This smoothie was for breakfast, but definitely suggested dessert. The coconut was light and the caramel felt like a treat. Whenever bananas are on their way out I chop them into chunks and freeze them. They make smoothies so creamy. I kept it as simple as possible for a breakfast, but would also love this with a touch of chocolate or coffee.
Coconut Caramel Smoothie
Ingredients: 1 serving
1 frozen banana
1 1/4 cup coconut almond milk
1 cup ice cubes
6 oz coconut Greek yogurt
2 teaspoons caramel ice cream topping + 1 teaspoon for garnish
In a blender, add in the banana, coconut almond milk, ice, and yogurt.
Add in the caramel sauce. Blend again. Pour in another drizzle of milk, if needed.
Pour into a cup, and drizzle with caramel. Enjoy!
SO good! It was sweet, but so delicious. The banana, the yogurt and the almond milk made it filling while the caramel made it delightfully special. And if we’re being real, sometimes that’s exactly what a Tuesday needs.