The tropical flavors in this banana and coconut smoothie get a fancy finish with chocolate-rimmed glasses.
2 ripe bananas, peeled and sliced
1 ¾ cups coconut yogurt
1 ¼ cups milk, chilled
2 Tbsp. maple syrup
1 oz. regular or dark chocolate
3 Tbsp. shredded coconut
Glass: cocktail or soda glasses
Garnish: melted chocolate, toasted coconut
Melt the chocolate in a double boiler or the microwave, and toast the coconut in a dry frying pan just till golden brown. Dip the rims of two chilled glasses into the melted chocolate, then press into the coconut. Return glasses to fridge. In a blender, add the bananas, yogurt, milk and maple syrup and whir until frothy. A few drops of yellow food coloring can be added if desired, or extra maple syrup for a sweeter smoothie. Pour into prepared glasses. Serves 2.
Reprinted with permission from Milkshake Bar: shakes, malts, floats & other soda fountain classics by Hannah Miles, copyright 2016. Published by Ryland, Peters & Small.