Toasted Coconut and Banana Smoothie

I like to play a game with myself called ‘how long can I go without grocery shopping?’. Sometimes it results in more takeout than using up what I have, but other times it really forces me into adapting and using up what I already have in the kitchen. For example, one of my most popular recipes for a while was a
refried bean and pesto grilled sandwich, which sounds weird, right?! It was actual one of the best sandwiches I’ve made to date and is super simple. Β That sandwich is just like this smoothie, super simple, but it does the trick! I always seem to buy a big bag of large flake coconut at Whole Foods because it’s shockingly cheap (I know, words you never hear together are ‘Whole Foods’ and ‘cheap’) and toasts up beautifully. Β I used to never keep toasted coconut around, but once I realized what a little treat it is to have around, it’s a go-to staple in my house. Β I also tend to throw toasted coconut on my toast with a smear of peanut butter and drizzle of agave nectar, yes ma’am! Dinner tonight may get spotty (aka, I may order Thai food), but I’m glad I had this tropical tasting smoothie to hold me over after work!

Toasted Coconut and Banana Smoothie Toasted Coconut and Banana Smoothie



Toasted Coconut and Banana Smoothie


  • 2 1/2 cups almond milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons agave nectar
  • 1 cup toasted coconut toast in a 350 degree oven for 5-10 min
  • 2 frozen banans


  1. In a blender, combine all ingredients and blend on high until thoroughly combined. Pour into two glasses and refrigerate leftovers.