Inspired by the viral Erewhon Coconut Cloud Smoothie in L.A., here is the pink version using POM Wonderful 100% Pomegranate Juice.
The night before making the smoothie, place the can of coconut cream or coconut milk in the fridge to chill. This allows the cream to solidify and rise to the top of the can.
In a blender, add the banana, Greek yogurt, honey, almond butter, almond milk, frozen raspberries, and POM Juice. Blend until smooth and set aside.
To prepare the smoothie glass, open the can of chilled coconut cream and scoop ¼ cup of the solidified thickened cream into a medium bowl. Whisk until smooth and fluffy but still thick. You may need to use a couple of teaspoons of the liquid from the can to loosen the coconut cream.
Using the back of a spoon, spread small amounts of the coconut cream on the inside of two glasses.
Pour the blended smoothie into the glasses and serve.
¼ cup unsweetened coconut cream or 1 15-oz. can full-fat coconut milk, chilled
1 ripe banana, frozen
½ cup whole-milk Greek yogurt
1 tablespoon honey
1 tablespoon unsweetened natural almond butter
½ cup unsweetened almond milk, frozen into cubes (3 ice cubes)