1 can full-fat coconut milk,refrigerated overnight
1teaspoonvanilla extract,if desired
Add the frozen bananas, coconut milk and vanilla extract to a blender and blend until pureed and thick and creamy. Add some sliced bananas to the bottom of each glass. Pour the mixture into glasses and top with the coconut cream and graham cracker crumbs. Add the extra sliced bananas on top!
Mix the graham crumbs and coconut oil until the crumbs are moistened and piece-like. Stir in the salt. Set aside.
coconut whipped cream
Take the can of coconut milk out of the fridge. Open the can and discard the liquid (save it for a smoothie!), then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick. Beat in the extract if you’re using it. Set the bowl in the fridge until ready to use.