White Sands Smoothie 1.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Nourish Aug 15, 2019

This frothy smoothie of milk and frozen banana blended with coconut, almonds and a sprinkle of nutmeg is based on a favorite from Joni’s in Montauk, Long Island. It’s a nourishing treat that lets you have those beachy vibes anytime.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings; makes 1 1/2 cups

  • 1 very ripe banana, cut into chunks and frozen
  • 3/4 cup (1%) low-fat milk or plant milk of choice
  • 2 tablespoons sliced or slivered almonds (unsalted)
  • 1 tablespoon unsweetened shredded coconut
  • 1/8 teaspoon vanilla extract
  • Pinch freshly ground nutmeg


In a blender, combine the banana, milk, almonds, coconut, vanilla extract and nutmeg and blend until smooth. Serve right away.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Lisa Cherkasky.

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