- 1 bottle carrot juice, preferably Natalie’s Carrot Ginger Juice
- 1/2 Cup coconut milk (frozen)
- 1 banana (frozen)
- 1/4 Teaspoon cinnamon
- 1/4 Teaspoon ground ginger
- 2 Tablespoons maple syrup
- Whole pecans
- Toasted coconut
Ahead of time, place a peeled banana in a zipping freezer storage bag and freeze it.
Pour coconut milk in ice cube trays and freeze.
In a blender, place the first 6 ingredients and blend until smooth.
Pour into 2–3 bowls, and top with bite sized pieces of pineapple, whole pecans, pepitas, and toasted coconut.