Darling, this banana cinnamon coffee smoothie with coconut flakes is basically your tropical vacation—minus the plane ticket and the awkward beach selfies.
It’s creamy, spiced, nutty, and caffeinated enough to fake confidence in meetings where you secretly want to mute everyone forever.
Banana brings natural sweetness, cinnamon adds drama, coffee fuels your survival, and coconut flakes strut in like glitter at a disco.
This smoothie doesn’t just taste good—it practically puts sunglasses on your taste buds and hands them a fruity umbrella drink.
Sip it, sway your hips, and pretend your blender serves paradise.
Banana Cinnamon Coffee Smoothie with Coconut Flakes
A vegan smoothie blending banana, cinnamon, coffee, and coconut flakes into a creamy, energizing, beachy breakfast treat.
Ingredients
- 2 ripe bananas peeled and sliced
- 1 cup brewed coffee chilled
- 1 teaspoon ground cinnamon
- 2 tablespoons unsweetened coconut flakes
- 1 cup unsweetened almond milk or other plant milk
- 1 tablespoon maple syrup optional
- Ice cubes 5–6, optional for frosty vibes
Instructions
- Brew coffee and let it chill—no hot coffee in this vacation fantasy.
- Slice bananas, toss them into the blender.
- Add chilled coffee, almond milk, cinnamon, coconut flakes, and maple syrup.
- Drop in ice cubes for thickness.
- Blend on high until creamy and smooth.
- Pour into glasses, sprinkle extra coconut flakes on top, sip like you’re poolside.
Notes
Nutritional Values (per serving)
- Calories: 240
- Total Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 4g
Vitamins & Minerals (per serving)
- Potassium: 15%
- Magnesium: 8%
- Calcium: 10%
- Iron: 6%
- Vitamin C: 9%
Additional Notes/Tips
- Toast coconut flakes before blending for extra flavor depth.
- Freeze bananas overnight for creamier texture.
- Add cocoa powder for a mocha-coconut twist.
- Garnish with a cinnamon stick for fancy vibes.
