Pin This This smoothie combines unsweetened coconut milk, frozen banana, and coconut yogurt for a creamy base. Sweetened naturally with blackstrap molasses and maple syrup, it offers deep caramelized flavor enhanced by a quick-cooked molasses and coconut sugar topping. Optional chia and hemp seeds add texture and nutrition. Blended to smooth perfection, this vegan, gluten-free treat is both nourishing and indulgent in under 10 minutes.
I stumbled upon this coconut caramelized molasses smoothie during a sweltering summer afternoon when I craved something both refreshing and deeply satisfying without dairy or collagen. The blend of creamy coconut and rich molasses quickly became my go-to, offering a sweet secret that feels indulgent but wholesome.
I remember the first time I whipped this up right before unexpected guests arrived; the look on their faces when they tasted the lightly sweetened, luscious blend was priceless and reassured me that dairy-free doesn't mean sacrificing flavor.
Ingredients
- Unsweetened Coconut Milk: I always choose carton versions for a lighter, fresher taste that blends smoothly without overpowering the other ingredients.
- Frozen Banana: Adds natural sweetness and creaminess, making the texture velvety perfect without ice.
- Coconut Yogurt: Unsweetened and non-dairy to keep things luscious while keeping sugar content in check.
- Blackstrap Molasses: Deep, rich flavor that provides that caramelized note and iron boost.
- Maple Syrup: A natural sweetener that balances the molasses with a gentle sweetness.
- Pure Vanilla Extract: Just a hint to round out all the flavors beautifully.
- Sea Salt: Enhances the sweetness and depth in tiny but powerful ways.
- Coconut Sugar: Used to caramelize and add crunch and a toasted note.
- Chia & Hemp Seeds (Optional): Great for extra nutrition and subtle texture, but completely fine to skip.
Instructions
- The Caramelized Molasses Magic:
- Heat a small nonstick skillet gently over medium heat. Stir the molasses and coconut sugar together constantly—listen for the bubbling, watch as it thickens slightly to a glossy glaze within a couple of minutes. Remove and let it cool while you blend.
- Blend It Up:
- Combine coconut milk, frozen banana, coconut yogurt, the bulk of the molasses, maple syrup, vanilla extract, sea salt, and any optional chia or hemp seeds into your blender. Blend until you've reached a smooth, creamy texture that practically begs to be sipped.
- Swirl and Serve:
- Divide the smoothie into two glasses. Drizzle your cooled caramelized molasses over each, swirling gently with a spoon or skewer to create that inviting marbled effect. Serve immediately, maybe with a sprinkle of cinnamon or coconut flakes if you're feeling fancy.
Pin This This smoothie quickly became more than a simple drink; it was a comforting ritual on busy mornings and an unexpected star at brunch gatherings, proving that plant-based and dairy-free can still delight in every sip.
Keeping It Fresh in Your Kitchen
I've found that prepping the caramelized molasses in advance and storing it in a little jar saves precious minutes on busy days—and it holds its magic for up to a week if refrigerated.
When You're Missing Something
If you're out of coconut yogurt, a splash of extra coconut milk and a teaspoon of vegan protein powder works wonders to maintain thick creaminess without adding dairy or collagen.
Serving Ideas That Clicked
This smoothie pairs beautifully with toasted nut breads or a fresh fruit salad for a balanced breakfast you can feel proud of.
- If you & a friend are sharing, don't forget to double the caramelized topping—it disappears fast!
- Oh wait, one more thing: a small pinch of cinnamon on top sends the flavor over the moon.
- Finally, if refrigerating leftovers, add a splash of coconut milk before blending again to revive the texture.
Pin This Thanks for sharing this kitchen moment with me—here's to many creamy, caramel-filled sips ahead.
