This creamy, caffeinated vegan smoothie makes for a perfect morning pick-me-up. Hint: be sure to plan ahead! For best results, the banana and the coffee should both be frozen.
Yield: 1
Ingredients
1/4cupsweetened flaked coconut plus a little more for garnishif desired
1cupcanned lite coconut milk
1/2cupcoffeefrozen into ice cubes
1large bananafrozen (slice the banana before freezing for easier blending later on)
2tablespoonsground flaxseed
1teaspoonvanilla extract
Instructions
Toast the coconut. Heat oven to 325 degrees Fahrenheit and spread coconut on a cookie sheet. Place in oven and toast, stirring every couple of minutes, for 5 - 6 minutes, until fragrant and golden. Watch closely! Coconut can turn from perfectly toasty to burned in a matter of moments.
Add 1/4 cup of the toasted coconut plus the remaining ingredients into a blender and puree until smooth. Pour into a glass, sprinkle with a little additional toasted coconut if desired, and serve with a straw.