This recipe is for a banana coconut cream parfait and it's super scrumptious, plus it's made with such healthy ingredients you can probably eat it for breakfast!
hot for food presents Smoothie Sunday in partnership with Silk! In the second episode, Lauren Toyota of #hotforfood shows you how to hack your smoothies by making them into fun, dessert-like treats for summer.
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** THE BANANA COCONUT CREAM PARFAIT RECIPE **
Banana Ice Cream Ingredients:
3 frozen bananas
1 1/4 C Silk Coconut Unsweetened
2 tbsp toasted coconut flakes
Coconut Cream Ingredients:
2 cans refrigerated coconut milk
2 tbsp Silk Coconut Unsweetened
1 tsp agave (optional)
1 C toasted coconut flakes / chips
1. Scoop the thick layer of coconut cream from the top of the refrigerated cans of coconut milk into a blender, being careful not to get much of the liquid into the mix. Blend until smooth and fluffy with Silk and agave nectar
2. Transfer the coconut whip to a piping bag with large tip or use a zipper bag and refrigerate this until ready to assemble the parfaits
3. Combine the banana ice cream ingredients in a blender until smooth.
4. Layer some banana ice cream in the bottom of the jars of glasses you're using, then pipe a layer of coconut cream, add a layer of toasted coconut flakes, then more banana smoothie, top with coconut cream and sprinkle with more toasted coconut! Enjoy!
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