Coconut Espresso Smoothie

<h2>Brewing Instructions</h2>

<ol><li><strong>Extract the espresso</strong>: Grind 18g of coffee beans to a fine consistency. Dose and tamp evenly in your portafilter. Extract a double shot (36ml) in 25-30 seconds.</li><li><strong>Cool the espresso</strong>: Let the espresso cool for 2-3 minutes or place the shot glass in an ice bath for 30 seconds.</li><li><strong>Prepare smoothie base</strong>: Add coconut milk, frozen banana, vanilla extract, and maple syrup to your blender.</li><li><strong>Combine and blend</strong>: Add the cooled espresso and ice cubes to the blender. Blend on high speed for 45-60 seconds until completely smooth and creamy.</li><li><strong>Final touch</strong>: Add shredded coconut and pulse 2-3 times to incorporate.</li><li><strong>Serve</strong>: Pour into a chilled glass and garnish with toasted coconut flakes if desired.</li></ol>