milk, Greek yogurt, caramel sauce, cinnamon, vanilla, and sea salt. Add half of the toasted coconut (save the rest for garnish).
- Add in the ice cubes and blend on high until smooth and creamy.
- Pour into two glasses and sprinkle the remaining toasted coconut over the top.
- Optional: Drizzle with a little extra caramel and stick in a tropical paper straw for full vacation vibes.
Servings: 2
Nutrition
- calories: 290
- protein: 5
- carbs: 38
- fat: 14
- fiber: 4
- sugar: 22