Vegan Coconut Oil, Flakes, Cream Recipe

Banana coconut cream:

1 can refrigerated coconut cream

4 super ripe bananas

Peel bananas into stand mixer bowl and stir on low until well mashed. Add in cream and mix until well incorporated. Eat as is or serve with other desserts such as cookies, cake, pie, and refrigerate leftovers.

Coconut butter:

3 cups unsweetened shredded coconut flakes

2 tbsp coconut oil, melted (optional)

In a Vitamix, blend coconut flakes until grainy. If consistency is powdery and not buttery, add coconut oil and process until smooth. 

To make coconut banana mousse, blend banana cream into coconut butter. Spoon into a container and store in refrigerator, reserving two tablespoons in the blender.

Iced Creamy Vanilla Latte:

2 tbsp coconut banana mousse

1/2 cup vanilla soy milk

1/2 tbsp Torani signature vanilla syrup

1 tsp stevia

3/4 cup ice (I used 6 moon shaped cubes)

In a Vitamix, blend all ingredients until smooth. Serve over ice.