Banana Coconut Pudding Smoothie Food

BANANA COCONUT SMOOTHIE

Steps:

• Blend the banana, milk, coconut cream, and ice cubes in a blender until smooth.

COCONUT WATER SMOOTHIE

Steps:

• Fill ice trays with the coconut water and freeze until solid.
• Place the fruit, honey and 12 to 14 coconut water-flavored ice cubes into a blender and blend until smooth. Serve immediately.

COCONUT WATER SMOOTHIE WITH MANGO, BANANA AND STRAWBERRIES

Steps:

• Fill ice trays with the coconut water and freeze until solid.
• Place the fruit, honey and 12 to 14 coconut water flavored ice cubes into a blender and blend until smooth. Serve immediately.

BANANA AND WALNUT SMOOTHIE

Steps:

• Combine the ice, almond milk, coconut water, walnuts, dates and banana in the blender and blend on high speed until smooth. Pour into glasses and serve.

COCONUT BANANA PUDDING

Steps:

• In a food processor, puree 4 of the bananas until smooth, then set aside. In a large saucepan set over medium heat, whisk together the agave, cornstarch, salt, egg yolks and coconut milk until smooth. Bring the mixture to a rolling boil, then reduce the heat to a simmer. Cook, stirring constantly, until thick, about 10 minutes. To check for doneness, coat the back of a spoon with the pudding and run your finger down the center of the spoon. The pudding should hold a clear, clean line. Remove from the heat, then fold in the pureed banana. Refrigerate until cool, at least 2 hours or up to overnight. The pudding will continue to thicken as it cools.
• Slice the remaining banana. Crumble 2 wafers into the bottom of four 10-ounce ramekins. Divide the pudding among the ramekins. Top each serving with banana slices, toasted coconut flakes and another crumbled wafer.
• Serve cold or at room temperature.

BANANA COCONUT PUDDING

Steps:

• In a small bowl soften tapioca in warm water to cover 1 hour.
• While tapioca is soaking, in a small saucepan cook coconut milk, ginger, and sugar over moderate heat, stirring, until sugar is dissolved. Remove pan from heat and let mixture stand 10 minutes.
• Drain tapioca. Peel bananas and quarter lengthwise. Cut quarters into 1/2-inch pieces.
• Heat coconut milk mixture over low heat and gently stir in tapioca and bananas. Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool. Divide pudding among six 1/8-cup ramekins and chill, covered, until cold.
• Garnish pudding with crystallized ginger.

BANANA COCONUT SMOOTHIE

Steps:

• Peel banana and cut into large chunks. (You can put the frozen banana under hot water to make it easier to peel).
• Add yogurt, milk, coconut milk, banana, honey, and lime juice to blender. Blend until smooth.
• Add more milk to make it thinner, ice to make it thicker.