Banana Coconut Pudding Smoothie Recipes

Steps:

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

Steps:

• Blend coconut milk, ice cream, bananas, and honey in a blender or food processor until smooth.

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.

Steps:

• Whisk 1/2 cup cold almond milk and pudding mix for 2 minutes. Let sit for 5 minutes.
• Transfer pudding to a blender. Add remaining almond milk, banana, wafers, and vanilla extract; blend until smooth.

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.

Steps:

• Add the coconut yogurt and milk to a high-speed blender then add the turmeric, fresh ginger and baobab powder (if using). Tip in the remaining ingredients then blend until smooth. Add ice and blitz again if you prefer a colder drink. Pour into glasses and serve.