Treat yourself to this rich and creamy vegan smoothie. Bonus: a full serving of heart-healthy flaxseed is in there, too!
Yield: 1
Ingredients
1/4cupsweetened flaked coconut plus a little more for garnishif desired
1cuplite coconut milk
1large bananafrozen (it's easier when you slice the banana before freezing)
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.