Banana Foster Smoothie {Gluten Free, Vegetarian + Super Simple}

Banana Foster Smoothie {Gluten Free, Vegetarian + Super Simple} might be a good recipe to expand your breakfast recipe box. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 1178 calories, 11g of protein, and 86g of fat per serving. This recipe serves 1. For $3.77 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 1951 person were glad they tried this recipe. Head to the store and pick up sugar, caramel sauce, light coconut milk, and a few other things to make it today. It is brought to you by Food Faith Fitness. From preparation to the plate, this recipe takes approximately 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is spectacular. Similar recipes include Egg Muffin with Peanut Butter and Strawberries {Gluten Free, Vegetarian, High Protein + Super Simple}, Banana Pancakes: Taco Style {Gluten Free, High Protein + Super simple}, and Gluten-Free Malfatti (Spinach and Ricotta Dumplings) with Simple Tomato Sauce (Gluten Free, Vegetarian).

Servings: 1

Preparation duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

**If making the coconut whipped cream, place the can of full-fat coconut milk in the refrigerator overnight to chill**To make the whipped cream: Flip the can of chilled coconut milk upside down and then open it, drain the water and scoop out the cream. Don't discard the water - it's great to add to other smoothies!Transfer the coconut cream to a large bowl and add in ½ Tbsp sugar and beat until light and fluffy. Place the bowl in the freezer until the smoothie is ready,Add the frozen bananas, rum, sugar and light coconut milk into a blender and blend until smooth and well combined.Pour as much coconut caramel sauce as your heart desires along the sides of a very large glass, and pour in the smoothie.Top with coconut whipped cream and DEVOUR!

 

Step by step:

1. **If making the coconut whipped cream, place the can of full-fat coconut milk in the refrigerator overnight to chill**To make the whipped cream: Flip the can of chilled coconut milk upside down and then open it, drain the water and scoop out the cream. Don't discard the water - it's great to add to other smoothies!

2. Transfer the coconut cream to a large bowl and add in ½ Tbsp sugar and beat until light and fluffy.

3. Place the bowl in the freezer until the smoothie is ready,

4. Add the frozen bananas, rum, sugar and light coconut milk into a blender and blend until smooth and well combined.

5. Pour as much coconut caramel sauce as your heart desires along the sides of a very large glass, and pour in the smoothie.Top with coconut whipped cream and DEVOUR!

Nutrition Information:

covered percent of daily need