Ripe banana and a couple of spoons of oats turn coconut milk into something close to a drinkable porridge. It is sweet enough on its own and keeps you going until lunch.
1
banana ripe
2 tbsp
rolled oats
5 oz
canned coconut milk drinking coconut milk
1 tsp
coconut purée (optional)
Garnish: No garnish · Ice: Served up, no ice
Thick, creamy and mellow, with ripe banana up front and a soft coconut finish.
This is a breakfast smoothie in the plainest sense: fruit, grain and a creamy liquid. Rolled oats add body and some fibre, and they soften completely in the blender if you give them a minute. The banana does the sweetening, so there is no need for sugar when it is properly ripe with brown spots.
A teaspoon of coconut purée (creamed coconut) deepens the coconut flavour, but the smoothie works without it. Use a drinking coconut milk or dilute canned coconut milk with water, otherwise it becomes very rich.
Yes, fine oat flakes blend even more easily and need no soaking.
Yes, as long as you use plant-based coconut milk, which is the norm.
Yes, but mix about half and half with water, otherwise the smoothie turns very heavy.
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