Vegan Gluten-Free Coconut Banana Kush Soup

Vegan Gluten-Free Coconut Banana Kush Soup

Mise en place:

  • 4 coconut shell halves with pulp in tact
  • 2 large bananas chopped
  • 2 grams banana kush kief
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 cup sugar
  • 1/4 cup dry tapioca
  • 1 tablespoon coconut oil
  • 1 tablespoon vanilla extract
  • pinch salt


  1. In a sauce pan combine the water and coconut milk. Bring this mixture to a boil and then drop the temperature setting to medium low. Immediately add the kief, sugar, tapioca, coconut oil, vanilla extract and pinch of salt.
  2. Cook this mixture for 30 minutes making sure to stir the mixture often to prevent clumping.
  3. After 30 minutes add in the banana’s and cook for 5 more minutes. Remove from heat. Cover and let this mixture stand for 5 minutes. Carefully pick out the banana’s and put the remaining mixture into a food processor.
  4. Pulse the mixture until the tapioca beads are completely blended into the mixture. Pour into 4 coconut halves and then garnish. You can either serve this soup warm or let it chill to serve it cold. Enjoy 🙂
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