Transform your morning cup of coffee into this Coffee Smoothie with Toasted Coconut. With two bananas and two cups of coconut milk this smoothie can serve as your coffee and breakfast all-in-one, time-saver! Enjoy this Coffee Smoothies with Toasted Coconut using your Sasquatch Coffee, after all it’s the best micro-roasted coffee you can get. This is a great way to keep your coffee cool on a hot summer’s day. Enjoy making this Coffee Smoothie with Toasted Coconut using the recipe provided below.
Ingredients:
- 1 cup cold brewed coffee
- 2 frozen bananas
- 2 cups coconut milk beverage ( I haven’t tested it, but I think it will also work with any non-dairy or cow’s milk)
- 1/2 tsp vanilla extract
- 1/4 cup unsweetened shredded coconut
Instructions:
- To toast the coconut, preheat a frying pan over medium heat. Place the shredded coconut on the pan and toast it constantly stirring. The coconut will start turning golden brown and crispy. Once all the coconut is nice and golden, take the pan off the heat and transfer the coconut to a plate otherwise it will keep toasting because the pan is still hot.
- Place the cold coffee, bananas, milk and vanilla extract into a blender and blend until smooth.
- Pour into glasses and top up with the toasted coconut.
SRC: Learn more about this Coffee Smoothie topped with Toasted Coconut at: www.yummly.com/recipe/external/Healthy-Coffee-Smoothie-with-Toasted-Coconut-1080711