Banana Coco Soy Smoothie

Banana Coco Soy Smoothie

This creamy and delicious smoothie is a great way to start your day or enjoy a refreshing snack!

Yields: 1 serving Prep time: 5 minutes

Ingredients:

• 1 ripe banana, peeled and sliced (you can use frozen banana for a colder, thicker smoothie)
• 1 cup unsweetened soy milk (or your preferred plant-based milk)
• 2 tablespoons unsweetened shredded coconut (plus extra for garnish, if desired)
• 1/2 teaspoon vanilla extract (optional, but enhances flavor)
• 1/4 teaspoon ground cinnamon (optional)
• A few ice cubes (if using fresh banana and want it colder)
• Sweetener to taste (optional): 1-2 teaspoons honey, maple syrup, agave nectar, or a few drops of stevia

For Garnish (Optional):

• Banana slices
• Toasted shredded coconut flakes
• A sprinkle of cinnamon

Instructions:

1. Combine Ingredients: Add the sliced banana, soy milk, shredded coconut, vanilla extract (if using), cinnamon (if using), and ice cubes (if using) to a blender.
2. Blend: Blend on high speed until completely smooth and creamy. If the smoothie is too thick, add a splash more soy milk. If it’s too thin, add a few more ice cubes or a bit more frozen banana.
3. Taste and Adjust: Taste the smoothie and add your preferred sweetener if desired. Blend again briefly to incorporate.
4. Serve: Pour the smoothie into a tall glass.
5. Garnish: Garnish with fresh banana slices, toasted coconut flakes, and a sprinkle of cinnamon, as pictured, for an extra touch of deliciousness.
6. Enjoy immediately!

Tips and Variations:

• For a thicker smoothie: Use a frozen banana. You can also add 1-2 tablespoons of rolled oats for extra fiber and thickness.
• For a protein boost: Add 1 scoop of your favorite vanilla or unflavored protein powder.
• Tropical twist: Add 1/4 cup of frozen mango or pineapple chunks.
• Chocolate version: Add 1 tablespoon of unsweetened cocoa powder.
• Nutty flavor: Add 1 tablespoon of almond butter or cashew butter.
• Toasted Coconut Garnish: To toast shredded coconut, spread it in a single layer on a baking sheet and bake at 325°F (160°C) for 5-10 minutes, or until golden brown, stirring occasionally. Watch carefully as it can burn quickly!