Banana Coconut Shake with Almonds

  • Makes
  • 3
  • Prep Time (min)
  • 5
  • Cook (min)
  • 0
  • Carb Grams (g)
  • 24
  • Cook Difficult
  • 1


  • 2 cups coconut cream
  • 1 cup coconut milk
  • 2 bananas
  • 2 tbsp almonds, grated
  • 1 tbsp sesame seeds
  • ½ tsp mint extract
  • 1 tsp vanilla extract
  • ½ tsp stevia powder
  • 2 tbsp matcha green tea powder


  • Blender


  • Combine the ingredients in a blender and pulse until completely smooth.

  • Optionally top with some grated almonds and fresh mint.

Banana Coconut Shake with Almonds

For this recipe, I have decided to use coconut milk. This fantastic dairy-free milk has a specific taste we all love so much and some amazing health benefits that shouldn't be ignored. Coconuts are one of the best sources of lauric acid which is proven to have antibacterial and antiviral activities.

In many different studies, coconut milk is linked with balanced cholesterol levels and heart health. However, if you're not a big fan, you can replace it with almond, soy, or rice milk. This recipe also calls for some mint extract which I personally love.

It transforms somewhat usual shake taste into the refreshing and vibrant drink you can enjoy early in the morning or as an afternoon snack. It's perfectly good when left in the refrigerator overnight so you can prepare it in advance and have some valuable nutrients all day long.

Nutrition information per serving: Kcal: 298, Protein: 4.1g, Total Carbs: 24.1g, Dietary Fibers: 4.7g, Total Fat: 22.8g

If you're having troubles finding coconut cream in your local store, you can easily replace it with almond butter, soy cream, or any other substitute you wish. In my opinion, it is exactly the coconut cream what gives this shake its fabulous creamy texture and it's definitely worth going to the store. Even better idea is to make your own coconut cream at home. The recipe is quite simple and you'll always have it on hand. You'll need:

  • 1 large coconut
  • 4 cups coconut milk
  • 1 tsp vanilla extract (optional)


Take a large coconut and remove the shell. Grate the flesh and place in a deep, heavy-bottomed pan. Pour in the coconut milk and slowly bring it to a boil. Optionally, add vanilla extract.

Remove from the heat and drain over a large sieve. Line with a double layer of cheesecloth and pour the coconut with its liquid. Squeeze out the coconut cream into the bowl.

Transfer into glass jars and refrigerate up to 5 days.


Click to popup