YIELD: 1 SMOOTHIE PREP: 5 MINUTES COOK: 5 MINUTES TOTAL: 10 MINUTES
This creamy, dreamy vegan smoothie will have you eating your spinach and loving it too.
1 medium banana
1/2 – 2/3 cup light canned coconut milk
1 heaping cup baby spinach leaves
2 tablespoons toasted sweetened flaked coconut + 1 more tablespoon for topping if desired*
1 teaspoon pure vanilla extract
1 tablespoon flax seeds or chia seeds (optional)
3-4 large ice cubes (about 1/2 cup ice)
Add banana, 1/2 cup coconut milk, spinach, 2 tablespoons toasted coconut, vanilla, flax or chia seeds if using, and ice to the pitcher of a blender. Blend until smooth, adding additional coconut milk and blending again if the smoothie is too thick. Pour into a glass and top with remaining 1 tablespoon toasted coconut. Plop in a straw and serve!
*To toast coconut, spread sweetened flaked coconut on a baking sheet and bake at 350 degrees for 4-5 minutes, stirring once or twice during cooking, until the coconut is golden brown. Remove from oven and let cool.