Directions

  1. Toast coconut in a large skillet over medium-high heat 2 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
  2. Purée banana, pineapple, milk and agave nectar in a blender on high until smooth. Makes about 3½ cups.
  3. Pour banana mixture into 4 glasses; top with toasted coconut and garnish with banana slices, pineapple wedges and/or cherries, if desired.

Tips & Tricks

Peel and freeze ripe bananas to have on hand for using in this recipe as well as smoothies and baking.