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.
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)
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.