• Bananarama granola crush (Chris Middleton)Source: Chris Middleton

A healthy breakfast hidden in a monster shake. Is this Dr Jekyll or Mr Hyde? Who knows – all that matters is that it’s delicious.




Skill level

Average: 3.7 (3 votes)


  • 400 ml (131½ oz) soy milk 
  • 150 ml (5 oz) coconut milk 
  • 1 small avocado
  • 240 g (8½ oz/1 cup) mashed banana
  • 2 sprigs mint, leaves picked 
  • 1 tsp vanilla bean paste
  • 90 g (3 oz/¼ cup) honey 
  • 1 tbsp chia seeds 
  • 2 scoops vanilla soy ice cream 


Monster your shake 

  • 30 g (1 oz/½ cup) coconut flakes 
  • whipped coconut cream (see note) 
  • 2 scoops vanilla soy ice cream 
  • 3 crunchy oat and honey granola bars 
  • 1 banana, sliced thickly
  • maple syrup, for drizzling 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Lightly toast the coconut flakes in a small saucepan on a low heat for 2 minutes or until lightly browned. Set aside. 

To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined. 

Place one of the granola bars in a zip-lock bag and crush with a rolling pin or wooden spoon. 

Using a spatula, smear some of the whipped coconut cream around the outer rim of each glass, then decorate with the crushed granola bar. Gently pour in the shake and top with a scoop of ice cream. 

Cut a small slit in two of the banana slices, then slide onto the rims of the glasses. 

Place a granola bar across the top of each glass, and top with more coconut whipped cream. Decorate with the remaining banana slices and coconut and drizzle with maple syrup. 



•  For the whipped coconut cream, refrigerate 2 x 400 ml (13½ oz) tins full-fat coconut milk overnight. Carefully scoop the solidified part of the refrigerated coconut milk from the tins into a large mixing bowl. Discard or set aside the watery contents at the bottom of the tins. Add 1 tablespoon each of maple syrup and vanilla extract to the bowl. Using an electric mixer, beat on medium for 3–4 minutes until the cream is fluffy and holds soft peaks. Use immediately or transfer to an airtight container. This whipped coconut cream will keep in the fridge for up to 1 week – beat for 2 minutes or until creamy before using. 

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton.