Best Banana Coconut Cream Pie Smoothie Recipes

BANANA-COCONUT " CREAM PIE" SMOOTHIE

Banana-Coconut

This is adapted from Smoothies & Summer Drinks. Freezing the bananas ahead of time makes for a thicker smoothie. To freeze the bananas I usually peel, slice, and then place them in an airtight container and then freeze. This can be made in a blender or in a large pitcher and puree using an immersion blender.

Provided by cookiedog

Categories Smoothies

Time 4h8m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups light coconut milk (do not use coconut cream)
1 1/2 cups pineapple juice, chilled
1/2 teaspoon vanilla
2 tablespoons sugar
1/8 teaspoon ground nutmeg
3 ice cubes
3 medium ripe bananas, frozen
toasted shredded sweetened coconut (optional)
whipped cream (optional)

Steps:

Place coconut milk, pineapple juice, vanilla, sugar, nutmeg, ice cubes, and frozen banana pieces in a blender.
Blend on high until mixture is frothy and ice cubes are finely ground, about 30 seconds to 1 minute. Pour into 4 glasses.
Garnish with whipped cream and sprinkle on a little toasted coconut if desired.
For Vegan omit whipped cream.

Nutrition Facts : Calories 154.7, Fat 0.4, SaturatedFat 0.1, Sodium 3.1, Carbohydrate 38.7, Fiber 2.5, Sugar 26.6, Protein 1.3

BANANA COCONUT CREAM PIE

Banana Coconut Cream Pie image

There is no reason to decide between banana cream pie and coconut cream pie with this delicious two-in-one recipe.

Provided by Eagle brand

Categories Trusted Brands: Recipes and Tips EAGLE BRAND®

Time 4h35m

Yield 8

Number Of Ingredients 11

Ingredients

3 tablespoons cornstarch
1 ⅓ cups water
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 large egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
½ cup flaked coconut, toasted*
2 medium bananas
Lemon juice
1 (6 ounce) prepared graham cracker pie crust
Heavy cream, whipped

Steps:

Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 42.2 g, Cholesterol 122.4 mg, Fat 22 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 235.7 mg, Sugar 29.3 g