Ingredients
Units
Scale
- 1 cup lite canned coconut milk
- 2 scoops vanilla coconut milk ice cream
- 2 frozen bananas, broken into chunks
- 3–4 ice cubes
- Toasted coconut shreds (optional, for topping)
Instructions
- In the base of a high-speed blender like a Vitamix, combine the coconut milk, vanilla ice cream, frozen banana chunks, and ice cubes.
- Turn on high and use a tamper to push the ice cream and frozen fruit into the blade of the blender. Blend until creamy, about 45 seconds.
- Pour into two glasses and serve immediately.
Notes
- If you aren’t on a vegan or dairy-free diet, feel free to use dairy-based vanilla ice cream.
- This recipe can be easily doubled or even tripled for more servings.
- To freeze your bananas, let them get ripe and spotted. Break them or slice them into chunks and freeze flat on a baking sheet. Then, transfer the frozen banana chunks to a ziptop bag for storage or use them right away.
- To toast your coconut shreds, place 1-2 tablespoons in a dry skillet over low heat. The coconut will turn a golden brown after a few minutes. Keep an eye on the skillet so the coconut doesn’t burn!
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Blender
- Cuisine: Tropical
- Diet: Vegan
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 312
- Sugar: 30.2 g
- Sodium: 54 mg
- Fat: 14.6 g
- Saturated Fat: 10.7 g
- Carbohydrates: 44.3 g
- Fiber: 3.5 g
- Protein: 3.6 g
- Cholesterol: 29 mg