Banana Creme Pie Smoothie

Prep Time 15

Servings

Calories 661kcal

1/2 can Coconut milk full fat (refrigerated overnight. do not shake at all to prevent the contents from mixing together)
1/2 TBSP Powdered sugar
1/2 tsp Vanilla extract
16 oz Almond milk (or milk of choice)
2 Banana Frozen
12 oz Vanilla Greek yogurt
4 TBSP Protein powder vanilla
2 Graham crackers coarsely crumbled

Make the coconut cream: Carefully remove the can of coconut milk from the refrigerator without shaking or tipping it. Remove the top of the can, then use a spoon to carefully spoon out the thick layer of coconut cream that should have separated to the top of the can, and transfer it to a mixing bowl.
(You will not use the layer of coconut water that has settled to the bottom of the can, it can be discarded).
Using an electric mixer or by hand using a whisk, beat the coconut cream on medium speed for 2-4 minutes, or until the cream becomes light and fluffy and small peaks form. Add in your sugar and vanilla extract, and beat until incorporated. Then set aside.
Make the smoothie: Place almond milk, banana, yogurt, and protein powder into a blender. Blend all the ingredients together until smooth.
Top with whipped coconut cream and crumbled graham cracker.
Serve in a glass or to-go cup.