BANANA SMOOTHIE is possibly my favorite on-the-go breakfast. It only takes 5 minutes to make and 2 minutes to drink. It’s quick, healthy, provides a good dose of energy and most importantly, delicious.
Smoothie is best drunk when it’s cold but I don’t like the idea of blending ice cubes into the smoothie, which can dilute the taste. One easy way to have undiluted cold smoothie (anytime) is to freeze the fruits. So I always have little bags of frozen chopped bananas in the freezer ready when I need a quick blend.
Bananas are actually very versatile, it goes very well with many other types of fruits. For a tropical smoothie, I like to blend bananas with pineapple and replace the regular milk with coconut milk. If you like coconut, you gotta try this drink. I usually sweeten smoothie with honey but to make for a real tropical treat, I sweeten it with Cambodian palm sugar. Sweet banana, juicy pineapple, creamy coconut milk and exotic palm sugar topped with fragrant toasted coconut flakes… Tropical goodness in a glass.
Banana, Pineapple and Coconut Smoothie (Makes 1 big glass)
1 medium banana, chopped into chunks and frozen
3/4 cup pineapple, chopped into chunks and frozen
1/4 cup plain yogurt
1/2 cup coconut milk
1 tablepoon palm sugar (you may adjust this to suit your taste, can be replaced with honey or brown sugar)
1 tablespoon coconut flakes, sweeten or unsweeten (optional)
To toast the coconut flakes
- Place the coconut flakes in a small frying pan over medium-low heat. Stir constantly until golden brown. Remove from heat. (You need to watch this closely as it can burn quite easily)
- Set aside to cool
To make the smoothie
- Place banana, pineapple, yogurt, coconut milk and sugar into the blender. Blend on high speed until smooth.
- Pour into a big tall glass and top with the toasted coconut flakes.