Ingredients
- 2 bananas, sliced and frozen
- 1 tablespoon rum
- 1 tablespoon sugar
- 1/2 cup light coconut milk
- 1 tablespoon dairy-free caramel sauce
Coconut Milk Whipped Cream (optional)
- 1 can full-fat coconut milk, 13 ounces (chilled overnight in the fridge)
- 1/2 tablespoon sugar
Instructions
To Make The Smoothie:
- Add the frozen bananas, rum, sugar, and light coconut milk into a blender and blend until smooth and well combined.
- Pour as much caramel sauce as your heart desires along the insides of a sundae glass, and pour in the smoothie.
To Make The Whipped Cream:
- Flip the can of chilled coconut milk upside down and then open it, drain the water, and scoop out the cream. Don't discard the water—it's great to add to other smoothies!
- Transfer the coconut cream to a large bowl and add in 1/2 tablespoon sugar and beat, using an electric hand mixer, until light and fluffy.
- Top your smoothie with the coconut whipped cream and enjoy.