Today I’m transporting my tastebuds, and yours, back to my tropical Caribbean adventures from January this year with a Banana and Coconut Smoothie Recipe.
Not only delightful for this season, but it’s also great if, like me, you suffer from GERD and Gastroparesis.
Bananas and coconuts are so synonymous with the natural delights that were abundant in the Caribbean, and so I’m pouring this goodness into a nourishing smoothie full of the tropical flavours that bananas and coconuts bring.
This banana and coconut smoothie is the easiest recipe ever, and only uses 4 ingredients! If you want to have this for breakfast you can always add oats for thickness, as this will help you feel fuller for longer. And a pinch of cinnamon will help to regulate blood-sugar levels.
If you’re feeling extra adventurous, this would be so magical in a carved-out coconut for maximum tropical vibes.
Banana and Coconut Smoothie for GERD and Gastroparesis (Vegan + Dairy Free + Gluten Free)
- 1 Banana Peeled, Frozen or not, and then chopped
- 1 cup Coconut Water Best served chilled
- 1 cup Coconut Milk Best served chilled
- 1 tsp Vanilla Extract
- Cinnamon Just a sprinkling
- Peel and the banana up into bite-sized pieces if you haven't done so already
- Place the banana, coconut water, coconut water, vanilla extract into a blender and blend until the mixture is smooth
- Variations: Add a pinch of cinnamon if desired for stabilising blood sugar-levels or add some oats for thickness. If using either of these, add them to step 2.
Whilst I was in the Caribbean I don’t think I have ever seen so much creativity around this but much-loved fruit.
Both green bananas and ripe yellow bananas are used a great deal in Caribbean cooking and I was really fortunate to go to a cooking class I’ll upload onto here in the near future.
Green bananas are often prepared as a vegetable in the Caribbean, mostly in savoury dishes such as salads, on the top of pies, in porridge or fried to make chips.
Here in the UK, the problem is we ignore them when they are super green and ditch them when they start to go brown. But smoothies are the most divine way to save them! I could never bear to throw a banana away. I have a huge tub full of chopped bananas ready to go into a tropical infusion.
And this smoothie recipe packs the nutrition of bananas with the tropical powerhouse of coconut. I so fondly remember picking these up at the side of road and soaking up all their goodness.
I’m using both coconut water and coconut milk in this smoothie recipe for a truly rich, creamy texture that makes my heart ache to be back in the Caribbean.
In traditional Caribbean cuisine, thick coconut milk is used in desserts and thick sauces and the thin milk is used in soups and thin sauces.
You can either use a can of coconut milk here or coconut milk from a carton. I’m using Lucy Bee’s Coconut Milk because to me it is the very best on the market and packed full of coconuts rather than fillers.
Finally, I’m using a pinch of vanilla that I got from Grenada. I adore vanilla so I’ll always find any excuse to add it! Together with the bananas and coconuts it really feels like a decadent milkshake as well as a smoothie.
I truly think this smoothie is perfect for these spring and early summer days where it feels like you’ve been transported to a tropical paradise. And isn’t this just everything we could possibly desire right now?
This Banana and Coconut Smoothie is also great for those who suffer from acid reflux, GERD and Gastroparesis.
I really hope you love making this exotic smoothie and reap the benefits of the sweetness and wanderlust it delivers.
Who adores bananas and coconuts just as much as me? And what are some of your favourite smoothie recipes? For more recipes be sure to check back here and I’m always up for requests!