Toast lightly and stop early

Coconut goes from pale to burnt quickly because the small pieces have plenty of exposed surface. Keep the heat moderate and move it often. Transfer it out of the hot pan as soon as it is lightly golden, since residual heat continues the browning. Burnt coconut tastes bitter and should not be blended in the hope that banana will hide it.

Cooling is included in the total time. Warm toasted coconut would melt some frozen banana and reduce the shake's thickness. A thin layer on a plate cools faster than a mound left in the pan. You can also toast it ahead and keep it dry in a sealed container once completely cool.

Three coconut ingredients, different jobs

The drink supplies liquid, the yoghurt supplies body and the toasted coconut supplies aroma. They are not simply three interchangeable forms of the same ingredient. Full-fat tinned coconut milk would make the base much heavier, while omitting the toasted coconut would remove the roasted note that distinguishes this recipe.

Frozen banana makes the shake thick without ice cream. Use ripe fruit, but not fruit with damaged or mouldy flesh. Slice before freezing and blend only in a machine suitable for frozen ingredients. Fine coconut particles may remain even after blending; serve with a wide straw or spoon if that suits the texture better.

What you'll need

15 g unsweetened desiccated coconut
160 g peeled banana, frozen in slices
220 ml unsweetened coconut drink
80 g plain dairy-free coconut yoghurt
1/4 tsp vanilla extract
1 tsp maple syrup, optional

Let's make it

Put the desiccated coconut in a dry frying pan over low to medium heat. Stir frequently until lightly golden, then transfer immediately to a plate and cool completely.
Blend the cold coconut drink and cooled toasted coconut until the coconut is finely broken down.
Add frozen banana, coconut yoghurt, vanilla and optional maple syrup. Blend until creamy, adding a splash of drink if the blades cannot circulate.
Pour into two glasses and serve. Expect a little fine coconut texture rather than a completely filtered consistency.

Make it your own

Oat drink can replace coconut drink for a less coconut-heavy version, with a changed allergen profile.

If you dislike any coconut particles, omit the toasted coconut and accept that this becomes a simpler banana-coconut shake.

Keeping it fresh

Serve immediately. Keep cooled toasted coconut in an airtight container and use within a week for best aroma. Follow the coconut yoghurt and drink storage labels; freeze banana slices separately for advance preparation.