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Peanut Butter & Toasted Coconut Smoothie

This rich, creamy smoothie combines smooth peanut butter with toasted coconut flakes for a satisfying breakfast or snack. Blended with milk, honey, and ice, it has a thick, frosty texture with smoky, chewy bites of coconut in every sip. The simple ingredients and quick prep make it an indulgent treat that's easily customizable.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp peanut butter smooth, natural preferred
  • 1/2 cup coconut flakes preferably shredded or sliced
  • 1 cup milk whole, almond, or oat milk
  • 1 tbsp honey or maple syrup
  • 1 cup ice crushed or whole

Equipment

  • Blender
  • Measuring cups/spoons
  • Skillet or toaster
  • Spatula

Method
 

  1. Place the coconut flakes in a dry skillet over medium heat and toast, stirring constantly, until they turn golden brown and fragrant, about 3 minutes. Transfer to a plate and let cool slightly.
  2. Add the peanut butter, toasted coconut, milk, honey, and ice to your blender.
  3. Blend on high for 30-40 seconds until the mixture is smooth, frothy, and well combined. You should see the ice break down completely, and the smoothie should look thick and creamy.
  4. Taste the smoothie and adjust the sweetness by adding more honey if needed, then blend briefly to incorporate.
  5. If the smoothie is too thick for your liking, add a splash more milk and blend again until you reach your desired consistency. For a thinner drink, add a few more ice cubes and blend.
  6. Pour the smoothie into a glass. Optionally, sprinkle extra toasted coconut on top for added texture and flavor. Serve immediately for the best frosty, chewy experience.