Creamy Coconut Almond Protein Smoothie

Like a tropical milkshake that happens to be good for you - toasted coconut, almond butter, and a frozen banana blend into something rich enough to feel like dessert, with around 20 grams of protein to carry you through the morning.

Why this combination works

• Almond butter brings healthy fats that make the smoothie satisfying, not just sweet.
• Greek yogurt or protein powder turns it into a proper meal.
• Toasting the coconut first doubles its flavor for zero extra ingredients.

Here's what you'll need

• 1 frozen banana
• 2 tbsp almond butter
• 2 tbsp shredded coconut, lightly toasted, plus more for topping
• 1/2 cup plain Greek yogurt (or 1 scoop vanilla protein powder)
• 1 cup unsweetened coconut or almond milk
• 1/2 tsp vanilla extract
• 4 ice cubes
• Sliced almonds for the top

Here's how it comes together

1. Toast the coconut in a dry pan 2 minutes until golden and fragrant; cool slightly.
2. Blend the banana, almond butter, yogurt, milk, vanilla, most of the coconut, and ice until silky.
3. Taste - a teaspoon of honey if your banana was underripe.
4. Pour into a tall glass and top with the reserved coconut and sliced almonds.

Things I learned while testing

• Toasted coconut blends smoother than raw - and tastes twice as coconutty.
• Coconut milk from a carton keeps it light; canned makes it a dessert.
• Add the ice last so the blender does not stall.

Make ahead

• Prep freezer packs with banana, coconut, and almonds - add liquids and blend in the morning.

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• Creamy Matcha Green Smoothie
• High-Protein Chicken and Quinoa Power Bowls
• Zesty Lemon Herb Quinoa Bowl