Creamy Coconut Smoothie — Between the coconut milk, coconut extract, and shredded coconut, this smoothie packs in the coconut flavor! Enjoy this smoothie for breakfast, or blend it up for a refreshing poolside drink.
Creamy Coconut Milk Smoothie Recipe
When in Rome, do as the Romans. When in the Caribbean, consume as much coconut and as many cold creamy beverages made using coconut as possible.
I really liked the Cinnamon Raisin Bread Smoothies using graham crackers blended into them, and figured what the heck, let’s try it again.
This time, graham crackers are the ‘pie crust’ of a coconut cream pie. A stretch? Maybe a little, but not really.
I happen to love coconut cream pie and wanted to recreate it without turning on my oven. Baking pie crusts and pies and messing with meringue is not something to do on vacation.
With this coconut smoothie, I focused on the natural wonderfulness of coconut and coconut milk and the smoothie turned out so creamy and rich.
There’s a time and place for Chocolate Cake Batter Milkshakes and the like, but feeling like you just drank your dessert and 789 calories in 3.7 seconds is fun of course, but not something you’d probably want to make a habit of for breakfast or for an afternoon pick-me-up.
And in Aruba, I have a tendency to chug-a-lug at warp speed and try not to drink my desserts on a daily basis because I’d rather eat them.
It’s just a wee bit toasty here in August, or really any month of the year. Aruba is just north of the Equator so it’s really not much hotter in August than it is in December and staying hydrated, preferably with lots of coconut beverages, is key.
This banana coconut milk smoothie hit the spot after a day at the beach. There was a bit of texture retained from the graham crackers and coconut flakes blended in, and the bananas added perfect creaminess. I loved every coconutty second while I was guzzling!
And convinced myself, without much effort, that I was indeed drinking a coconut cream pie.
What’s in the Coconut Smoothie?
Although this is a banana coconut smoothie, you can hardly taste the banana! It’s pure coconut flavor, believe me. The banana just sweetens it up.
Here’s what you’ll need to make the coconut milk smoothie:
- Frozen bananas
- Graham cracker
- Coconut milk
- Sweetened shredded coconut flakes
- Sweetener of choice (optional)
- Coconut extract (or vanilla extract)
How to Make a Coconut Smoothie
I’m sure I don’t have to tell you how this creamy banana coconut smoothie gets made.
Simply combine the ingredients in a blender and blend until smooth.
I like to garnish my smoothie with graham cracker crumbs and extra shredded coconut!
Can the Graham Cracker Be Substituted?
If you live in a place that doesn’t sell graham crackers, try substituting another mildly sweet biscuit. In the UK, a digestive biscuit or something similar would work.
Tips for Making a Coconut Milk Smoothie
You can use either canned coconut milk or the kind that comes in a carton to make this banana coconut milk smoothie. Use whichever you have on hand, noting that canned coconut milk is much creamier and richer.
To amp up the coconut flavor, I like to add a splash of coconut extract to the smoothie. If you don’t keep coconut extract on hand, feel free to use vanilla extract instead.
This recipe makes two servings. You can halve the recipe to feed one, or freeze the second portion for later if needed.
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Creamy Coconut Smothie
Ingredients
- 2 ripe small/medium or 1 1/2 large bananas, previously frozen in chunks is ideal so you don’t need ice
- 1 standard full-size graham cracker
- ½ to ⅔ cup chilled coconut milk
- ½ cup sweetened shredded coconut flakes
- sweetener, optional and to taste (zero-calorie, stevia, etc.)
- ½ teaspoon coconut or vanilla extract, or both
Instructions
- Combine all ingredients in a blender and blend until smooth and creamy.
- Garnish with a sprinkle of coconut or graham cracker crumbs. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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