Ingredients
2 cups brewed coffee
2 bananas Frozen, or Fresh
1 tablespoon coconut Manna
1/2 cup soy milk
1/2 teaspoon vanilla extract
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Banana hook stand — prevents bruising, extends ripeness
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Half-sphere cast iron for Thai coconut-rice pancakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Banana hook stand — prevents bruising, extends ripeness
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Half-sphere cast iron for Thai coconut-rice pancakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Start brewing some coffee, yo. Throw a cup of milk or milk substitute in your blender followed by the bananas, coconut manna, and vanilla extract. After your coffee is done brewing, immediately pour it in your blender and blend away. If you used frozen bananas, you may want to blend everything for a relatively long period of time just to be on the safe side. Pour in a glass and savor this tropical smoffee! The dichotomy of the hot coffee and the frozen bananas will make for an interesting taste. Enjoy!