Banana, Coconut Water, Cacao Nibs, Cinnamon Recipe

Peel and slice banana

Peel the ripe banana and slice into 1/2-inch rounds. Slicing helps it blend evenly and chill quickly against the ice.

Measure liquids and flavorings

Measure 1 cup coconut water, 1/4 cup yogurt (if using), 1 tsp honey or maple syrup, and 1/4 tsp vanilla (if using). Have your ice and cacao nibs ready.

Add banana slices, coconut water, yogurt (if using), honey or maple syrup, vanilla (if using), ground cinnamon, and ice cubes to a blender. Secure the lid.

Blend on medium-high until smooth and creamy, about 30–60 seconds depending on blender power. Stop and scrape down the sides once if needed, then blend again until fully combined. Aim for a pourable but slightly thick texture.

Taste and adjust sweetness or cinnamon. If the smoothie is too thick, add 2 tablespoons (30 ml) more coconut water and blend briefly. If too thin, add an extra 1/4 banana or a few more ice cubes and re-blend.

Pour the smoothie into a glass, leaving a little room at the top for toppings.

Sprinkle the cacao nibs evenly over the top so they remain crunchy. Dust with a light pinch of extra ground cinnamon and, if desired, a tiny pinch of flaky sea salt to enhance flavors.

Serve immediately with a spoon or straw so you can enjoy the crunch of cacao nibs against the creamy banana-coconut base.